The physico-chemical, morphological, thermal, and crystal properties of the starches separated from three different bulbs of Fritillaria cirrhosa (Song Beimu, Qing Beimu and Lu Beimu) were studied and compared. The starch separated from Song Beimu. showed the highest transition temperatures (onset temperature (T(o)); peak temperature (T(p)); conclusion temperature (T(c))), peak height indices (PHI), gelatinization temperature range (R) and enthalpies of gelatinization (Delta H(gel)). However, the starch separated from Qing Beimu had the lower transition temperature (T., T, and T,) and R values. Swelling power, solubility, amylose content and turbidity values were observed to be higher for Delavayi F. starch and it was lower for Przewalskii F. The mean particle diameter of starches from three different F. cirrhosa were 30.65 mu m, 28.43 mu m and 30.65 mu m for Qing Beimu, Song Beimu and Lu Beimu. The shape of starch granules varied from oval to irregular or cuboidal. The starch isolated from Lu Beimu had larger oval or round granules than the starches separated from the other two F cirrhosa. The three different F cirrhosa starches all showed a typical B-type pattern. The degree of crystallinity of three Fritillaria starches was about 42.6%, 38.4% and 47.5%, respectively, corresponding to Qing Beimu, Song Beimu and Lu Beimu. (c) 2006 Published by Elsevier Ltd.