The Origin And Further Processing And The Quality Evaluation Research Of Gastradia Elata BL.

ObjectiveIn view of the origin of the problems existing in the research of rhizoma gastrodiae process,then analyze the quality of sold samples,finally the suitable processing of origin-further was optimized based on the actual production process after the inspection of origin processing and further processing.The methods that control the quality of rhizoma gastrodiae were established and perfected,and the SOP of the suitable processing of origin-further about rhizoma gastrodiae was written to measure the processing technology of rhizoma gastrodia,which afforded a stable and controllable processing to improve the quality of rhizoma gastrodia in Anhui Province.Methods1. To optimize the best extraction technology of gastrodin and gastrodigenin of rhizoma gastrodia,HPLC was used in gastrodin and gastrodigenin determination;measure the quantity of gastrodin and gastrodigenine ofrhizoma gastrodia by the method in Korean pharmacopoeia and compare the determination method of sulfur dioxide residual quantity; we also measure the extractum of rhizoma gastrodia in different concentration′s ethanol and establish the determination of extractum in rhizoma gastrodia by hot dip process taking 95% ethanol as solvent.2.A research of processing situation was carried out in origin of rhizoma gastrodia,which is to understand farmers’ specific operation and analysis problems existed. Analysising the quality of samples sold in market to understand the quality of rhizoma gastrodia grew in Anhui Province.The suitable origin processing was selected after studying the primary processing and drying processing.3.Influence of sulfuring to different drying levels was studied towards the problems existed in the survey.The processing technology of Gastrodia elata Bl. Which suit for the farmers was selected to control sulfuring doze and have little influence on it.Thebest further processing technology was selected after the research of softening,re-shaping,slicing,drying and so on.4.Based on the best origin processing technology and the best further processing technology,the processing technology while fresh was tried and the origin-further processing technology was set up.Results1.Gastrodin and gastrodigenin were extractum dissolved in ethanol and residual quantity of the sulfur were used as the index of the quality control of decoction pieces Gastrodia elata, and the method which was used in the quality control of the Gastrodia elata is stable and precise, which can control the quality of Gastrodia elata effectively.2.Through investigation,we found there was the abuse of sulfuring depending on experience in the processing of Gastrodia elata and there was no normative parameter to control the technology. It turned out that the quality of Gastrodia elata sold in the market was uneven:The Gastrodia elata which were claimed processing without sulfur were found being sulfured, and part of them contained over-standard sulfur. The better technologies were selected as follow: the best steaming technology was by steaming apart from water for 30 minutes; the best boiling technology was by putting the fresh Gastrodia elata into the water 6 times as the Gastrodia elata when its temperature was90℃ and boiling for 15 minutes;after boiling in the alum,the appearance of Gastrodia elata was good-looking and the effective constituent changed little,but the residual quantity of aluminium ion was unknown and it need the further research. So the best processing in the producing area technology was putting Gastrodia elata into the drying oven in 50℃ for 12 hours after steaming for 30 minutes, and then airing until drying.3.Towards the abuse of sulfur,analysis indicate that the sulfuring does not much affect on the drying of decoction pieces,and have more influence on the fresh Gastrodia elata,and in some extent,with the rise of sulfur dioxide residue,gastrodin, gastrodigenine,extractum all decreased,and sift the best technology which does not much affect on theeffective constituent and is convenient to process for the peasants as follows: Putting Gastrodia elata into the drying oven in 50℃ until, the amount broke up 67 into after steaming for 30 minutes, and sulfuring for 2 hours and then drying in 50℃until drying.The study on the softening、shaping、cutting and drying of Gastrodia elata turned out that the best processing technology was:Softening the dry Gastrodia elata in the steam for 10 minutes, then cutting them into 2millimeter-thick vertical slice immediately after shaping,lastly, putting them in the drying oven in 50℃ until being dry.4.Operating orthogonal experiment toward the element in the course of processing fresh Gastrodia elata,because of the season,the experience on the Gastrodia elata had not finished,and that illustrated processing in the producing area have the chance of coming true,but it need the further research.Establish the technology of integration of processing in the producing area and preparing and pilot plant test show the technology was stable and feasible 。The technology is: putting Gastrodia elata into the drying oven in 50℃for 12 hours after steaming for 30 minutes, and then airing until drying, and then soften the dry Gastrodia elata in the steam for 10 minutes, afterwards, cutting them into 2millimeter-thick vertical slice immediately,Lastly, putting them in the drying oven in50℃ until being dry.ConclusionThe method of the quality control of decoction pieces Gastrodia elata Bl.which is stable and precise, can effectively evaluate the product quality; industrial production of cutting fresh materials in the origin including steaming, boiling and drying,which study different parameters is reliable, reasonable and scientific. The study on the traditional processing technology of Gastrodia elata Bl. established traditional normalized processing technology which was stable and protected the quantity of the valued components from decreasing because of the misoperation in the processing.