Objective: To compare contents change of of nootkatone

cyperotundone and α-cyperone in raw Cyperi Rhizoma and its different vinegar-processed products

to investigate effect of vinegar processing methods on its quality starting from material base. Method: HPLC was employed to determine contents of nootkatone

cyperotundone and α-cyperone in vinegar-processed products with mobile phase of methanol-water (68:32) and detection wavelength at 242 nm. Result: Comparing to contents of nootkatone

cyperotundone and α-cyperone in raw Cyperi Rhizoma

contents of these three components in vinegar-steamed product decreased by 12.9%

14.2%

12.5%;in vinegar-boiled product

they decreased by 23.1%

12.8%

18.7%;in vinegar-fried product

cyperotundone increased by 14.4%

but contents of the other two components decreased substantially

nootkatone and α-cyperone decreased by 62.5% and 44.9%

respectively. Conclusion: Stir-baking with vinegar can increase the content of cyperotundone.Each vinegar processing method can decrease contents of nootkatone and α-cyperone.In term of the lowest change of total contents of these three components as the principle

vinegar steaming method is the best process.