期刊论文

Isolation and identification of main active components of Gastrodia elata Blume and the effects of initial processing methods on their contents

中文

湖南农业大学学报(自然科学版)

1007-1032

2019

45

2

194-198,204

10.13331/j.cnki.jhau.2019.02.015

现代农业产业技术体系建设专项（CARS–21）；

本校为第一机构

将天麻水提取液经过NKA–9大孔吸附树脂与制备型液相色谱联用方法分离,获得6个主要活性成分,通过质谱仪和核磁共振仪鉴定其结构分别为天麻素、对羟基苯甲醇、巴利森苷E、巴利森苷B、巴利森苷C、巴利森苷A;采用HPLC方法测定不同产地初加工样品中这些活性成分的含量,杀青后干燥与不杀青直接干燥的天麻活性成分含量间的差异有统计学意义,不杀青样中对羟基苯甲醇含量显著高于杀青样中的含量,其他活性成分含量则显著低于杀青样中的含量;蒸、煮2种杀青方法中6个活性成分及总含量间的差异均无统计学意义,煮法、蒸法、不杀青处理的天麻活性成分总含量依次降低;切片与整块干燥处理样中,各活性成分及总含量...

Six active components, gastrodin, hydroxybenzyl alcohol, parishin E, parishin B, parishin C and parishin A, have been collected by use of the combination NKA-9 macroporous resin with preparative liquid chromatography from the water extract of Gastrodia elata Blume. With HPLC, there were no significant differences in steaming and boiling samples on the six active components and total amounts, but the both processing method were significant different from the method of non fixing sample for the six components. The compound of hydroxy benzyl alcoh...