Research On The Quality Evaluation And Pharmacological Activity Of Different Processed Products Of Gastrodia Elata Bl.f.glauca S.Chow

Gastrodia elata Blume（Tianma）is a highly valuable traditional Chinese medicine.Among four kinds of Gastrodia elata Bl.f.glauca S.Chow（Wutianma）has the best neutrality,highest drying rate and best quality in four medicinal Tianma.Wutianma,which is mainly produced in Changbai Mountain,is called“North Ma”.It is also better in quality and higher in price than“South Ma”.There are various processing methods of Wutianma on herbal works of the past dynasties,including different burning yellow,fire calcined,and the methods of tribulus terrestris-processed,wine-processed and ginger-processed made by excipients.At present,the processing of Tianma in China is mostly simplified by modern processing methods,such as modern moistening,steaming and cutting.There were no related reports on the use of traditional processing methods of Wutianma by adding excipients.Therefore,in this paper,the aims of this study were to determine the traditional processing methods of Wutianma by adding excipients,compare the difference between the traditional and modern processing methods,and optimize the best processing technology of Wutianma,the rich resources of Wutianma in Jilin were chosen.First,the four kinds of representative materials（tribulus terrestris,wine and ginger）of traditional and modern processed products were prepared;Then the different processed products of Wutianma were evaluated from their chemical composition and pharmacological action respectively.Simultaneously,the pharmacological action of central system behavior of the different processed products of Wutianma,such as,anticonvulsant and antidepressant were compared.In the analysis of the major chemical constituents in different processed products of Wutianma,the highest content of gastrodin in the tribulus terrestris-processed product was 1.901mg·g^-1,the content of 4-hydroxybenzyl alcohol in ginger-processed product was 0.800 mg·g^-1,and the highest content of Gastrodia elata polysaccharides was 0.337 mg·g^-11 in the tribulus terrestris-processed products of spring Wutianma,which showed that the main chemical components of tribulus terrestris-processed products were higher than those of other excipients-processed products.The differences in the chemical composition of traditional tribulus terrestris-processed product and steamed products of winter Wutianma were compared,the results showed that the highest content of gastrodin in the tribulus terrestris-processed products was 0.408 mg·g^-1,the highest content of 4-hydroxybenzyl alcohol in steamed product was 0.480 mg·g^-1,and the highest content of Gastrodia elata polysaccharides was 0.486 mg·g^-1in the tribulus terrestris-processed products.It can be seen that the content of Gastrodia elata polysaccharides in winter Wutianma was higher than that in spring Wutianma,but the content of gastrodin and 4-hydroxybenzyl alcohol were slightly lower than that in spring Wutianma.With the development of the traditional Chinese medicine,some new technologies such as high-pressure steaming and freeze-drying have been applied more and more in the processing of Chinese herbal medicines.Simultaneously,in order to simplify the processing method of tribulus terrestris-processed products,the different methods of tribulus terrestris-processed products of Wutianma were used.The results showed that the highest content of gastrodin in the tribulus terrestris-processed product was 1.627 mg·g^-1,the highest content of 4-hydroxybenzyl alcohol in the freeze-dried product was 0.616 mg·g^-1,and the highest content of Gastrodia elata polysaccharides was up to 0.697 mg·g^-11 in the tribulus terrestris-processed product.In summary,the content of gastrodin and Gastrodia elata polysaccharides were the highest in the traditional tribulus terrestris-processed product.In the pharmacological experiment of central system behavior in different processed products of Wutianma,the effect of the different processed products of Wutianma combined with pentobarbital sodium on the sleep of mice were observed.It can be seen that the steamed,tribulus terrestris-processed,ginger-processed and wine-processed products all had some hypnotic effects,Among which,the modern steamed product high dose group,the traditional tribulus terrestris-processed product high and middle dose group,the wine-processed product high dose group,the ginger-processed product high and middle and low dose group had the significant effect（p<0.01,p<0.05）.The antidepressant effect of different processed products of Wutianma were studied by FST experiment.It can be seen that except for the low dose group of steamed products,the time of forced swimming in other processed products group were significantly reduced（p<0.01,p<0.05）.The anticonvulsant effects of different processed products were studied by pentylenetetrazole-induced seizure model in mice.The results showed that high and middle dose group of steamed product,high and middle dose group of tribulus terrestris-processed product,high and middle dose group of wine-processed product,high and middle and low dose group of ginger-processed product were significantly shortened the duration of convulsions in mice（p<0.01,p<0.05）.In vitro antioxidant experiments of Gastrodia elata polysaccharides from different processed products of Wutianma,ginger-processed product had better effects on scavenging DPPH free radicals,hydroxyl free radicals and ABTS⁺free radicals.