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[Exploring the best dried processing condition of fresh Gastrodia elata]
Objective:
To study the processing conditions that influenced the contents of gastrodine in dried processing of fresh Gastrodia elata.
Methods:
The optimized processing condition were established by using single-factor and orthogonal experimental design, which was guided by the contents of gastrodine. Fresh Gastrodia elata were harvested in the day, cleaned sediment, cooked in atmospheric pressure for 25 min, cut into 0.5 - 1.0 cm thick slices and dried in 105 degrees C. The gastrodine content was measured by HPLC.
Results:
The gastrodine content was 0.532%, which was higher than that of traditional processing method.
Conclusion:
Dried processing condition can influence the content of gastrodine in Gastrodia elata significantly.
