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The Content Analysis of Gastrodin and Gastrodigenin Obtained by Different Processing Methods
1Active Carbohydrate Research Center, College of Chemistry, Chongqing Normal University, Chongqing 401331, China.
Abstract:
The purpose of this article was to investigate the effects of different processing methods on the content of gastrodin and gastrodigenin in Gastrodia elata Blume, so as to obtain the best processing method of G. elata. The contents of gastrodin and gastrodigenin in the samples were determined by HPLC method in turn. The results showed that the content of gastrodin and gastrodigenin were the highest in the sample obtained by extraction with 50% ethanol after boiling. Therefore, according to the two indexes of gastrodin and gastrodigenin, alcohol extraction after boiling was the best processing method, which could provide the reference for production.
