Different Processing Methods on Tianma gastrodin content.docVIP

 PAGE \* MERGEFORMAT 8 Different Processing Methods on Tianma gastrodin content Of: Yin Min, Maoke Chen, Chen Zhifeng, Zhuang Zhihong, Huang Jian, Cao Yannan, Xiaodong [Abstract] Objective To investigate the different processing methods on chemical constituents of Gastrodia gastrodin main content. Methods RP-HPLC method. The column was Agilent Eclipse XDB-C18 (150 mm × 4.6 mm, 5? M), mobile phase acetonitrile -0.05% phosphoric acid (3:97), flow rate 1.0 mL / min, column temperature was 25 ℃, the detection wavelength was 230 nm. fumigation of different origin through the sulfur and sulfur fumigation has not been to determine the content of Tianma. Results The average sample recovery was 100.29%, RSD = 1.82% (n = 6). Tianma cooked in the processing, after the sulfur fumigation of Tianma, gastrodin content was 0.15%, 0.19%, 0.11%, sulfur fumigation has not been elata, gastrodin contents were 1.44%, 0.44%, 0.82%. Conclusion After processing cooked Tianma sulfur content of Gastrodin fumigation influenced. [Keywords:] Tianma, gastrodin, processing, sulfur, high performance liquid chromatography, determination Abstract: Objective To investigate the effect of different processing methods on the main chemical constituents of Gastrodia-gastrodin. Methods RP-HPLC method was used with columns Agilent Eclipse XDB-C18 (150 mm × 4.6 mm, 5 μm), mobile phase of acetonitrile-0.05% phosphoric acid solution (3:97), flow rate of 1.0 mL / min, column temperature was 25 ℃, detection wavelength was 230 nm. Gastrodia of three different areas were measured. Results The average recovery was 100.29%, RSD = 1.82% (n = 6). Gastrodin contents of Gastrodia processed with sulfur fumigation were 0.15%, 0.19%, 0.11% respectively. Gastrodin contents of Gastrodia without sulfur fumigation were 1.44%, 0.44%, 0.82% respectively. Conclusion Sulfur fumigation has great impact on gastrodin content in processing of Gastrodia. Keywords:: Gastrodia, Gastrodin, processing, sulfur, HPLC, content