Processing optimization method of wet paper wrapped smoked gastrodia

Abstract

The application provides a processing optimization method of wet paper wrapped Gastrodia elata, and belongs to the technical field of traditional Chinese medicines.The processing optimization method is as follows: Gastrodia elata is laid on paper wetted by water, and then paper wetted by water is used to cover the Gastrodia elata for baking; single factor experiments are carried out by taking baking time, baking temperature, paper amount and water amount as influence factors, and the content of alcohol-soluble extract, Gastrodia elata element, p-hydroxybenzyl alcohol and barbatusoside components is taken as an evaluation index; baking time, baking temperature and water amount are selected as observation factors, a comprehensive score of the quality of the processed product is taken as a response value, response surface experiments are designed, a quadratic multivariate regression model is established, the parameter value making the comprehensive score reach the best is determined, and the best processing method is obtained: the paper amount is 12 g, the water amount is 30 mL, the baking temperature is 110 DEG C, and the baking time is 200 min.After the Gastrodia elata is baked by the processing optimization method, the obtained product has the properties of mild medicine nature, yin-nourishing and wind-relieving, neutral and slightly warm, and strong spasm-relieving.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine technology, and in particular relates to an optimized method for processing Gastrodia elata wrapped in wet paper. Background Technology

[0002] Gastrodia elata Bl., the dried tuber of the orchid Gastrodia elata Bl., is sweet in taste and neutral in nature. It enters the liver meridian and has the effects of calming wind and stopping spasms, suppressing liver yang, and dispelling wind and unblocking the meridians. It is a commonly used and precious traditional Chinese medicine. In actual clinical applications, Gastrodia elata is mostly used in processed form. The Pharmacopoeia of the People's Republic of China has only recorded the processing methods for Gastrodia elata slices. The processing methods for Gastrodia elata recorded in the processing standards of traditional Chinese medicine slices in various provinces include: ginger-steamed Gastrodia elata, ginger-fried Gastrodia elata, wheat bran-baked Gastrodia elata, wheat bran-wrapped and baked Gastrodia elata, honey-braised Gastrodia elata, wine-fried Gastrodia elata, and wheat bran-fried Gastrodia elata.

[0003] Ancient herbal texts record methods for processing Gastrodia elata, indicating its widespread use in ancient times. Modern books and local regulations include the 2005 and 2019 editions of the *Anhui Province Standards for Processing Traditional Chinese Medicine Slices*, which document both wheat bran-baked and wet-paper-wrapped-baked Gastrodia elata techniques. Textbooks and monographs such as *A Collection of Experiences in Processing Traditional Chinese Medicine* and *Traditional Chinese Medicine Processing* also mention paper-baked Gastrodia elata. However, while the traditional wheat bran-baking process has a long history, it suffers from drawbacks such as difficulty in controlling the heat, significant batch-to-batch variations, and challenges in large-scale production. There is an urgent need to develop a stable and quality-controlled method for processing Gastrodia elata. Currently, a search of existing technologies has revealed no systematic research reports on Gastrodia elata processing techniques. The lack of clear and unified standards for determining the processing endpoint for wet-paper-wrapped Gastrodia elata makes it difficult to standardize the process and maintain consistent quality, thus limiting the industrial production and clinical application of this traditionally processed product. Therefore, researching a standardized, stable, and quantifiable method for processing Gastrodia elata wrapped in wet paper has significant practical implications and application value. Summary of the Invention

[0004] To address the aforementioned problems in the prior art, this invention provides an optimized method for processing Gastrodia elata wrapped in wet paper. Based on single-factor experiments, this invention screens four factors: paper usage, water usage, processing temperature, and processing time. Using Box-Behnken design-response surface methodology, and employing comprehensive evaluation indicators such as alcohol-soluble extract yield, gastrodin and p-hydroxybenzyl alcohol content, total content of barisonoside A, barisonoside B, barisonoside C, and barisonoside E, and appearance score, the optimal processing method for Gastrodia elata wrapped in wet paper is determined by examining three factors: water usage, processing temperature, and processing time.

