Study On The Chemical Constituents Of Gastrodia Elata Bl.

Tianma is dry tubers of Gastrodia elata Bl.which belongs to Orchidaceae and is a valuable andtraditional chinese herbal medicine.This dissertation is mainly about the effect of different disposal methods on soluble sugar, polysaccharide, and the total sugar content of Gastrodia elata Bl.alkali-soluble polysaccharides were prepaired by alkali extract and alcohol precipitation, water-soluble polysaccharides were prepaired by water extract and alcohol precipitation,which were fracted by ultrafiltration.These polysaccharides were hydrolyzed by Hydrochloric acid, and different chroma- tographies were used to determine monosaccharide compositions and proportions. Additionally, The chemical constituents of Gastrodia elata Bl. were separated and purified by chromatographies,and identificated through physical and chemical properties and spectral analysis.These studies showed chemical components'characteristics of Gastrodia elata Bl. and provided the basis for further dispoition and comprehensive utilization of Tianma. The experimental results were achieved as follows:1.Comparing the effect of vacuum-drying,freeze-drying,dry after boiling,dry after steaming and direct dry on the sugar content of Gastrodia elata Bl.The best methods of achieveng the highest contents of soluble saccharides(24.47%), polysaccharide(15.00%) and total saccharides(35.01%) were respectively freeze-drying,vacuum-drying and dry after boiling.2.Alkali-soluble polysaccharides were prepaired by alkali extract and alcohol precipitation, water–soluble polysaccharides were prepaired by water extract and alcohol precipitat- ion,which were fracted by ultrafiltration. Below 10KD molecular weight water-soluble polysaccharide were called GBP-WI,above 10KD molecular weight of water-soluble polysaccharide were callecd GBP-WII and alkali-soluble polysaccharide were called GBP-A.Then monosaccharide compositions and proportions of the three kinds of polysaccharide hydrolysis were determined by different chromatographies,such as TLC and PC.As a result,rhamnose,galactose, glucose,xylose and mannitose were selected as standard monosaccharide of ion chromatography.The result showed GBP-WI was composed by these five monosaccharide,and the relative content of Five monosaccharide were respectively 1.27%,5.41%,76.49%,6.32%,10.51%. GBP-WII was also composed by these five monosaccharide,and the relative content were respectively 2.32%,8.49%,62.44%,10.22% and 16.53%.Seven monosaccharides were identified by ion chromatography in GBP-A, there are two other monosaccharides-fucose and fructose judging by literature,the relative content of rhamnose,galactose, glucose,xylose,mannitose fucose and fructose were 1.17%,2.55%,64.9%,17.25%,10.65%,1.87%and 1.61%.3 Five compounds-Compound I(100mg), compound II (75mg),compound III (123mg). Compound IV (200mg) and Compound V compounds (200mg) were obtained from the alcohol extract of the Gastrodia tubers. Based on chemical reactions and spectral analysis (IR,MS,1HNMR),four of them were elucidated asβ-Sitosterol,p-Hydroxybenzaldehyde, Palm- itate,p-Hydroxymethylpenyl-β-D-glucopyranoside.