Gastrodia elata processing method for directionally enhancing gastrodin content based on light-assisted heating and application

Abstract

The invention belongs to the technical field of biological medicine energizing processing, and discloses a gastrodia elata processing method for directionally enhancing gastrodin content based on light-assisted heat and application, and the method comprises the steps of gastrodia elata raw material selection, cleaning, screening, slicing, secondary screening and ultraviolet light-assisted hot air drying. Compared with air-dried gastrodia elata, freeze-dried gastrodia elata and independent hot air drying at 150 DEG C for 3 hours, the gastrodin content in the gastrodia elata processed by adopting the light-assisted hot air drying technology has obvious advantages, and the gastrodin content reaches 20.28 mg / g and is obviously higher than the standard that the total content of gastrodin and p-hydroxybenzyl alcohol in Chinese pharmacopoeia is not less than 2.5 mg / g; and a theoretical basis and a technical support are provided for the economic value and energization of the gastrodia elata.

Description

Technical Field

[0001] The present invention belongs to the technical field of biomedicine empowerment processing, and in particular to a method and application of preparing Gastrodia elata based on light-assisted heat-directed enhancement of gastrodin content. Background Art

[0002] Gastrodia elata is a plant of the genus Gastrodia in the orchid family. It has a history of medicinal use in my country for more than 2,000 years. In 2019, Gastrodia elata was included in the catalog of medicine and food. Gastrodia elata has multiple pharmacological effects, including anticonvulsant, sedative and hypnotic, analgesic, intellectual and anti-aging, blood pressure lowering, blood supply improvement, and neuroprotection. The beneficial effects of Gastrodia elata are mainly due to its rich content of phenolic substances, such as gastrodin, p-hydroxybenzyl alcohol, and balisong glycoside compounds. Among them, gastrodin is defined as a quality control ingredient in the Chinese Pharmacopoeia (2020 edition) and is an important indicator for evaluating the quality of Gastrodia elata.

[0003] Gastrodin belongs to the monobenzyl class of aromatic compounds. It is composed of an aromatic core and a glycosidic bond connected sugar. The chemical structure is shown below (A). As the most effective monomer component in Gastrodia elata, Gastrodin exerts a sedative and hypnotic effect by balancing the release of neurotransmitters, reducing the expression of inflammatory factors, improving the function of the hypothalamus-pituitary-adrenal axis, and increasing the abundance of intestinal microorganisms. The chemical structure of p-hydroxybenzyl alcohol is shown below (B). Compared with Gastrodin, it lacks a glucose group. It is an aglycone formed by the hydrolysis of Gastrodin. By regulating the balance of excitation and inhibition of the cerebral cortex, it not only has a good effect on improving learning and memory dysfunction, but also has a repair and protective effect on nervous system damage. The phenolic glycoside compounds in Gastrodia elata mainly exist in the form of barison glycosides, which are composed of a molecule of citric acid connected to different amounts of Gastrodin. They are classified and named according to the position and number of ester bonds between Gastrodin and citric acid, such as barison glycoside A, B, C, and E. Balisonoside is thermally unstable. During heating, the ester bond is easily broken, resulting in mutual conversion and migration between Balisonoside compounds or between Balisonoside A and gastrodin and p-hydroxybenzyl alcohol. As shown in the hydrolysis process of Balisonoside A (C), under heating conditions, Balisonoside A can be hydrolyzed with acid to obtain gastrodin and Balisonoside B, C and G. Further hydrolysis can obtain gastrodin and Balisonoside E, and further hydrolysis can finally obtain gastrodin and p-hydroxybenzyl alcohol.

[0004]

[0005] Among them, the molecular structures of gastrodin (A), p-hydroxybenzyl alcohol (B), the hydrolysis process of barrisin A (C) and the biosynthetic pathway of gastrodin (D). Note: Glc: glucosyl; GAS: gastrodin; HBA: p-hydroxybenzyl alcohol; UDP-Glc: uridine diphosphate glucose; UDP: uridine diphosphate.

[0006] The Chinese Pharmacopoeia (2020 edition) stipulates that the total amount of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata should not be less than 2.5 mg / g, calculated on the basis of dry product (moisture content should not exceed 15.0%). However, the growth and quality of Gastrodia elata are affected by factors such as climate, soil, topography, temperature and humidity. The content of gastrodin and p-hydroxybenzyl alcohol in fresh Gastrodia elata is relatively low, and some of them even fail to meet the requirements of the Chinese Pharmacopoeia. The content of both will continue to decrease with the extension of storage time. Studies have shown that the processing process after harvesting plays a key role in the retention and improvement of the content of gastrodin and p-hydroxybenzyl alcohol. Traditional sun-dried Gastrodia elata needs to be steamed and then naturally dried for 3-4 days before drying. During the steaming process, the non-covalent interaction between Gastrodia elata starch and polyphenols may be destroyed, affecting its stability and nutritional value during processing and storage; in addition, the boiling process may cause quality loss, and there are problems such as complex operation, long production cycle and low retention rate of active ingredients. In order to increase the content of effective ingredients and production efficiency of Gastrodia elata after processing, the problem that needs to be solved urgently is to adopt a convenient drying method to retain the content of gastrodin in Gastrodia elata while achieving the maximum conversion of p-hydroxybenzyl alcohol and balisong glycoside compounds into gastrodin, so as to further improve the quality and processing efficiency of Gastrodia elata.

