Liu Yang, Huang Gangliang
Active Carbohydrate Research Center, College of Chemistry, Chongqing Normal University, Chongqing 401331, China.
J Chromatogr Sci. 2018 Jan 1;56(1):65-67. doi: 10.1093/chromsci/bmx085.
The purpose of this article was to investigate the effects of different processing methods on the content of gastrodin and gastrodigenin in Gastrodia elata Blume, so as to obtain the best processing method of G. elata. The contents of gastrodin and gastrodigenin in the samples were determined by HPLC method in turn. The results showed that the content of gastrodin and gastrodigenin were the highest in the sample obtained by extraction with 50% ethanol after boiling. Therefore, according to the two indexes of gastrodin and gastrodigenin, alcohol extraction after boiling was the best processing method, which could provide the reference for production.
本文旨在研究不同炮制方法对天麻中天麻素和天麻苷元含量的影响，从而获得天麻的最佳炮制方法。依次采用高效液相色谱法测定样品中天麻素和天麻苷元的含量。结果表明，经水煮后用50%乙醇提取得到的样品中天麻素和天麻苷元含量最高。因此，从天麻素和天麻苷元两个指标来看，水煮后乙醇提取是最佳的炮制方法，可为生产提供参考。
