Liang Yan, Yang Meng-Na, Qin Xiao-Li, Zhang Zhi-Yong, Su Zhong-Nan, Cao Hou-Kang, Zhang Ke-Feng, Wang Ming-Wei, Li Bo, Li Shuo
College of Pharmacy, Gansu University of Chinese Medicine Lanzhou 730000, China School of Pharmacy, Guilin Medical University Guilin 541004, China.
School of Pharmacy, Guilin Medical University Guilin 541004, China.
Zhongguo Zhong Yao Za Zhi. 2025 May;50(10):2684-2694. doi: 10.19540/j.cnki.cjcmm.20250207.301.
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.
为阐明蒸煮影响广西莪术块根品质的机制，采用激光扫描共聚焦显微镜（LSCM）、快速粘度分析仪（RVA）、双波长分光光度法、低场核磁共振（LF-NMR）和液相色谱-质谱联用（LC-MS）等方法，对不同蒸煮时间下广西莪术块根的淀粉糊化特性、水分分布和物质组成变化进行定性和定量检测。基于多元统计分析，研究糊化参数差异、水分分布与萜类物质组成之间的相关性。结果表明，蒸煮对广西莪术的淀粉糊化和水分分布均有影响。在蒸煮过程中，直链淀粉与支链淀粉之间以及半结合水与自由水之间发生了转化。蒸煮60分钟后，淀粉糊化和水分分布达到平衡状态。支链淀粉含量、直链淀粉与支链淀粉的比例以及糊化温度、粘度、破损值和回生值等参数之间存在显著相关性（P≤0.05）。此外，直链淀粉与支链淀粉的比例与总自由水和总含水量显著相关（P≤0.05）。蒸煮引起广西莪术块根物质组成的差异。OPLS-DA模型中初级代谢产物的聚类明显，而次级代谢产物使用K均值聚类算法分为9类。差异萜类代谢产物如（-）-α-姜黄烯与莪术酮、视黄醛和全反式维甲酸显著相关（P<0.05）。莪术醇与异土木香内酯和熊果酸显著相关（P<0.05），而全反式维甲酸与莪术酮和视黄醛均显著相关（P<0.05）。α-生育三烯酚与视黄醛和全反式维甲酸显著相关（P<0.05）。直链淀粉与（-）-α-姜黄烯、莪术醇、莪术酮、视黄醛、全反式维甲酸和α-生育三烯酚极显著相关（P<0.05）。支链淀粉与莪术酮显著相关（P<0.05），与（-）-α-姜黄烯丶莪术醇、莪术酮、视黄醛、全反式维甲酸和9-顺式维甲酸极显著相关（P<0.01）。该结果为阐明广西莪术作为药材蒸煮后品质形成机制提供了科学依据。