[0007] Specifically, the technical problems existing in the prior art are as follows: (1) The content of gastrodin in fresh Gastrodia elata is insufficient, and some of it even fails to meet the requirements of the Chinese Pharmacopoeia. Its content will continue to decrease as the storage time of Gastrodia elata increases, which poses a risk of falling below the drug quality standard. (2) The traditional processing technology is low in level, the processing cycle is long, and quality control is difficult. Some innovative methods are costly and difficult to promote and apply industrially.

[0008] Through searching, the following patent publications related to the patent application of this invention were found:

[0009] 1. Most of the Gastrodia slices currently on the market have different processing complexity and need to be soaked and steamed, which can easily reduce their efficacy and greatly increase their production costs. The Chinese patent publication "A method for drying Gastrodia slices (CN110478438A)" provides a method for preparing Gastrodia slices, including the following steps: 1. Harvest the newly grown Gastrodia of the year, select Gastrodia with uniform shape and moderate size, weighing 180-220 g; 2. First, wash the dirt on the outer skin with warm water, cut off the head and tail of the washed Gastrodia, and then cut the Gastrodia horizontally, and the thickness of the Gastrodia slices is 1.5 mm-3 mm. After slicing, the Gastrodia elata slices are naturally dried for 5-8 hours, and then the dried Gastrodia elata slices are soaked in honey water for 1-2 hours; 3. The Gastrodia elata slices after honey soaking are hung in a drying box, and then the drying box is filled with inert gas, and then a closed cycle drying method is adopted. The drying time is 48-60 hours. The drying is divided into two stages, the first 30 hours as the first drying stage, and the drying temperature in the drying box in the first drying stage is 40℃-60℃. After the first drying for 2 hours, dry ventilation is carried out, and ventilation is carried out every 5 hours thereafter, and then the second drying stage is carried out. The drying temperature in the drying box in the second drying stage is 30℃-40℃, and ventilation is carried out every 8 hours. After drying, the Gastrodia elata slices can be taken out.

[0010] The existing problems are: (1) the process requires natural drying, which may introduce impurities; (2) the preparation method of Gastrodia elata tablets is too complicated and time-consuming, which limits the large-scale processing and production of Gastrodia elata; (3) the addition of honey during the preparation process may have side effects on diabetic patients, patients with liver cirrhosis and people who want to lower their blood sugar, reducing the audience of Gastrodia elata tablets.

[0011] 2. Aiming at the problem that the gastrodin and p-hydroxybenzyl alcohol contents of gastrodia elata processed by traditional processing technology are insufficient and below the risk of drug quality standards, the Chinese patent publication "A microwave hot air drying method for gastrodia elata (CN110638941A)" provides a processing method for gastrodia elata, comprising the following steps: 1. Clean the outer skin of fresh, plump and moderately sized Yunnan Zhaotong gastrodia elata; 2. Steam it in a water bath at a temperature of 80-100°C for 10-15 min; 3. After steaming, dry it naturally for 1-3 h to room temperature, and slice it after cooling, with a thickness of 3-5 mm. After slicing, evenly spread the sliced ​​gastrodia elata on a tray; 4. Put it in a microwave drying oven at a power of 200 W-400 W, a hot air temperature of 40-60°C, a drying time of 15-25 min, and a microwave frequency of 2000-3000 MHz, and vacuum pack it after drying.

[0012] The existing problems are: (1) A significant disadvantage of microwave drying in this method is its inherent uneven heating, which may cause local overheating and burning; (2) This method requires natural drying after steaming. The main problem is that natural drying is greatly affected by external factors, the drying time is not fixed, and the product uniformity is poor.

