OBJECTIVE To study the content changes of ch emical constituents of processed products of Terminalia chebula at different temperatures ，and to compare its anti-ulcerative colitis effect. METHODS Processed products of T. chebula at different temperatures（160，180，200，220，240，260，280，300 ℃）were prepared by sand scalding technology. HPLC method was adopted to determine the contents of gallic acid ，chebulagic acid ，chebulinic acid and ellagic acid in crude drug and processed products of T. chebula at different temperatures. The mice were divided into blank group ，model group ，Mesalazin enteric-coated tablets group （positive control ，0.4 g/kg），crude drug and processed products groups of T. chebula at different temperatures （1.3 g/kg），with 10 mice in each group. Except for blank group ，other groups were given 6％ acetic acid 0.1 mL via anus to induce ulcerative colitis model. After modeling ，blank group and model group were given water intragastrically ，and other groups were given relevant drug intragastrically ，20 mL/kg，once a day ，for consecutive 7 days. The general physical signs of mice in each group were observed and the body weight was recorded. The colorectal length and index ，serum levels of related inflammation indexes [superoxide dismutase （SOD），malondialdehyde （MDA），interleukin-10 （IL-10），IL-1 β ，tumor necrosis factor α （TNF-α）] were detected. The pathomorphological changes of colon and rectum were observed ，and the comprehensive score of pharmacodynamics was performed. RESULTS With the increase of processing temperature ，the contents of chebulagic acid and chebulinic acid decreased gradually ，the content of gallic acid increased first and then decreased ，and the content of ellagic acid increased. Compared with model group ，the general physical signs ，body weight ，colorectal length ，colorectal index and related inflammation indexes were all improved significantly in crude drug and processed products groups of T. chebula at different temperatures（P＜0.05 or P＜0.01）. The glandular recess structure of colorectal tissue was repaired ，the infiltration of inflammatory cells was reduced ，and the comprehensive score of efficacy of processed products prepared at 260 ℃ was the highest. CONCLUSIONS The contents of chemical components in T. chebula processed at different temperatures change significantly and their anti-ulcerative colitis effects are different. The processed products of T. chebula prepared at 260 ℃ show the best anti-ulcerative colitis effect.