[0005] To achieve the above objectives, the present invention provides the following technical solution: This invention provides an optimized method for processing Gastrodia elata wrapped in wet paper, comprising the following steps: (1) Spread the gastrodia elata on a paper moistened with water, and then cover it with another paper moistened with water for simmering. (2) Single-factor experiments were conducted with simmering time, simmering temperature, amount of paper and amount of water as influencing factors. The content of alcohol-soluble extract and gastrodin, p-hydroxybenzyl alcohol and barison glycosides were used as evaluation indicators. The influence of each factor on the quality of the processed product was obtained based on the single-factor experiments. (3) Based on the single-factor experiment, the simmering time, simmering temperature and water addition were selected as the factors to be investigated, the level range of each factor was determined, and the response surface experiment was designed with the comprehensive score reflecting the quality of the processed product as the response value. (4) Regression analysis was performed through the response surface experiment to establish a quadratic multiple regression model between the response value and each investigated factor; (5) Based on the aforementioned quadratic multiple regression model, determine the parameter values ​​of each factor under consideration to achieve the best comprehensive score, and obtain the optimal processing method for Gastrodia elata wrapped in wet paper.

[0006] Furthermore, the simmering time in step (2) is 1-5 h, and the simmering temperature is 80-160 ℃.

[0007] Furthermore, the amount of paper used in step (2) is 12 g, and the specified paper is mulberry bark paper.

[0008] Furthermore, the amount of water added in step (2) is 24-48 mL.

[0009] Further, the barisonoside components mentioned in step (2) are barisonoside A, barisonoside B, barisonoside C and barisonoside E.

[0010] Furthermore, the comprehensive score reflecting the quality of the processed product mentioned in step (3) is used as the response value: the comprehensive score (Y) of the yield of alcohol-soluble extract (M1), the content of gastrodin and p-hydroxybenzyl alcohol (M2), the content of barison glycosides (M3) and the appearance score (M4) is used as the response value. The barisonoside components are barisonoside A, barisonoside B, barisonoside C, and barisonoside E.

[0011] Furthermore, in step (3), the experimental points do not include extreme combinations when designing the response surface experiment, thereby efficiently estimating the model and reducing the number of experiments.

[0012] Furthermore, the quadratic multiple regression model equation described in step (4) is: Y=88.96+5.51A-0.5503B-0.1503C+0.1910AB+0.0838AC+0.5447BC-5.40A 2-0.0647B 2 -2.70C 2 ; Where Y is the overall score, A is the simmering temperature, B is the simmering time, and C is the amount of water added.

[0013] Furthermore, the R-squared value of the quadratic multiple regression model equation... 2 =0.9779.

[0014] Furthermore, the response surface experiment described in step (4) adopts a central composite design and is analyzed using Design Expert 13.0 software.

[0015] Furthermore, the optimal preparation method for the wet paper-wrapped Gastrodia elata in step (5) is as follows: 12 g of paper, 30 mL of water, 110 ℃ simmering temperature, and 200 min simmering time.

[0016] The beneficial effects of this invention compared to the prior art are as follows: The choice of mulberry bark paper as the wrapping paper in this invention is not a simple replacement of auxiliary materials; it is not simply replacing wheat bran with mulberry bark paper. If other papers (such as kraft paper or Xuan paper) were used instead of mulberry bark paper, the same effect could not be achieved under the same optimized process. The process parameters of this invention are deeply coupled with the physical properties of mulberry bark paper and are specifically optimized.

[0017] This invention is based on a specific optimization of the characteristics of Gastrodia elata components: the main active components of Gastrodia elata are phenolic glycosides (gastrodin and baicalin), which are sensitive to temperature and humidity. The weakly acidic, high-humidity microenvironment formed by mulberry bark paper is conducive to the moderate hydrolysis of gastrodin glycoside bonds and the stable retention of baicalin. The parameter combination of 110 ℃, 200 min, and 30 mL water addition, selected by response surface methodology in this invention, is a scientific optimization based on this characteristic, rather than applying the general paper-baking process used for other medicinal materials (such as kudzu root and costus root).

[0018] This invention solves the technical bottleneck of traditional processes. While retaining the medicinal properties and mild characteristics of traditional stewing, it successfully solves the technical bottleneck of traditional bran stewing process being unrepeatable and unscalable by standardizing excipients, universalizing equipment, and refining parameters. This provides a feasible path for the industrial production and quality control of wet paper-wrapped stewed Gastrodia elata.

