Correlation between differences in starch gelatinization, water distribution, and terpenoid content during steaming process of Curcuma kwangsiensis root tubers by multivariate statistical analysis.
10.19540/j.cnki.cjcmm.20250207.301
- Author:
Yan LIANG
1
;
Meng-Na YANG
2
;
Xiao-Li QIN
2
;
Zhi-Yong ZHANG
2
;
Zhong-Nan SU
2
;
Hou-Kang CAO
2
;
Ke-Feng ZHANG
2
;
Ming-Wei WANG
3
;
Bo LI
2
;
Shuo LI
3
Author Information
1. College of Pharmacy, Gansu University of Chinese Medicine Lanzhou 730000, China School of Pharmacy, Guilin Medical University Guilin 541004, China.
2. School of Pharmacy, Guilin Medical University Guilin 541004, China.
3. College of Pharmacy, Gansu University of Chinese Medicine Lanzhou 730000, China.
- Publication Type:Journal Article
- Keywords:
Curcuma kwangsiensis root tubers;
correlation;
gelatinize;
material basis;
moisture;
starch;
steaming;
terpenes
- MeSH:
Curcuma/chemistry*;
Starch/chemistry*;
Multivariate Analysis;
Water/chemistry*;
Terpenes/analysis*;
Plant Roots/chemistry*;
Plant Tubers/chemistry*;
Drugs, Chinese Herbal/chemistry*
- From:
China Journal of Chinese Materia Medica
2025;50(10):2684-2694
- CountryChina
- Language:Chinese
-
Abstract:
To elucidate the mechanism by which steaming affects the quality of Curcuma kwangsiensis root tubers, methods such as LSCM, RVA, dual-wavelength spectrophotometry, LF-NMR, and LC-MS were employed to qualitatively and quantitatively detect changes in starch gelatinization characteristics, water distribution, and material composition of C. kwangsiensis root tubers under different steaming durations. Based on multivariate statistical analysis, the correlation between differences in gelatinization parameters, water distribution, and terpenoid material composition was investigated. The results indicate that steaming affects both starch gelatinization and water distribution in C. kwangsiensis. During the steaming process, transformations occur between amylose and amylopectin, as well as between semi-bound water and free water. After 60 min of steaming, starch gelatinization and water distribution reached an equilibrium state. The content of amylopectin, the amylose-to-amylopectin ratio, and parameters such as gelatinization temperature, viscosity, breakdown value, and setback value were significantly correlated(P≤0.05). Additionally, the amylose-to-amylopectin ratio was significantly correlated with total free water and total water content(P≤0.05). Steaming induced differences in the material composition of C. kwangsiensis root tubers. Clustering of primary metabolites in the OPLS-DA model was distinct, while secondary metabolites were classified into 9 clusters using the K-means clustering algorithm. Differential terpenoid metabolites such as(-)-α-curcumene were significantly correlated with zerumbone, retinal, and all-trans-retinoic acid(P<0.05). Curcumenol was significantly correlated with isoalantolactone and ursolic acid(P<0.05), while all-trans-retinoic acid was significantly correlated with both zerumbone and retinal(P<0.05). Alpha-tocotrienol exhibited a significant correlation with retinal and all-trans-retinoic acid(P<0.05). Amylose was extremely significantly correlated with(-)-α-curcumene, curcumenol, zerumbone, retinal, all-trans-retinoic acid, and α-tocotrienol(P<0.05). Amylopectin was significantly correlated with zerumbone(P<0.05) and extremely significantly correlated with(-)-α-curcumene, curcumenol, zerumbone, retinal, all-trans-retinoic acid, and 9-cis-retinoic acid(P<0.01). The results provide scientific evidence for elucidating the mechanism of quality formation of steamed C. kwangsiensis root tubers as a medicinal material.
