科研之友
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摘要
Objective To analyze the differences of multiple index components in different parts of tubers of Gastrodia elata, so as to provide a basis for the quality evaluation and rational application of different parts of G, elata. Methods HPLC method was used to simultaneous determine the contents of gastrodin, p-hydroxybenzylalcohol, parishin E, parishin B, parishin C, and parishin A in different parts (the arrow end, middle end and navel end) of 12 batches of G. elata. And SPSS software was used for statistical analysis to comprehensively analyze the quality characteristics of different parts of G. elata tuber. Results The contents of six index components in the arrow end of G. elata were all the highest. The total contents of the six components at the arrow end, middle end, and navel end were 2.727%, 1.258% and 1.129%, respectively, contents of which were decreased successively. Among them, the total contents of parisins in arrow end, middle end and navel end were 2.318%, 1.007% and 0.862%, respectively, which were consistent with the distribution of the total contents of the six index components, which accounting for 76%—85% of the total measured components. There was no significant difference in the distribution of p-hydroxybenzylalcohol in the three parts. The contents of gastrodin and parishin (parishin E, parishin B, parishin C and parishin A) in G. elata were significantly different between the arrow end and the other two parts, with no significantly difference between the navel end and the middle end. The comprehensive analysis results showed that the quality of the shoot tip of G. elata was significantly better than the other two parts. Conclusion There are differences in quality characteristics in different parts of G. elata. This study can provide some reference for the quality evaluation and rational application of different parts of G. elata. ? 2022 Editorial Office of Chinese Traditional and Herbal Drugs.
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