[0019] The optimized processing method for steaming Gastrodia elata wrapped in wet paper described in this invention results in a processed product with milder medicinal properties, nourishing Yin and calming wind, with its medicinal properties changing from neutral to slightly warm, and its sedative and antispasmodic effects significantly enhanced. Furthermore, the Gastrodia elata slices prepared using the optimized steaming method of this invention show a significantly increased gastrodin content, a result consistent with the traditional theory and modern scientific understanding that processing of traditional Chinese medicine can enhance efficacy. In addition, by comparing the steaming effects of mulberry bark paper with different auxiliary materials such as kraft paper, Xuan paper, and wheat bran, this invention confirms that mulberry bark paper is comparable to traditional wheat bran in terms of retaining effective components, but has significant advantages in process stability (RSD<2%) and adaptability to modern production, demonstrating the specific compatibility of the process parameters of this invention with the mulberry bark paper material. Attached Figure Description

[0020] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0021] Figure 1 This is a characteristic diagram of the stewed Gastrodia elata slices prepared in Example 1 of the present invention; Figure 2 The images show the microstructure of the stewed Gastrodia elata slices prepared in Example 1 of this invention. In the images, Figure a shows calcium oxalate needle crystals, Figure b shows calcium oxalate needle crystals (thin-walled cells), Figure c shows thin-walled cells, Figure d shows thick-walled cells, Figure e shows annular vessels, Figure f shows spiral vessels, Figure g shows thin-walled cells containing gelatinized polysaccharides, and Figure h shows stem residue fragments. Figure 3 This is a thin-layer chromatogram of the prepared Gastrodia elata slices in Example 1 of the present invention, wherein A is gastrodin reference standard, B is Gastrodia elata reference medicinal material, and 1-14 are prepared Gastrodia elata slices samples; Figure 4 This is the chromatogram of the reference solution of the present invention; Figure 5 This is the chromatogram of the test solution of the present invention; Figure 6 This is a diagram of the prepared Gastrodia elata slices used in the response surface methodology experiment of this invention. Figure 7 This is a graph showing the response surface residuals and actual values ​​in the response surface experiment of this invention. Figure 8 These are the two-dimensional and three-dimensional response diagrams of the response surface in the response surface experiment of this invention. Detailed Implementation

[0022] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0023] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0024] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0025] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0026] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0027] The medicinal materials and reagents used in the following embodiments of the present invention are: The Gastrodia elata slices (Huanggang Jingui D24070101) were purchased from Huanggang Jingui Traditional Chinese Medicine Industry Development Co., Ltd., and were identified by Professor Xu Kang of Hubei University of Traditional Chinese Medicine as the dried tuber of Gastrodia elata Bl., an orchid. Gastrodin (CAS No.: 62499-27-8, batch No.: PS012103, content ≥98%), p-hydroxybenzyl alcohol (CAS No.: 623-05-2, batch No.: PS010479, content ≥98%), barisonoside B (CAS No.: 174972-79-3, batch No.: PS011138, content ≥98%), barisonoside C (CAS No.: 174972-80-6, batch No.: PS011140, content ≥98%), and barisonoside E (CAS No.: 952068-57-4, batch No.: PS012053, content ≥98%) were purchased from Chengdu Pusi Biotechnology Co., Ltd. Barisoniside A (CAS No.: 62499-28-9, Batch No.: CFN93112, Content ≥98%) was purchased from Wuhan Tianzhi Biotechnology Co., Ltd. Methanol (analytical grade, Sinopharm Chemical Reagent Co., Ltd., batch number: 20250707), ethanol (analytical grade, Sinopharm Chemical Reagent Co., Ltd., batch number: 20241216), phosphoric acid (analytical grade, Shanghai Husheng Laboratory Equipment Co., Ltd., batch number: 20231020), and purified water were used for the experiment. The methanol (CAS No.: 67-56-1, batch No.: 34860-4L-R) and acetonitrile (CAS No.: 75-05-8, batch No.: 34851-4L) in the liquid mobile phase were of chromatographic grade, and the water was Wahaha water.

