中文摘要：

目的比较莪术不同炮制品中莪术二酮、吉马酮、双去甲氧基姜黄素、去甲氧基姜黄素和姜黄素的量。方法采用HPLC-DAD法测定2种倍半萜类和3种姜黄素类成分的量，HanbonODS-2C18色谱柱（250mm×4．6mm，5μm），流动相为0．05％甲酸乙腈-0．05％甲酸水，梯度洗脱；体积流量1mL/min；柱温30℃，检测波长216nm和430nm；进样量20μL结果醋炙莪术饮片、醋煮莪术饮片中莪术二酮、吉马酮、双去甲氧基姜黄素、去甲氧基姜黄素和姜黄素的量较生莪术饮片均有不同程度的降低。结论该方法准确、灵敏，可作为莪术不同炮制品的质量控制方法。

英文摘要：

AIM To compare the contents of sesquiterpenes and curcuminoids in different processed Curcuma Rhizoma. METHODS Simultaneous determination of the two sesquiterpenes and three curcuminoids was per fomed on HPLC-DAD with a Hanbon ODS-2 Cls column （250 mm x4. 6 mm, 5 μm） , a mobile phase consisted of acetonitrile （ containing 0.05% formic acid） and water （ containing 0. 05% formic acid） in gradient elution mode. The wavelengths were monitored at 216 and 430 nm respectively. The flow-rate was 1.0 mL/min and the injection size was 20 μL. RESULTS The contents of curdione, gerrmacrone, bisdemethoxycurcumin, demethoxycurcumin and curcumin in vinegar-processed samples were lower than that in crude ones. CONCLUSION This stable and reliable method contributes to the quality control of different processed Curcumae Rhizoma and their pieces.