Processing And Preservation Of Gastrodia Elata BI.

Gastrodia elata B1. belongs to Orchidaceae, also known as Chijian, Dingfengcao, Limu, et al.. The main chemical constituents are palmitic acid,β-sitosterol,4-Hydroxybenzyl alcohol, monomethyl ester, citric acid, daucosterol, gastrodin and sucrose. The flavour of Gastrodia elata B1. is sweet, the nature of it is slightly warm. The effects include suppressing hyperactive liver, calming endogenous wind and relieving spasm. It is used for the treatment of clonic convulsion, rheumatism, pain in waist and lower extremities, acroanesthesia, dizziness, headache, hemifacial spasm, hypertension and coronary heart disease.In this paper, processing methods of G. elata B1. were screened, G. elata B1which were processed by the optimum method was used to extract gastrodin, and the extraction processes were optimized, the content of gastrodin was determined as well. In addition, kinds of preservatives were used to study the preservation method, providing basis for further development and utilization.The results were showd as follows:(1) The optimal steaming process of G. elata B1. are that steaming time is20min, solid-liquid ratio is1:25, cutting into slices after steaming. The content of polysaccharide of G. elata B1. is up to35.32%.(2) The optimal cooking process of G. elata B1. are that cooking time is25min, accessory is millet, solid-liquid ratio is1:25, the temperature is80℃. The content of polysaccharide of G. elata B1. is up to29.36%.(3) It is concluded that steaming process is better than cooking process by determining and comparing the contents of gastrodin and polysaccharide of G. elata B1. respectively.(4) Preservatives which were used in the study were including chitosan, sodium D-isoascorbate, lysozyme. The optimal preservation by chitosan is that the chitosan concentration is2%, the quality guarantee period is120d. The optimal preservation by sodium D-isoascorbate is that the sodium D-isoascorbate concentration is0.15%, the quality guarantee period is150d. The optimal preservation by lysozyme is that the lysozyme concentration is0.10%, the quality guarantee period is150d. It is showed that quality guarantee period of preservation of lysozyme is the longest.The innovation of this paper were showed as follows:It is the first time to extract and detemine the content of polysaccharide of G. elata B1.under different processes; it is the first time to study the preservation method of G. elata B1. by kinds of preservatives, including the content of preservative, quality guarantee period.