[0028] The instruments used in the following embodiments of the present invention are: Waters 2695 high-performance liquid chromatograph (Waters 2487 detector); FA1004 0.01% electronic balance (Shanghai Shunyu Hengping Scientific Instruments Co., Ltd.); XSE105DU 0.01% analytical balance (Mettler Toledo, Switzerland); GZX-9146MBE digital display blower dryer (Shanghai Boxun Industrial Co., Ltd. Medical Equipment Factory); HHS-2S water bath (Shanghai Yulong Instrument Equipment Co., Ltd.); PTHW electric heating mantle (Shanghai Yuezhong Instrument Equipment Co., Ltd.); DTC-8J ultrasonic cleaner (Hubei Dingtai Hengsheng Technology Equipment Co., Ltd.); AKSW-V-08 ultrapure water system (Chengdu Aike Water Treatment Equipment Co., Ltd.); RS-FS1406 multi-functional grinder (Hefei Rongshida Electronic Appliances Group Co., Ltd.).

[0029] Example 1 An optimized method for processing Gastrodia elata wrapped in wet paper includes the following steps: Moisten mulberry bark paper with water and lay it flat on an iron tray. Then, evenly spread 100 g of Gastrodia elata slices on top. Cover the slices with more moistened mulberry bark paper, pressing the edges firmly. Place the tray in an electric heating drying oven for simmering. After simmering, remove the slices, let them cool, and set aside. The characteristic image of the prepared simmered Gastrodia elata slices is shown below. Figure 1 As shown.

[0030] Microscopic identification (×400) was performed on the prepared Gastrodia elata slices from Example 1. The microstructure is shown in the figure below. Figure 2 As shown.

[0031] 1. Moisture content determination The moisture content of roasted Gastrodia elata was determined according to the 2025 edition of the Chinese Pharmacopoeia (General Chapter 0832, Method II, Drying Method). The moisture content (%) of the test sample was calculated based on the weight loss.

[0032] 2. Determination of leachate According to the hot extraction method under General Chapter 2201 of the 2025 edition of the Chinese Pharmacopoeia, dilute ethanol was used as the solvent to determine the extract of roasted Gastrodia elata. 2 g of roasted Gastrodia elata powder (passed through a No. 4 sieve) was weighed into a 250 mL Erlenmeyer flask. Then, 50 mL of dilute ethanol (50%) was transferred into the Erlenmeyer flask, sealed tightly, and weighed. After standing for 1 h, a reflux condenser was connected, and the mixture was heated to boiling and maintained at a gentle boil for 1 h. After cooling, the Erlenmeyer flask was removed, sealed tightly, and weighed. The weight loss was made up with dilute ethanol, the mixture was shaken well, filtered through a drying filter, and 25 mL of the filtrate was measured and placed in an evaporating dish that had been dried to constant weight. After evaporating to dryness in a water bath, the mixture was dried at 105 ℃ for 3 h, then cooled in a drying container for 30 min and weighed. The content of alcohol-soluble extract in the test sample was calculated based on the dried product.

[0033] 3. Chromatographic conditions The determination was performed according to the high-performance liquid chromatography (HPLC) method in the 2025 edition of the Chinese Pharmacopoeia. The chromatographic column was an Ultimate AQ-C18 (250 mm × 4.60 mm, 5 μm); mobile phase A was acetonitrile, and mobile phase B was 0.1% phosphoric acid aqueous solution. Gradient elution was performed according to the gradients in Table 1, with a flow rate of 0.8 mL / min, a column temperature of 30 ℃, and a detection wavelength of 220 nm. Under these conditions, the theoretical plate number of gastrodin was not less than 5000.

[0034] Table 1 Elution gradient

[0035] 4. Preparation of reference solution Gastrodin, p-hydroxybenzyl alcohol, balithenoside A, balithenoside B, balithenoside C, and balithenoside E were weighed as reference standards and added to a mixed solution of acetonitrile and water to prepare a mixed reference solution for later use. The mass ratio of acetonitrile to water was 3:97. Each 1 mL of the mixed reference solution contained 50 μg / mL of gastrodin, 10 μg / mL of p-hydroxybenzyl alcohol, 50 μg / mL of balithenoside A, 50 μg / mL of balithenoside B, 15 μg / mL of balithenoside C, and 50 μg / mL of balithenoside E. Thin-layer chromatography was performed on the prepared roasted Gastrodia elata slices, gastrodin reference standard, and Gastrodia elata reference material prepared in Example 1 at 17 ℃ and 57% humidity. The chromatogram is shown below. Figure 3 As shown, through Figure 3 As can be seen in the figure, the test samples show spots of the same color at the corresponding positions as the reference samples.

