Objective: To establish the HPLC fingerprint for stir-baked Rhizoma curcumae with vinegar.
Methods: Gradient elut was performed by the mobile phase consisted of acetonitrile-water. The detecting wave length was set at 216 nm. The computer-aided similarity evaluation system was used for the similarity analysis of fingerprint.
Results: Fingerprints chromatograms were obtained which could be used for the evaluation of the stir-baked Rhizoma Curcumae with vinegar, 16 common peaks were confirmed in fingerprints chromatograms.
Conclusion: The method is convenient and reliability which can be used for quality control of the stir-baked Rhizoma Curcumae with vinegar and can provide the scientific foundation for the processing mechanism.