OBJECTIVE： To study the common characteristic component peaks in water decoction of crude curcumae radix and the vinegar roasted products from 4 different sources， compare the contents of its water decoction， and provide reference for resolving the multi-source of curcumae radix piece in clinical application， complementing and improving the quality standard of curcumae radix. METHODS： HPLC was used to determine the characteristic spectrums of crude curcumae radix and the vinegar roasted products from different sources （Curcuma wenyujin， Curcuma kwangsiensis， Curcuma longa， Curcuma phaeocaulis）， and component analysis was conducted by using fingerprint software and mirror comparison. And the changes of water decoction content before and after vinegar roasted were compared. RESULTS： Both crude curcumae radix and the vinegar roasted products from 4 different sources had 7 common characteristic component peaks. Vinegar roasted had effect on peaks in different degree， some peaks areas were increased， some peaks areas were reduced， some peaks were generated， and some peaks were disappeared. However， the common components of curcumae radix from different sources showed no qualitative changes after vinegar roasted， except the increase or decrease in peak areas. Areas of 5 common component peaks were increased in the 7 common components of C. wenyujin， C. kwangsiensis and C. longa after vinegar roasted， and only 3 in C. phaeocaulis after vinegar roasted. Contents of 4 water decoctions were increased after vinegar roasted. CONCLUSIONS： There are 7 common components in curcumae radix from 4 different sources. Vinegar roasted has no qualitative effect on common components， while it can increase the chromatographic peak areas and contents of water decoction.