[0036] 5. Preparation of test solution Weigh 0.5 g of roasted Gastrodia elata, add 25 mL of 50% methanol, extract by ultrasonication for 30 min, filter, collect the filtrate, filter it through a 0.22 μm organic phase microporous membrane, and set aside for later use.

[0037] 6. Examination of linear relationships The prepared reference solution was injected into the liquid chromatograph at injection volumes of 1 μL, 2 μL, 4 μL, 8 μL, 12 μL, 16 μL, and 20 μL, respectively, and the chromatograms were recorded. Figure 4 As shown in Table 2, linear regression was performed with the injection volume as the x-axis and the peak area as the y-axis. The linear regression equation was calculated, and the results are shown in Table 2.

[0038] Table 2 Linear Regression Equations

[0039] Take the prepared Gastrodia elata test solution from Example 1, inject it under the above chromatographic conditions, and record the chromatogram. Figure 5 As shown. By Figure 5 It is evident that the chromatographic peaks of gastrodin, p-hydroxybenzyl alcohol, balithenoside A, balithenoside B, balithenoside C, and balithenoside E in the test solution showed good resolution, and the retention times of each component were similar to those in the reference solution. Figure 4 The results are consistent, indicating that this method is suitable for the simultaneous determination of multiple phenolic components in stewed Gastrodia elata.

[0040] 7. Single-factor experimental design Single-factor experiments were conducted with simmering time, simmering temperature, paper usage, and water addition as influencing factors. The content of alcohol-soluble extract and gastrodin, p-hydroxybenzyl alcohol, and barisonoside components (barisonoside A (PA), barisonoside B (PB), barisonoside C (PC), and barisonoside E (PE)) were used as evaluation indicators to optimize the simmering method of Gastrodia elata. The factor levels are shown in Table 3.

[0041] Table 3 Factor Levels

[0042] (1) Examination of simmering time The color of the stewed Gastrodia elata slices gradually deepened with prolonged stewing time. The alcohol-soluble extract was highest at 4 h, while the contents of gastrodin (GAS) and p-hydroxybenzyl alcohol (HBA) were highest at 5 h. The contents of the four barison glycosides were highest at 4 h. Moisture content decreased with prolonged stewing time, while gastrodin content increased significantly with prolonged stewing time, and p-hydroxybenzyl alcohol content decreased significantly with prolonged stewing time. The results are shown in Table 4.

[0043] Table 4. Effect of cooking time on the cooking of Gastrodia elata

[0044] (2) Investigation of simmering temperature The color of the stewed Gastrodia elata slices gradually deepened with increasing stewing temperature. The alcohol-soluble extract was highest at 100 ℃, while the contents of gastrodin and p-hydroxybenzyl alcohol were highest at 160 ℃. The contents of the four barisonisides were highest at 100 ℃, as shown in Table 5. Moisture content decreased with increasing stewing temperature, while gastrodin content increased significantly with increasing stewing temperature, and p-hydroxybenzyl alcohol content decreased significantly with increasing stewing temperature. At stewing temperatures of 140 ℃ and 160 ℃, p-hydroxybenzyl alcohol was undetectable.

[0045] Table 5. Effect of cooking temperature on the cooking of Gastrodia elata

[0046] (3) Examination of paper usage The amount of paper used had no significant effect on the color of Gastrodia elata. When the mass of Gastrodia elata powder was 100 g and the amount of paper used was 12 g, the contents of alcohol-soluble extracts, gastrodin and p-hydroxybenzyl alcohol, and the contents of four barison glycosides were all optimal, as shown in Table 6.

[0047] Table 6. Effect of Paper Usage on the Preparation of Gastrodia elata

[0048] (4) Investigation of water addition The amount of water added had no significant effect on the color of Gastrodia elata. The contents of alcohol-soluble extracts and four barisonisides were optimal when the water ratio was 1:2, while the contents of gastrodin and p-hydroxybenzyl alcohol were optimal when the water ratio was 1:3. The results are shown in Table 7.

