Effect of Processing and Storage Method on Chemical Compositions in Lateral Root of Curcuma wenyujin By HPLC

Objective: Using HPLC method to investigate the four main ingredients including curdione,curcumol,germacrone and β-elemene,in different processing,storage products of Curcuma wenyujin.Method: Kromasil C18 column(4.6 mm×250 mm,5 μm)was adopted by agradient elution with acetonitrile-water as the mobile phase,the flow rate was 1 mL·min-1.The detection wavelength was at 214 nm,column temperature was at 25 ℃.Injection volume was 10 μL.Result: The content of curdione,curcumol,germacrone and β-elemene in fresh C.wenyujin were 0.001 201%,0.039 760%,0.061 458%,1.313 8%;in the new processed products were 0.000 711%,0.054 358%,0.007 630%,0.439 7%;in the storaged ones were 0.001 168%,0.113 253%,0.016 493%,0.512 7%.Conclusion: The content of β-elemene,curdione and germacrone in fresh C.wenyujin were obviously higher than the new processed products and the storaged one.The processing and storage process have some influence on the four ingredients in C.wenyujin.