| Gastrodia elata from orchid gastrodia elata(Gastrodia elata B.1)dry tuber,is our country the traditional rare medicinal herbs,medicine edible history of two thousand years in China,as the top grade in all previous dynasties materia medica.Fresh Gastrodia elata harvest after the long-term storage should not be long-term storage,should be timely processing,or easy to stem empty or mold rotten,so Gastrodia elata processing technology has gradually been the attention of processing households,but Gastrodia elata processing technology is indeed a single.With the development of society,Chinese herbal medicine processing methods gradually become modern,diversified,and reduce the number of human and material resources,and increase the efficiency.Therefore,this study aims to improve the modernization and diversification of Gastrodia elata processing technology by using the modern processing equipment to study the effect of processing technology on the active ingredient of Gastrodia elata,and obtain the following conclusions1.Research the effect of producing area,grade and drying process on the quality of Gastrodiae rhizome.Determination of the content of the active ingredients,nutritional components and anti-nutritional factors of Gastrodiae rhizome in different producing areas,grade and drying process.The active ingredients and nutritional components of Gastrodiae rhizome were significantly different in different producing areas,product grade and drying technology,and the anti-nutritional factors were lower than those of soybean and corn.The influence of producing area is,Gastrodiae rhizome in Yiliang of Yunnan province,it has the highest content of gastrodin and polysaccharides are much richer.The impact of grade is,super grade with a higher content of each component,but second grade has higher nutritional value.Effect of drying process,the product qualities of Vacuum freeze-drying are better than others.it has richest content of gastrodin and polysaccharides.The gastrodia that drying at 40 degrees centigrade、vaccum freeze-drying is more nutritious than others.Producing area,grade and drying process have significant impact on the quality of gastrodia.It’s anti-nutritional factor is much lower than the reference value,which has high edibility safety.2.In order to refrain from the events of over standard content of sulfur in Gastrodia elata BL.and improve the efficiency of drying process,a research was carried out.Effects of steaming time and drying parameters on the out and inner quality of Zhaotong Gastrodia elata BL.that applied to modern processing equipment was carried out in present study.The optimal steaming time was 4 min under 95℃ of second grade fresh Zhaotong Gastrodia elata BL.The most suitable drying process parameters was that Gastrodia elata BL.was natural cooling at room temperature for 12-24 h after steamed.Gastrodia elata BL.was drying at 30℃ for 24 h,and then the temperature was raised with the speed of 2℃/6 h to 40℃.Then with the speed of 5℃/12 h until to 60℃,all the work can stop until the Gastrodia elata BL.was dried completely.It totally took about 144 h.Gastrodia elata BL.appeared light brown and less deformation,the fold was shallow,without hollow.The content of gastrodin was 0.93%,soluble extract content was 20.1%,and the total ash content was 2.65%.All indicators were corresponding to the standard of Chinese Pharmacopoeia(2010 ed)The Zhaotong Gastrodia elata BL.drying process was apply to the modern processing equipment.It can not only guarantee the appearance of Gastrodia elata BL.but also the inner quality.Meanwhile,it can improve the production efficiency and suitable to be used widely in Zhaotong region.3.To improve content of the gastrodin of vacuum freeze dried(VFD)Gastrodia elata Bl.VFD was performed for steamed Gastrodia elata B1.Appearance and microstructure were observed;rehydration rate,gastrodin and polysaccharides content were measured.In artificial gastric and intestinal solution,dissolution quantity(mg/g)and rate(%)of Gastrodia elata B1.powder were also measured to compare different drying technologies.There was no significant difference in the appearance and microstructure of steamed Gastrodia elata B1 between direct VFD of fresh Gastrodia elata B1 and steamed Gastrodia elata Bl.However,the gastrodine content and rehydration ratio were 0.875%and 502%of 95℃ steamed then VFD,which was higher than VFD directly(0.280%and 362%)and steamed at 120℃ then VFD(0.775%and 466%).Contents of polysaccharides were no marked difference of the 3 VFD process.FTIR spectra showed that the characteristic peaks positions were close and a spectrum were analogous between hot air drying treatment and VFD treatment.It showed that the components of dried Gastrodia elata B1.cannot be changed by processing applied in present study.The dissolution quantity(mg/g)and rate(%)in gastric and intestinal solution of Gastrodia elata Bl.powder were the same of the processes applied in this study.Compared with VFD,the content of gastrodin and rehydration ratio could be increased by the process of steamed at 95 ℃ for 4 min,while there was no significant variation in the appearance,microstructure and components This process could be extended and applied with appropriate readjustment.4.Save the time for the promotion of fresh hemp.The use of non-steaming room temperature,not steaming cold storage,steaming room temperature,steaming refrigeration,steaming + lost part of the water,steamed + coated chitosan,steamed + coated Forsythia extract and other preservation procedures to save Gastrodia The optimum preservation process of Gastrodia elata was studied by measuring the changes of weight loss,edible rate,hardness,color,medicinal composition and taste of different kinds of Gastrodia elata under different preservation conditions.The results showed that there was no difference in the color of Gastrodia elata under different preservation methods with the prolongation of storage time,but the weight loss rate of Gastrodia elata increased,the edible rate,hardness,active ingredient and polysaccharide content decreased,and the preservation of Gastrodia elata The results showed that there were significant differences in the indexes.The steaming and preservation were preserved at room temperature and kept at room temperature.The steaming and storage were kept at room temperature.The weight loss rate was the slowest,the edible rate,the hardness and the active ingredient were the slowest The Steamed + lost part of the water and steamed + coated chitosan preservation Gastrodia elata can increase the preservation effect,weight loss rate increased speed and edible rate,hardness,Active ingredients,polysaccharide slow down,small changes in taste,can be used in actual production according to specific circumstances to promote the use。... |
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