Integrated LC-MS and GC-MS based widely targeted metabolomics for characterizing quality traits in a high-yield...

Turmeric (Curcuma longa L.) is a popular natural food ingredient worldwide, known for its remarkable antioxidant, anticancer, and cardiovascular protective properties. It holds significant economic value and is an important crop in many tropical and subtropical countries. Sichuan, China, is a historical and primary cultivation region for turmeric, with a cultivation history spanning over a thousand years. However, the local turmeric market has been greatly impacted by imported turmeric, and the crop is also prone to diseases that can reduce yield. As a result, local farmers in Shuangliu have shown decreasing interest in cultivating turmeric. To address this issue, our research team analyzed the HBS turmeric cultivar, which has been selectively bred in the Shuangliu region for years, and compared it with the mainstream Chinese cultivar, CJH. Both cultivars have their respective advantages in terms of yield and quality: CJH has higher curcumin and essential oil content, while HBS has a significantly higher yield. Widely targeted metabolomics analysis was conducted using both liquid chromatograph-mass spectrometer (LC-MS) and gas chromatograph-mass spectrometer (GC-MS) platforms. The LC-MS platform detected 2206 compounds, and the GC-MS platform detected 1521 compounds. The major differential compounds between the two cultivars were found in categories such as diphenylheptanes, gingerols, flavonols, tannins, and terpenoids. Compared to CJH, HBS showed a higher concentration of gingerols and tannins. Additionally, HBS had a flavor profile that leaned more toward sweet, fruity, and green notes, with a milder spicy taste, making it more palatable. Based on these findings, HBS exhibits substantial potential for food and health product development and can be cultivated as food use instead of medicinal use. This research is of great significance for the development of turmeric in Sichuan, as well as for improving the economic income of local farmers. Furthermore, it lays an important foundation for the future breeding of food use turmeric varieties.