Research On Primary Processing And Quality Characteristics Of Gastrodia Elata

Rhizoma gastrodiae is dried tuber of Gastrodia elata that belongs to Orchidaceae.The key of the formation of characteristic quality is its processing methods and technological conditions,and it has direct impact on the clinical practice.In this paper,we carried out the research on the characteristic quality change regularity of primary processing of G.elata through the correlation analysis between the internal and external characteristics of them processing and processing parameters.According to the problems existing in the primary processing of G.elata,combining with the traditional technological characteristics,applying the technology and methods of modern science,starting from the practical problems that need to be solved in the process of processing,and taking the pivotal technology of processing as a breakthrough.In order to provide scientific basis for the production of G.elata,this paper researched on the data mining of the historical documents of them,the establishment of multi-index evaluation methods,the physical and chemical changes of processing,and the quality evaluation of G.elata after processing.Based on four main traditional methods（liquor soaking,simmering,boiling and steaming）,efficacy and their historical changes of G.elata were reviewed.The analysis of gastrodin content and environmental data of producing areas in the literature from2007 to 2017 related to G.elata quality research shows that the wild products are superior to the cultivated ones.The pure species are higher than the hybrid species,and the G.elata f.viridis is the best.Guizhou province may be the best producing area.Annual precipitation is the most important factor,and the average temperature in the hottest month is the least important factor.Gastrodin is negatively correlated with p-hydroxybenzyl alcohol.It is positively correlated with parishin A and parishin B,and parishin A,B and C are positively correlated with each other.The distribution heat map of gastrodin produced by Power Map shows that G.elata is mainly distributed in the mountain areas around the Sichuan basin,and it has strong similarities in altitude,climate,high content of gastrodin and so on.Simultaneous determination of seven phenolic compounds in G.elata by HPLC was performed.The polysaccharide was measured by enzyme-labelled method.The weight of the index was calculated by correlation coefficient method after calculating the membership degree of the data:gastrodin（P=0.13）,4-Hydroxybenzyl alcohol（P=0.14）,Parishin A（P=0.11）,Parishin B（P=0.14）,Parishin C（P=0.15）,Parishin E（P=0.11）,p-hydroxybenzaldehyde（P=0.15）,Polysaccharide（P=0.06）.Meanwhile,the formula(P（A_j）=ΣA(U_ij)*P_i)was used to calculate the fuzzy probability value.The results showed that the classification of fuzzy probability values of different samples were basically consistent with the quality connotation of G.elata,and the evaluation method established in this study could quantify and objectively reflect the difference in the comprehensive quality of G.elata.The study of mass transfer and heat transfer kinetics during the processing of G.elata showed that the process of the deactivation of enzymes was a decelerating ripening process determined by the internal heat transfer rate,and the efficiency of cooking was higher.Temperature had a great influence on the drying of G.elata.We found that the temperature was higher,the change of water ratio in the early stage was greater.And the more evaporation of water in the same time lead to the greater radian of water ratio variation curve.Meanwhile,the rate of the whole drying was faster and the greater rangeability of the drying rate lead to the greater radian of the drying rate curve.With the increase of drying time and temperature,the color of G.elata will gradually deepen,and even appeared hollow phenomenon.They all affected the appearance of G.elata.The drying trend of G.elata with different degree of maturity was fast decreasing-low speed balance.The moisture content of drying-end was the lowest when the degree of maturity degree was 31%,but the drying rate varied greatly.They showed that the maturity degree of G.elata significantly affected the drying process.It was found that the Weibull model had the highest fitting degree by comparing with the four commonly used drying models（Weibull,Logarithmic,Henderson,Pabis and Two term exponential）.Sweating regulated the internal and external water balance,and increased the internal water diffusion rate,reduced the internal water retention,and facilitated the drying of G.elata.Chemical analysis showed that the content of glucoside in prosessed G.elata was much higher than fresh.And the content of aglycone was much lower,meanwhile,the effect of steaming was more prominent than boiling ones.When the drying temperature rised,the content of gastrodin,parishin B,parishin C and p-hydroxybenzaldehyde increased,and the content of 4-Hydroxybenzyl alcohol,parishin A and parishin E decreased.After sweating,the contents of gastrodin,Parishin B,Parishin C and Parishin E increased,at the same time,the contents of 4-Hydroxybenzyl alcohol and Parishin A decreased.Using the comprehensive evaluation system of G.elata to optimize different processing methods,the best processing technology of rice soup is obtained:Rice 60 g,adding water 2000 mL and cooking 20 min,after filtration,adding G.elata to cook 20min,and then drying at 60℃.The optimum processing of Tribulus terrestris seed:Tribulus terrestris seed 15 g,adding water 1000 mL to boil 30 min,filtration,adding G elata to cook 20 min,and then drying at 60℃.The best liquor making technology is:obtained liquor for 15 h and drying at 60℃.The best mainstream processing technology is that 60℃drying 40 h,continuous sweating 3 times,20 h each time.The establishment of primary processing traceability method for G.elata is based on chemical pattern recognition.HCA and PLS-DA is effective for classification of different samples.Gastrodin and polysaccharide can be used as indicators for identification of different primary processing samples.The discriminant model is established by GS-SVM.The accuracy of cross validation and prediction are 97.37%and 100%,respectively.Therefore,based on using the main active components of G.elata as an indicator,HCA,PLS-DAand GS-SVM comprehensively examine the effects of different processing methods on the quality of G.elata.The methords reflect the characteristics of traditional Chinese medicines.And the chemical pattern recognition is an effective method to trace the different primary processing methods of G.elata.