[0013] By comparison, the present invention is essentially different from the above-mentioned patent disclosures. The method of the present invention is a drying process that uses ultraviolet light combined with hot air drying to precisely control the temperature and time to prepare Gastrodia elata to increase the content of gastrodin. First, by adjusting different drying temperatures and times, the drying parameters that can achieve the highest gastrodin content are determined, and then the characteristics of ultraviolet light with strong penetration and high photochemical activity are combined to further increase the content of gastrodin in Gastrodia elata. As shown in the biosynthetic pathway of gastrodin (D), ultraviolet light induces the selective homolysis of the pyrophosphate bond in UPD-glucose to produce glucosyl free radicals, which then undergo O-glycosylation reaction with p-hydroxybenzyl alcohol, which can promote the conversion of p-hydroxybenzyl alcohol in Gastrodia elata into gastrodin, thereby increasing the content of gastrodin in Gastrodia elata. By precisely controlling the drying temperature and time, and combining it with ultraviolet light curing, the processing flow of the method of the present invention is as follows: Figure 1 As shown, an efficient, safe and economical method is provided for the processing of Gastrodia elata, and also a processing method is provided for the subsequent optimal extraction of gastrodin components in Gastrodia elata, which greatly improves the medicinal value of Gastrodia elata. Summary of the invention

[0014] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a method for processing Gastrodia elata based on light-assisted heat-directed enhancement of gastrodin content and its application.

[0015] The technical solution adopted by the present invention to solve its technical problem is:

[0016] A method for processing Gastrodia elata based on light-assisted heat-directed enhancement of gastrodin content, the method comprising the steps of selecting Gastrodia elata raw materials, washing, screening, slicing, secondary screening, and ultraviolet light-assisted hot air drying.

[0017] Further, the following steps are included:

[0018] (1) Slicing: Slice Gastrodia elata into round slices 3-4.5 mm thick;

[0019] (2) Light-assisted hot air drying: Use ultraviolet light of 750~952 THz and 315~400 nm to continuously assist hot air drying to obtain the finished product;

[0020] Hot air drying conditions: drying at 90-160 ℃ for 1-5 h.

[0021] Furthermore, the specific steps are as follows:

[0022] 1) Fruit selection: Select Gastrodia elata fruits, with a weight of 120 - 140 g per fruit;

[0023] 2) Cleaning: Use running water to clean the soil on the surface of Gastrodia elata;

[0024] 3) Screening: After cleaning, screen out Gastrodia elata fruits with mildew spots or rot found after cleaning;

[0025] 4) Slicing: Horizontally cut Gastrodia elata into slices with a thickness of 3 - 4.5 mm;

[0026] 5) Secondary screening: Conduct secondary screening on the slices, and select thin Gastrodia elata slices without pests and without hollow hearts;

[0027] 6) Photo-assisted hot air drying: Take 15 - 20 g of thin Gastrodia elata slices and place them on a tray, put them into a hot air drying oven, and under the condition of uniform and continuous stimulation of ultraviolet light at 750 - 952 THz and 315 - 400 nm, adjust the hot air drying temperature to dry at 90 - 160 °C for 1 - 5 h. The humidity of the drying environment is not controlled to obtain the finished product.

[0028] 7) Dehumidifying packaging and sterilizing storage.

[0029] Furthermore, the Gastrodia elata fruits are fresh, without rot, pests, mildew spots, with uniform body shape and appropriate size.

[0030] Furthermore, use a slicing machine to horizontally cut Gastrodia elata into slices with a thickness of 3 - 4.5 mm.

[0031] Furthermore, the ultraviolet light is ultraviolet light at 769 THz and 390 nm.

[0032] Furthermore, the hot air drying temperature is 150 °C for 3 h.

[0033] Application of the Gastrodia elata processing method as described above in increasing the content of gastrodin in Gastrodia elata.

[0034] The advantages and positive effects obtained by the present invention are:

[0035] 1. The present invention uses photo-assisted hot air drying technology to conveniently perform ultra-high temperature processing on Gastrodia elata, which can not only greatly increase the content of gastrodin and exert its medicinal value, but also improve the drying efficiency, and at the same time can reduce unnecessary waste of energy.

[0036] 2. The content of gastrodin in the Gastrodia elata processed by the light-assisted hot air drying technology of the present invention has significant advantages compared with those of sun-dried Gastrodia elata, freeze-dried Gastrodia elata, and single hot air drying at 150°C for 3 h. The content of gastrodin reaches 20.28 mg / g, which is significantly higher than the standard of not less than 2.5 mg / g of the total content of gastrodin and p-hydroxybenzyl alcohol in the "Chinese Pharmacopoeia", providing a theoretical basis and technical support for the economic value and empowerment of Gastrodia elata.

[0037] 3. The light-assisted hot air drying technology for Gastrodia elata in the present invention adopts physical and photochemical methods to increase the content of gastrodin in Gastrodia elata in an environmentally friendly and safe manner, and the drying rate is doubled, the quality control is simple, and it is suitable for large-scale production in enterprises.

[0038] 4. The Gastrodia elata prepared by the light-assisted hot air drying technology of the present invention is used as a processing raw material, with low subsequent processing costs and high safety, and the product has high market competitiveness.