[0049] Table 7. Effect of water addition on the preparation of Gastrodia elata.

[0050] 8. Response surface methodology Based on the single-factor experiments, simmering time, simmering temperature, and water addition were selected as the factors to be investigated. The level range of each factor was determined. A response surface methodology was designed using the combined score of alcohol-soluble extract yield, gastrodin and p-hydroxybenzyl alcohol content, barisoniside content, and appearance score as the response value. The image of simmered gastrodia elata slices in the response surface methodology is shown below. Figure 6As shown in Table 8, based on the importance of the measured indicators in the quality control of Gastrodia elata slices, the following four groups of results were normalized: alcohol-soluble extract yield (30%), gastrodin and p-hydroxybenzyl alcohol content (30%), barisonoside A, barisonoside B, barisonoside C, and barisonoside E content (20%), and appearance score (20%). The comprehensive score Y = ∑(each indicator score × corresponding weight coefficient) was obtained.

[0051] Table 8 Results of Response Surface Experimental Design

[0052] After regression fitting of each factor, a quadratic multiple response surface regression model was established, with the regression equation being Y = 88.96 + 5.51A - 0.5503B - 0.1503C + 0.1910AB + 0.0838AC + 0.5447BC - 5.40A 2 -0.0647B 2 -2.70C 2 (R) 2 =0.9779). The analysis of variance results show that the fitted model has a p-value < 0.05, indicating significant correlation, while the lack-of-fit result has a p-value > 0.05, indicating no significant difference. This suggests that the model has a good fit and there are no obvious factors indicating lack of fit. The comparison between the response surface residual plot and the measured values ​​is shown in the figure. Figure 7 As shown, through Figure 7 It can be seen that the model's predicted values ​​and the actual measured values ​​have a high degree of agreement, and its optimized Gastrodia elata preparation process can be adopted. The importance of each factor on the overall score of prepared Gastrodia elata is as follows: preparation temperature > preparation time > water volume. The variance analysis results are shown in Table 9.

[0053] Table 9 Analysis of Variance Results

[0054] To further investigate the interaction between simmering temperature, simmering time, and water addition on the overall score of simmered Gastrodia elata, and to determine the optimal level range for each factor, response surface 2D and 3D plots were drawn based on the results, as shown below. Figure 8 As shown, through Figure 8 It can be seen that the more significant the interaction between the two factors, the higher the tilt angle and the greater the color change. Optimization calculations based on the simulation equations yielded the optimal processing parameters for Gastrodia elata: simmering temperature 109.728 ℃, simmering time 202.272 min, water addition 30.38 mL, and an expected comprehensive score Y value of 90.24.

[0055] 9. Three batches of inspections To facilitate actual production needs, the optimal stewing process for Gastrodia elata was adjusted as follows: stewing temperature 110 ℃, stewing time 200 min, water volume 30 mL, and mulberry bark paper 12 g. Three repeated experiments were conducted. The comprehensive scores obtained after three verifications were 91.795, 92.251, and 89.237, respectively, with an average score of 91.094, exceeding the expected score of 90.237. The verification results demonstrate that the optimized stewing process parameters for Gastrodia elata obtained using this method are stable and reliable. The results are shown in Table 10.

[0056] Table 10 Three batches of verification

[0057] In summary, through single-factor experiments and response surface methodology, the optimal processing method for Gastrodia elata wrapped in wet paper was determined to be: 12 g of mulberry bark paper, 30 mL of water, 200 min of simmering time, and 110 ℃ of simmering temperature.

[0058] Example 2 A comparative study on the effects of different excipients on the quality of stewed Gastrodia elata included the following steps: To verify the specific advantages of mulberry bark paper as an auxiliary material for wrapping and simmering Gastrodia elata in wet paper, this invention compares it with kraft paper, Xuan paper, and traditional wheat bran simmering processes. This demonstrates the superiority of the mulberry bark paper simmering process described in this invention in terms of retention of effective components, process stability, and adaptability to modern production. It further proves that the process parameters of this invention are specifically optimized based on the characteristics of Gastrodia elata components, rather than simply applying the paper simmering process or traditional wheat bran simmering process of other medicinal materials.

[0059] 1. Experimental Methods The auxiliary materials include mulberry bark paper, kraft paper, Xuan paper, and wheat bran.

