Objective: To discuss the content of curcumin and the anti- inflammation

analgesic effects on different processed products of Curuma kwangsiensis. Method: The content of curcumin from different processed products of C. kwangsiensis was determined by HPLC. The anti-inflammation effect was studied with mouse auricle swelling model induced by xylene and the model with reinforce permeability of abdominal cavity capillary caused by acetic acid in mice. The analgesic was conducted by twisting test and hot plate methods. Result: The content of curcumin in different processed products of C. kwangsiensis was as follows: primitive>vinegar-fried>vinegar-cooked. Stronger inflammation and analgesic effects were found in the vinegar processed product. Conclusion: Different processed methods may have some affection to the quality of C. kwangsiensis.