Effect of Different Processing Methods on Gastrodin Content in Gastrodia

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.