Extraction And Separation Of Active Ingredients From Gastroda Elata And Product Development

Gastrodia elata is the Chinese traditional rare medicinal herbs, which often be used in headache, dizziness, numbness, children convulsions, epilepsy seizures, tetanus and so on. Recent studies indicated it also has the effects of intelligence-enhancing, brain-tonic and anti-aging.In this paper, gastrodia elata as raw materials, some of the basic components of were first examined. The effects of cooking and steaming treatment on the gastrodin content in fresh gastrodia elata was investigated, the results showed that higher gastrodin content can be obtained by cooking10min or steaming15min.The extraction conditions of gastrodin were studied. The better alcohol extraction conditions were alcohol concentration70%, extraction temperature70℃, liquid-solid ratio20:1, extraction time3.0h, and the gastrodin yield was3.80mg/g; The better enzyme extraction conditions were extraction temperature100℃, enzyme dosage40U/g, liquid-solid ratio25:1, extraction time3.0h, and the gastrodin yield was7.80mg/g. The purification with D296R macroporous resin was researched:gastrodin concentration2.93mg/mL, resin amount0.08g/mL, reaction time1.5h, and the gastrodin content reached13.12%in extract.The experiment about the extraction of polysaccharide was carried out. The extraction optimal condition were temperature60℃, liquid-solid ratio25:1, extraction time2.5h, and the polysaccharide yield was13.38%. After the protein in the rude polysaccharide was removed with sevag method, Ge40was precipitated with0%～40%(v/v) ethanol, Ge80was precipitated with40%～80%(v/v) ethanol. Ge40and Ge80were separated and purified using DEAE-cellulose.The best formula of gastrodia elta beverage was obtained by single factor and orthogonal test as follows:the ratio of gastrodia elta extract and jujube juice7:3, sugar6%, citric acid0.05%.The rheological properties of the beverage was researched, the results showed that it can be regarded as Newtonian fluid and the rheological properties can be described by linear equations; the viscosity of the beverage decreased with the temperature increased, the effect of temperature on the viscosity can be expressed by Arrhenius equation. The beverage had the ability of deoxygenation and it can scavenge·OH, in a certain range, the higher the concentration of the beverage, the stronger of the ability, which indicated a certain antioxidant activity.