Effects Of Different Drying Methods And Hydrolysis On The Main Components Of Gastrodia Elata And Their Antioxidant Activit

Gastrodia elata(Gastrodiaelata Bl.)is the main economic crop in Yunnan.Gastrodin,isolated from its rhizome,is rich in biological activity.To accurately determine the content of gastrodin obtained from Gastrodia elata,this study adopts different drying methods for fresh Gastrodia elata to discuss the effect of drying methods on main components of Gastrodia elata.Apply the response surface optimization design to optimize the best extraction process for the hydrolysis of gastrodin precursors.At the same time,the effects of simulated digestion in vitro on gastrodin and other components of Gastrodia elata and their antioxidant activity were discussed.The main findings of the study are as follows:(1)The chemical composition of the extract’s hot air drying(HAD),sun drying(SAD),air drying(AD),and freeze drying(FD)was analyzed by HPLC.Total phenols and total flavonoids in extracts from these different drying methods were determined.Antioxidant evaluation methods such as DPPH,ABTS,and FRAP were used to investigate the effects of different drying methods on the antioxidant activity of Gastrodia elata,and the effects of different drying methods on the structure of Gastrodia elata were analyzed by scanning electron microscopy.The result indicated that FD is a more suitable drying method for the biological activity of Gastrodia elata.(2)The results of hydrolysis of gastrodin precursor material show that when the concentration of Na OH is 2.0%,the hydrolysis time is 1.5 h,and the hydrolysis temperature is 75°C,the content of gastrodin obtained by hydrolysis is the highest,which is 30.76 mg/g.The order of influence on the hydrolysis experiment was Na OH concentration > hydrolysis time > hydrolysis temperature.At the same time,it was found that parishin A,parishin B,parishin C,and parishin E had the temperature tolerance ability of parishin C> parishin E> parishin A> parishin B.(3)Extract the alcohol-soluble components(GEA),water-soluble components(GEW),polysaccharides(GPC),proteins(GP),and gastrodin(GA)of Gastrodia elata according to different extraction methods.And measure the extraction rate of these components,digestibility during digestion,relative substance content,and antioxidant activity in stages before and after simulated digestion.The results showed that different components of Gastrodia elata could be digested or transformed into other substances after being digested during the in vitro simulated digestion process so that the content of certain substances increased;the antioxidant capacity of the end stage of in vitro simulated digestion was much smaller than that of the initial stage of in vitro simulated digestion.Among them,GEA has the strongest antioxidant capacity,followed by GEW,GP and GA,and GPC has the weakest antioxidant capacity.