| Gastrodia elata is the dried tuber of Gastrodia elata Bl.of Orchidaceae,and is a homologue of food and drug substances,widely distributed in Yunnan,Guizhou,Sichuan and Jilin.Phenolic compounds and polysaccharides are the main active components of Gastrodia elata,with a variety of biological activities.In this paper,we firstly evaluated the quality of Gastrodia elata of different origins and specifications in Jilin Province,and then conducted a selection of processing techniques for fresh cutting of Gastrodia elata in Jilin,and then studied the processing techniques of ginger for drinking tablets of Gastrodia elata in Jilin.It also compares the differences in the main chemical composition and the traditional efficacy of Gastrodia elata in relieving wind and spasm before and after ginger-processed,and the mechanism of its preparation was tentatively studied.1.Quality evaluation of Gastrodia elata in Jilin ProvinceFifty batches of Gastrodia elata from different sources were collected for determination of moisture,ash,leachate,six phenolic constituents(Gastrodin,4-hydroxybenzyl alcohol,Parishin A,Parishin B,Parishin C and Parishin E)and polysaccharide content.The moisture content was between 6.98% and 15.93 %,the total ash content was between 1.72 % and 4.57 %,the acid-insoluble ash content was between 0.00% and 1.34%,the alcohol-soluble extract content was between 9.13 % and32.88%,and the six phenolic components were between 9.91 mg/g and 35.16 mg/g.The polysaccharide content was between 8.37 % and 53.38 %.The quality of Gastrodia elata produced in Lushuihe town of Baishan area was better.2.Optimization of fresh-cut Gastrodia elata in Jilin ProvinceThe single factor test was used to investigate the effects of processing method,processing time,water content,drying method,drying temperature,cutting thickness and cutting method on the dry rate,appearance traits,six phenols and polysaccharide content of Gastrodia elata decoction pieces.The Box-Behnken response surface methodology was used to optimize the optimal processing technology of Gastrodia elata during fresh-cutting.The optimal processing technology was as follows: steaming for 30 min,drying until the water content was 60 %,and drying the slices with a cross section of 2–3 mm at a constant temperature of 60 ℃.3.Optimization of ginger-processed Gastrodia elata in Jilin ProvinceThe processing technology of Gastrodia elata with ginger was studied using fresh cut Gastrodia elata decoction pieces.The single factor test investigated the effects of different ginger juice moistening,processing method,moistening concentration,moistening temperature,moistening time,drying method and drying temperature on the appearance traits,six phenols and polysaccharide content of Gastrodia elata decoction pieces.The optimal process for Gastrodia elata with ginger was obtained through Box-Behnken response surface methodology.The optimal process was as follows: cold pressed ginger juice with a concentration of 100:10 and ginger juice: Gastrodia elata with a ratio of 2:1 was moistened at 25 ℃ for 5 h and then dried at a constant temperature of 60 ℃.4.Quality evaluation of ginger-processed Gastrodia elata in Jilin ProvinceTen batches of Ginger-Gastrodia elata were identified by Thin-Layer Chromatography,and the contents of moisture,ash,extract,six phenolic components and polysaccharide were determined,and the monosaccharide composition was analyzed,and the content of 6-gingerol was detected.Results Ginger-Gastrodia elata pieces had their own characteristics in traits and TLC identification.The moisture content was between 5.66 % and 7.45 %,the total ash content was between 2.01 % and3.99 %,the acid-insoluble ash content was between 0.27 % and 0.91 %,and the extract content was between 15.20 % and 20.69 %,and the six phenolic components were between 834.15 mg/g and 927.41 mg/g.The content of polysaccharide ranged from53.14 % to 57.39 %.The content of 6-gingerol was between 120.24 μg/g and 139.92μg/g.The results of the monosaccharide analysis suggest an increase in rhamnose,glucuronide and glucose after ginger.The total monosaccharide content of Ginger Gastrodia elata was 17.5% higher compared to Gastrodia elata.5.Preliminary study on the antispasmodic related effect of ginger-processed Gastrodia elata piecesThe differences in sedative-hypnotic and anticonvulsant effects of Gastrodia elata before and after ginger preparation were investigated by behavioural examination and biochemical indexes.The results suggest that the sedative-hypnotic and anticonvulsant effects of the ginger-prepared Gastrodia elata pieces were better in the same dose group.The results of relevant biochemical indexes showed that ginger gastrodia elata pieces could exert sedative-hypnotic and anticonvulsant effects by modulating monoamine neurotransmitters(5-HT,5-HIAA,NE,DA),amino acid neurotransmitters(GABA,Glu),pro-inflammatory cytokines(TNF-α,IL-1β,IL-6),anti-inflammatory cytokines (IL-4,IL-10)and oxidative stress factors(SOD,MDA,CAT,GSH-Px)in experimental animals. |
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