[0060] Experimental procedure: 100g of Gastrodia elata slices were taken per group, for a total of 4 groups. Three samples were prepared in parallel for each group: Group A (mulberry bark paper group): 12g of mulberry bark paper was moistened with 30mL of water and simmered according to the optimal process optimized in Example 1 of this invention (simmering temperature 110℃, simmering time 200min); Group B (kraft paper group): 12g of kraft paper was moistened with 30mL of water and simmered in the same way; Group C (Xuan paper group): 12g of Xuan paper was moistened with 30mL of water and simmered in the same way (it was found during the experiment that the Xuan paper cracked severely after being wetted, and the actual effective amount used for wrapping was less than 12g); Group D (wheat bran group): an appropriate amount of wheat bran was placed in an electric heating herb stir-frying machine, the temperature was controlled at 110±10℃, and Gastrodia elata slices were added and simmered for 200min.

[0061] Similar to Example 1, the moisture content, alcohol-soluble extract, sum of gastrodin and p-hydroxybenzyl alcohol content (M2), and sum of barisonoside E, B, C and A content (M3) of each group of samples were determined, and a comprehensive score was calculated.

[0062] 2. Experimental Results (1) The results of appearance and process feasibility are shown in Table 11.

[0063] Table 11 Comparison of appearance properties and process feasibility of Gastrodia elata prepared on different types of paper

[0064] (2) The results of the determination of the effective ingredient content are shown in Table 12.

[0065] Table 12 Comparison of effective component content of Gastrodia elata prepared with different excipients (x) - ±s, n=3)

[0066] Note: Compared with the mulberry bark paper group, P<0.05, indicating a statistically significant difference; M2 is the sum of the contents of gastrodin and p-hydroxybenzyl alcohol; M3 is the sum of the contents of barley glycosides E, B, C, and A; the comprehensive score calculation method is the same as in Example 1.

[0067] 3. Data Analysis (1) Retention of effective components: There was no significant difference in the overall score between the mulberry bark paper group and the wheat bran group (P>0.05), and both were significantly higher than those of the kraft paper group and the Xuan paper group (P<0.05). This indicates that mulberry bark paper, as an auxiliary material, has a similar effect on the retention of effective components of Gastrodia elata as traditional wheat bran. However, kraft paper, due to its poor air permeability and possible presence of chemical additives, and Xuan paper, due to incomplete wrapping and uneven heating, all resulted in significant loss of effective components.

[0068] (2) Process stability: The overall RSD of the three parallel samples in the mulberry bark paper group was 1.66%, significantly lower than that of the wheat bran group (4.26%), the kraft paper group (4.15%), and the Xuan paper group (5.69%). This result indicates that the optimized mulberry bark paper baking process of this invention exhibits excellent batch-to-batch repeatability and data stability, mainly due to the precise temperature (±1℃) control of the electric heating drying oven. In contrast, the traditional wheat bran baking process relies on manual operation, making it difficult to precisely unify the heat and stirring frequency, resulting in large batch-to-batch fluctuations and hindering stable quality control.

[0069] (3) Adaptability to modern production: The mulberry bark paper roasting process has low equipment requirements (a standard electric heating drying oven is sufficient), and the process parameters (temperature, time, humidity) can be accurately monitored. There is no risk of dust or scorching, and it is easy to scale up the process and achieve clean production. In contrast, the traditional wheat bran roasting process requires special stir-frying equipment and skilled workers, which has problems such as large amounts of smoke and dust and fire hazards. Moreover, when scaling up the process, the parameters need to be re-explored, which makes it difficult to meet the standardization requirements of modern Chinese medicine production.

