Study On Integrated Processing Technology And Quality Evaluation Of Gastrodia Elata Blume Decoction Pieces

Objective:In the traditional processing process of Gastrodia elata Blume,from fresh Gastrodia elata Blume to decoction pieces,it needs to go through the complex process of"water treatment-steaming-drying"twice.Repeated soaking and steaming of Gastrodia elata Blume will cause the loss of effective ingredients.The integration of traditional Chinese medicine processing and decoction piece processing（referred to as"integration"）is the organic combination of traditional Chinese medicine processing and traditional Chinese medicine processing,in order to reduce the duplication of production links,improve the quality of decoction pieces.In previous studies on the integrated processing technology of Gastrodia elata Blume,there were differences between the processing technology and the form of the integrated processing technology.Most of them were directly sliced and dried after steaming fresh Gastrodia elata Blume,which resulted in extensive slice texture,which was different from the traditional slice type of pharmacopoeia,and the quality evaluation index of decoction pieces was single.Therefore,in this study,the content of main effective components in Gastrodia elata Blume and the appearance of decoction pieces were used as the investigation index,and the integrated processing technology of Gastrodia elata Blume was optimized.The appearance characteristics,microscopic characteristics,thin layer chromatography,characteristic chromatogram,alcohol-soluble extract content and active component content of the optimized integrated technology were compared with the traditional processing technology and fresh cut processing technology of Gastrodia elata Blume decoction slices,and the correlation between different moisture content and the internal quality of Gastrodia elata Blume in the drying process was further investigated,so as to provide scientific basis for ensuring the quality of decoction pieces.Methods:1.To establish a HPLC method for simultaneous determination of gastrodin,p-hydroxybenzyl alcohol,Parishin E,Parishin B,Parishin C and Parishin A in Gastrodia elata Blume.2.To establish a HPLC method for simultaneous determination of gastrodin,p-hydroxybenzyl alcohol,Parishin E,Parishin B,Parishin C and Parishin A in Gastrodia elata Blume.3.The integrated processing technology of Gastrodia elata Blume decoction slices was compared with the traditional processing technology of Gastrodia elata Blume according to the Chinese Pharmacopoeia（2020 edition）,from the aspects of appearance,microscopic identification,thin layer identification,characteristic map,active component content and so on.4.The integrated processing technology of Gastrodia elata Blume and fresh cut processing technology of Gastrodia elata Blume were compared from the aspects of appearance,microscopic identification,thin layer identification,characteristic map,active component content and so on.5.UV-vis spectrophotometry was used to determine the content of polysaccharide in Gastrodia elata Blume slices with different degrees of drying.The structure of polysaccharide in Gastrodia elata Blume slices with different degrees of drying was studied by infrared spectroscopy,scanning electron microscopy and X-ray diffraction.The characteristic absorption peak and residue configuration of polysaccharides were characterized by infrared spectrum scanning.The apparent morphological distribution of polysaccharides was observed by scanning electron microscopy（SEM）and the spatial conformation of polysaccharides was deduced.XRD（X-ray diffraction）was used to detect the regular structure of sugar chains,so as to obtain the advanced conformation information of polysaccharide sugar chains of Gastrodia elata Blume.Results:1.Optimal chromatographic conditions:Agilent ZORBAX SB-C₁₈column（4.6mm×250 mm,5μm）;Mobile phase acetonitrile（A）-0.05%phosphoric acid（B）,gradient elution（0～5 min,3%A;5～15 min,3%～10%A;15～18 min,10%～17.5%A;18-35 min,17.5%A;35～45 min,17.5%～25%A）;Volume flow rate 0.8m L·min-1;Column temperature 35℃;Sample size 10μL;The detection wavelength is220 nm.2.The integrated processing technology of origin processing and decoction pieces processing of Gastrodia elata Blume is as follows:clean the soil of fresh Gastrodia elata Blume,rub the rough surface slightly,steam to the core under atmospheric pressure,dry at 50℃→60℃→50℃temperature change until Gastrodia elata Blume is soft,shaping,dry until the water content is 27%～28%,cut thin pieces,and then dry.3.The differences and similarities between traditional processing technology and integrated processing technology were compared by the appearance,microscopic identification,thin layer identification,characteristic map,content of extract and content of 6 phenolic components,etc.The experimental results showed that the integrated processing technology and traditional processing technology of Gastrodia elata Blume decoction pieces were in line with the relevant requirements of the 2020 edition of Chinese Pharmacopoeia.Among them,the appearance characters,the content of extracts and the content of six phenolic components of the integrated process were better than those of the traditional processing process.4.Compare the similarities and differences between the integrated processing technology and the fresh-cut processing technology by the appearance,microscopic identification,thin layer identification,characteristic map,content of extracts and content of 6 phenolic components,etc.The experimental results showed that the integrated processing technology and fresh-cut processing technology of Gastrodia elata Blume decoction pieces were in line with the relevant requirements of the 2020edition of Chinese Pharmacopoeia.The appearance properties,extract content and six phenolic components content of integrated technology were better than those of fresh cutting technology.5.This study investigated the effects of different degrees of dryness on the intrinsic quality of fresh Gastrodia elata Blume in the later drying process after steaming.It was found that in the late drying process of Gastrodia elata Blume,with the gradual decrease of internal moisture content,The contents of extracts（22.57%～27.12%）,Gastrodin and P-hydroxybenzyl alcohol（0.2633%～0.4662%）and Parishin（1.6570%～3.0474%）were all increased.The content of polysaccharide decreased（47.7837%～28.2365%）.Pearson’s correlation analysis showed that different moisture contents had significant negative correlation with extracts and six phenolic components,and significant positive correlation with polysaccharide content in late drying process of Gastrodia elata Blume.Conclusion:The optimized integrated processing technology of Gastrodia elata Blume is simple,stable and suitable for industrial production.The integrated processing technology not only does not have the complicated process of traditional processing technology,but also has better content of active ingredients than the other two technologies.Meanwhile,the polysaccharide content is not only in line with the market polysaccharide content range,but also lower than the polysaccharide content of fresh cut pieces,which is more conducive to the storage of sliced pieces.