Determination of the Contents of Gastrodin, 4-Hydroxybenzyl Alcohol and Gastrodia Polysaccharides in Different Processed Products of Gastrodia elata Bl. f. glauca S. Chow / 中国药学杂志
Chinese Pharmaceutical Journal
;
(24): 2062-2065, 2017.
Article
in Chinese
| WPRIM
| ID: wpr-858490
ABSTRACT
OBJECTIVE:
To evaluate the qualities of different processed products of Gastrodia elata Bl. f. glauca S. Chow, such as steamed, wine-processed, ginger-processed and tribulus-processed products, and determine the optimum processing method of Gastrodia elata.METHODS:
HPLC was employed to determine gastrodin and 4-hydroxybenzyl alcohol, and phenol-sulfuric acid method was used to detect the content of gastrodia polysaccharide.RESULTS:
Gastrodin and gastrodia polysaccharides had the highest contents(1.901 and 3.246 mg·g-1, respectively) in the tribulus-processed products; and the highest content of 4-hydroxybenzyl alcohol in ginger-processed Gastrodia elata was 0.80 mg·g-1; gastrodin in two kinds of wine-processed products was lower than the others, while the content of gastrodia polysaccharide in Gastrodia elata processed by wine-soaking for three days was obviously less than those in the other products.CONCLUSION:
The traditional tribulus-processed method is better than the modern steaming method. This study can provide scientific basis for the mechanism of traditional processing method of Gastrodia elata.
Full text:
Available
Index:
WPRIM (Western Pacific)
Language:
Chinese
Journal:
Chinese Pharmaceutical Journal
Year:
2017
Type:
Article
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