Quality Evaluation And Processing Technology Of Gastrodia Elata In Hanzhong, Shaanxi Province

Gastrodia is the dried tuber of the orchid Gastrodia elata Bl,which has the effects of relieving wind and spasm,calming liver and yang,dispelling wind and clearing the ligaments,etc.It is clinically used for children’s fright,dizziness,numbness of limbs and other conditions.Not only is Gastrodia elata one of the traditional valuable Chinese herbs in China,but also has a very long history of consumption,and is a common raw material for dietary therapy,health care and wellness products.In 2019,with the inclusion of Gastrodia elata in the waiting list for dual-use medicine and food,the market demand for Gastrodia elata is rising rapidly,and artificial cultivation has become the main source way of Gastrodia elata herbs.During the cultivation of Gastrodia elata,due to the influence of planting technology,cultivation environment,origin processing and germplasm resources,Gastrodia elata herbs are often subject to quality decline,varying quality and market confusion,so it is essential to establish an objective,accurate and rapid unified quality evaluation method for Gastrodia elata.In this study,the main production area of Gastrodia elata,Hanzhong City,Shanxi Province,was used as the main research object,and the quality of Gastrodia elata herbs in Hanzhong City,Shanxi Province,was comprehensively analyzed through the comprehensive evaluation and analysis of the appearance traits,intrinsic components and safety of Gastrodia elata,combined with the evaluation of chemical components of different species,grades and parts of Gastrodia elata to find the characteristic points of Gastrodia elata herb quality identification.By optimizing the processing process of Gastrodia elata origin,the killing process that can effectively improve the intrinsic quality of Gastrodia elata was screened.To provide a basis for the quality evaluation,standard establishment and processing process optimization research of Gastrodia elata.The results of this study are as follows.:1.The shape of Gastrodia elata among different species in Hanzhong City,Shanxi Province,was mainly divided into oval(Wu Tianma),long oval(Wu Hong Tianma),and long striped(Hong Tianma)according to the tuber "length-width" ratio,and the tuber of Wu Tianma was wider.The tuber length,width and weight of Hong Tianma in Lueyang County were larger among different regions,and the weight of Gastrodia elata was mainly significantly correlated with tuber width(P<0.05).Chromaticity value analysis revealed that the chromaticity value of Hong Tianma appearance varied significantly with L*(brightness),and Hong Tianma from different regions could be distinguished by color differences.The electronic nose could identify four odor characteristic peaks common to different regions and varieties of Gastrodia elata,with peak intensity of peak 2>peak 1>peak 3,in which the peak 2 response value of Hong Tianma in Hanzhong City was particularly strong,which could be used as the basis for the identification of Gastrodia elata odor in the production area.2.the moisture,leachate and the content of the Two main chemical components in Hanzhong City,Shanxi Province met The 2020 edition of the Chinese Pharmacopoeia.The moisture and extracts were higher in Hong Tianma among different species,and the contents of the two main chemical components were higher and lower for Wu Tianma>Hong Tianma>Wu Hong Tianma.The moisture and leachate of Hong Tianma were higher in Mianxian County and Lueyang County among different regions,and the content of the two main chemical components:Ningqiang County>Mianxian County>Lueyang County.Barisenoside is a class of components in Gastrodia elata with significant pharmacological activity and rich content,The total amount of barisenosides in different species of Gastrodia elata in Hanzhong City:Wu Hong Tianma>Hong Tianma>Wu Tianma;the total amount of barisenosides in Hong Tianma species between different regions:Ningqiang County>Mian County>Lueyang County,in which the content of barisenosides A and E varied greatly with the change of Gastrodia elata cultivation environment.The characteristic profiles of Gastrodia elata could identify five main components,and the characteristic profiles of Gastrodia elata were highly similar between different production areas,with similarity between 69 and 100%.3.Through the evaluation of the chemical composition of different grades and parts of Gastrodia elata,it was found that the total content of active ingredients of different grades of Gastrodia elata was highest in the second grade of Gastrodia elata(dry weight:20～40 g),Therefore,it is not the larger the weight of the herb,the better the intrinsic quality;the content of active ingredients of different parts of Gastrodia elata was higher in the upper part>middle part>lower part,skin part>heart part,in which the content of Gastrodin in the upper part of Gastrodia elata tuber and skin part is more than 2 times of other parts.The correlation analysis found that there was a certain correlation between Gastrodin,P-hydroxybenzyl alcohol and palisades,among which there was a highly significant positive correlation between Phydroxybenzyl alcohol and palisades A,palisades B and C and E(P<0.01).4.In this paper,the residues of chromium,arsenic,lead,mercury,cadmium and SO2 residues in Gastrodia elata samples were determined by ICP-MS technique,and it was found that the enrichment of heavy metals in Gastrodia elata from Hanzhong,Shanxi Province,was low and did not exceed the relevant standards.The sulfur dioxide residue of Gastrodia elata after fumigation was around 150 mg/g,which did not exceed The 2020 edition of the Chinese Pharmacopoeia,but the intrinsic components of Gastrodia elata were seriously damaged,and the content of Gastrodin and barisenoside was significantly reduced,and the quality was seriously reduced.After replacing traditional fumigation with sulfur soaking,which could greatly reduce the SO2 residue and prolong the shelf life of Gastrodia elata,and at the same time,the retention of intrinsic components was better.5.After combining multivariate statistical methods for comprehensive evaluation of the quality of Gastrodia elata,it was found that the high quality of Hong Tianma in Hanzhong City,Shanxi Province was Ningqiang County>Mian County>Lueyang County,and the comprehensive quality of Hong Tianma produced in Yanzibian Town and Daan Town within Ningqiang County were superior.Compared with other production areas,the quality characteristics of Hong Tianma in Hanzhong City were significant,with its appearance color value,odor value and other production areas forming obvious differences,while the ratio of Gastrodin and P-hydroxybenzyl alcohol content was about 3:1,and the ratio of barisenoside A:E was about 5:3,which can be used as one of the bases for the identification of Gastrodia elata herbs in different production areas.Correlation analysis found that the appearance of Gastrodia elata color,odor and Gastrodin,P-hydroxybenzyl alcohol,barysonin and other active ingredients have some connection,indicating that through the color and odor of Gastrodia elata to a certain extent can predict the quality of Gastrodia elata.6.In this paper,by comparing the effects of three fixing processes,namely steaming,boiling and frying,on the changes in the content of the main chemical components of Gastrodia elata,we found that the internal ripeness of Gastrodia elata was steamed>boiled>fried,and the variation of ripeness was not obvious with the increase of time.After killing,except for the content of P-hydroxybenzyl alcohol decreased significantly,the content of Gastrodin and balisin glycosides were gradually increased.When the killing time was within 40 min,The content of Gastrodin and balisin A in Gastrodia elata under frying and steaming increased significantly with time,and the total content of various active ingredients of Gastrodia elata reached the maximum at 40 min;while the total chemical content under boiling increased first and then decreased.Further examination of the time and temperature parameters of the frying process revealed that the temperature was 100℃ and the content of most chemical components of Gastrodia elata reached the maximum when frying for 40 min,and the frying and fixing process under this condition was more conducive to the accumulation of chemical components content.