[0070] 4. Conclusions and Mechanism Analysis (1) Specific advantages of mulberry bark paper: This experiment confirms that mulberry bark paper, as an auxiliary material for the wet-wrapping and simmering of Gastrodia elata, has the following irreplaceable advantages: 1) Material compatibility: Mulberry bark paper is made from long fibers of mulberry bark. It is flexible and absorbent when wet (it can absorb 30 mL of water without breaking), and it is heat-resistant (it does not rot when baked at 110℃ for a long time). It can create a stable and uniform heat and mass transfer microenvironment for the simmering of Gastrodia elata. In contrast, Xuan paper has short fibers and is easy to break when wet; kraft paper is an industrial product containing chemical additives and has poor air permeability, which does not conform to the traditional concept of green and natural processing of Chinese medicine. 2) Process stability: The mulberry bark paper simmering process is perfectly compatible with the electric heating drying oven. The temperature and time can be precisely controlled, so that the RSD between batches is less than 2%, ensuring the high repeatability of the process and the uniformity of product quality. The wheat bran simmering process, on the other hand, is difficult to overcome its inherent defects of relying on manual experience and large batch-to-batch differences. 3) Quality controllability: This invention utilizes response surface methodology, employing multiple active ingredients and extracts as comprehensive evaluation indicators, to specifically optimize process parameters (temperature, time, and water addition) related to the characteristics of mulberry bark paper. The resulting optimal process (110℃, 200min, 30mL) is based on scientific results regarding the thermal stability and hydrolysis kinetics of gastrodin components, effectively solving the technical challenges of unclear processing endpoints and difficulty in quality control in traditional simmering processes.

[0071] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. An optimized method for processing Gastrodia elata wrapped in wet paper, characterized in that, Includes the following steps: (1) Spread the gastrodia elata on a paper moistened with water, and then cover it with another paper moistened with water for simmering. (2) Single-factor experiments were conducted with simmering time, simmering temperature, amount of paper and amount of water as influencing factors. The content of alcohol-soluble extract and gastrodin, p-hydroxybenzyl alcohol and barison glycosides were used as evaluation indicators. The influence of each factor on the quality of the processed product was obtained based on the single-factor experiments. (3) Based on the single-factor experiment, the simmering time, simmering temperature and water addition were selected as the factors to be investigated, the level range of each factor was determined, and the response surface experiment was designed with the comprehensive score reflecting the quality of the processed product as the response value. (4) Regression analysis was performed through the response surface experiment to establish a quadratic multiple regression model between the response value and each investigated factor; (5) Based on the aforementioned quadratic multiple regression model, determine the parameter values ​​of each factor under consideration to achieve the best comprehensive score, and obtain the optimal processing method for Gastrodia elata wrapped in wet paper.

2. The optimized processing method for Gastrodia elata wrapped in wet paper according to claim 1, characterized in that, The simmering time in step (2) is 1-5 h and the simmering temperature is 80-160 ℃.

3. The optimized processing method for Gastrodia elata wrapped in wet paper according to claim 1, characterized in that, The amount of paper used in step (2) is 12 g, and the paper is mulberry bark paper.

4. The optimized processing method for Gastrodia elata wrapped in wet paper according to claim 1, characterized in that, The amount of water added in step (2) is 24-48 mL.

5. The optimized processing method for Gastrodia elata wrapped in wet paper according to claim 1, characterized in that, The barisonoside components mentioned in step (2) are barisonoside A, barisonoside B, barisonoside C and barisonoside E.

6. The optimized processing method for Gastrodia elata wrapped in wet paper according to claim 1, characterized in that, The comprehensive score reflecting the quality of the processed product mentioned in step (3) is used as the response value. Specifically, the comprehensive score of the yield of alcohol-soluble extract, the content of gastrodin and p-hydroxybenzyl alcohol, the content of barison glycosides and the appearance score is used as the response value. The barisonoside components are barisonoside A, barisonoside B, barisonoside C, and barisonoside E.

7. The optimized processing method for Gastrodia elata wrapped in wet paper according to claim 1, characterized in that, The quadratic multiple regression model equation mentioned in step (4) is: Y=88.96+5.51A-0.5503B-0.1503C+0.1910AB+0.0838AC+0.5447BC-5.40A 2 -0.0647B 2 -2.70C 2 ; Where Y is the overall score, A is the simmering temperature, B is the simmering time, and C is the amount of water added.

8. The optimized processing method for Gastrodia elata wrapped in wet paper according to claim 1, characterized in that, The response surface experiment described in step (4) adopts a central composite design and is analyzed using Design Expert 13.0 software.

9. The optimized processing method for Gastrodia elata wrapped in wet paper according to claim 1, characterized in that, The optimal preparation method for the wet paper-wrapped Gastrodia elata in step (5) is as follows: 12 g of paper, 30 mL of water, 110 ℃ simmering temperature, and 200 min simmering time.

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