Headspace-gas chromatography-mass spectrometry combined with network pharmacology to investigate the effects of different concoctions on the quality of Curcuma Longa Radix

To analyze the effects of different processing methods on the quality of Curcuma Longa Radix by using HS-GC-MS (Headspace-gas chromatography-mass spectrometry,HS-GC-MS) and Network Pharmacology and further validated by molecular docking and animal experiments. HS-GC-MS and multivariate statistical methods were used to analyze the differences between the chemical compositions of the different processed products. With the help of network pharmacology techniques, molecular docking and animal experimental validation, we investigated the molecular mechanism of different processing methods of Curcuma Longa Radix for the treatment of menstrual pain. A total of 74 compounds were identified from the samples of Curcuma Longa Radix with different processing methods, the fresh-cut processed products had the most ingredients, the traditional processed products had the least, and the components were reduced after vinegar burning. After differential component analysis, it was found that Tumerone, Eucalyptol and Curlone were the differential components of Curcuma Longa Radix under different processing methods. Molecular docking demonstrates good binding activity of key active ingredients to key targets. Experimental results show that integrated Curcuma Longa Radix processing has the best therapeutic effect. The effects of different processing methods on Curcuma Longa Radix and were preliminarily studied, and the chemical composition of Curcuma Longa Radix and its mechanism of action in the treatment of menstrual pain were clarified; Comparison of three processing methods for raw products: Compared with the fresh-cut processed, the traditional processed and the traditionally+freshly processed of Curcuma Longa Radix show a reduction in the variety of chemical components, which may be due to certain compounds undergoing changes in their active ingredients during the steaming process. Compared to the traditional processed method, more active ingredients are retained, suggesting that the traditionally+freshly processed is superior to the traditional method; Comparison of three processed methods for vinegar-processed products: The traditionally+freshly processed vinegar-roasted products retains the most types of components, while traditional processed vinegar-roasted products and fresh-cut processed vinegar-roasted products have slightly fewer, and the relative content of flavonoids in turmeric is highest in the combined traditional and fresh processed vinegar-roasted products; Comparison before and after vinegar-roasted processed under the same processed method shows that the types of components in vinegar-roasted processed products are reduced compared to raw products. Under different processing methods, the traditionally+freshly processed method has the best effect, and the vinegar roasted product has a better effect than the raw product.