[0039] 5. The present invention is a processing technology for Gastrodia elata, an agricultural product with both food and medicine properties. The content of gastrodin, the main medicinal ingredient, is increased by targeted processing of Gastrodia elata. The method uses ultraviolet light-assisted hot air drying technology to reasonably configure parameters such as drying temperature, time, and frequency and wavelength of ultraviolet light, thereby retaining the content of gastrodin in Gastrodia elata while doubling it to the maximum extent.

[0040] 6. The present invention solves the problems of long production cycle and easy incorporation of impurities and bacteria in the traditional sun-drying technology of Gastrodia elata, and solves the problem of improper control of steaming time in the process of first steaming and then low-temperature drying of Gastrodia elata. If the steaming time is insufficient, the gastrodin aglycone in Gastrodia elata cannot be effectively converted into gastrodin, while the activity of β-glycosidase is retained, thereby accelerating the decomposition of gastrodin and reducing the content of gastrodin; excessive steaming will cause serious damage to the cells in the body of Gastrodia elata, and the contents will overflow, resulting in the overflow and loss of some water-soluble components such as gastrodin, thereby reducing the quality of Gastrodia elata.

[0041] The method of the present invention is a convenient, precise and directional processing method for increasing the content of gastrodin in Gastrodia elata, which increases the drying rate of fresh Gastrodia elata and also increases its gastrodin content, thereby improving the quality of the processed Gastrodia elata, shortening the production cycle of traditional Gastrodia elata processing of first solidifying and then drying, and improving production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 The process flow chart of the accurate preparation of Gastrodia elata in the present invention;

[0043] Figure 2 is a standard curve diagram of gastrodin in the present invention;

[0044] Figure 3: is the effect of different drying temperatures on the content of gastrodin in Gastrodia elata in the present invention; wherein different letters a, b, c, d, e represent significant differences determined by Duncan's test (p < 0.05, p represents probability value);

[0045] Figure 4 : is the effect of different drying times on the content of gastrodin in Gastrodia elata in the present invention; wherein different letters a, b, c, d, ab represent significant differences determined by Duncan's test (p < 0.05, p represents probability value);

[0046] Figure 5 Graph showing the effects of traditional processing and light-assisted hot air drying technology on the content of gastrodin in Gastrodia elata in the present invention; wherein different letters a, b, c, d, e represent significant differences determined by Duncan's test (p < 0.05, p represents probability value). DETAILED DESCRIPTION

[0047] The present invention will be further described below in conjunction with the embodiments. The following embodiments are descriptive rather than restrictive, and the protection scope of the present invention cannot be limited by the following embodiments.

[0048] The various experimental operations involved in the specific embodiments are all routine techniques in the art. For parts not specially annotated in this document, ordinary technicians in the art can implement them by referring to various commonly used reference books, scientific and technological literature or related instructions, manuals, etc. before the filing date of this invention.

[0049] A method for processing Gastrodia elata based on light-assisted heat-directed enhancement of gastrodin content, the method comprising the steps of selecting Gastrodia elata raw materials, washing, screening, slicing, secondary screening, and ultraviolet light-assisted hot air drying.

[0050] Preferably, the method comprises the following steps:

[0051] (1) Slicing: Slice Gastrodia elata into round slices 3-4.5 mm thick;

[0052] (2) Light-assisted hot air drying: Use ultraviolet light of 750~952 THz and 315~400 nm to continuously assist hot air drying to obtain the finished product;

[0053] Hot air drying conditions: drying at 90-160 ℃ for 1-5 h.

[0054] Preferably, the specific steps are as follows:

[0055] 1) Fruit selection: Select Gastrodia elata fruits, weighing 120-140 g per fruit;

[0056] 2) Cleaning: Use running water to clean the dirt on the surface of Gastrodia elata;

[0057] 3) Screening: Screen after washing to remove the Gastrodia elata fruits with mold spots or rot after washing;

[0058] 4) Slicing: Cut the Gastrodia elata horizontally into slices 3-4.5 mm thick;

[0059] 5) Secondary screening: Perform secondary screening on the slices to select the slices without insect pests and bran;

[0060] 6) Light-assisted hot air drying: Take 15-20 g of Gastrodia elata slices and put them on a plate, put them in a hot air drying oven, and under the conditions of uniform and continuous stimulation of ultraviolet light at 750~952 THz and 315~400 nm, adjust the hot air drying temperature to 90-160℃ and dry them for 1-5h. The humidity of the drying environment is not controlled to obtain the finished product.

[0061] 7) Dehumidification packaging and sterilization storage.

[0062] Preferably, the Gastrodia elata fruit is fresh, free of rot, insect pests, and mold spots, and is uniform in shape and of moderate size.

[0063] Preferably, the Gastrodia elata is cut transversely into slices 3-4.5 mm thick using a slicer.

[0064] Preferably, the ultraviolet light is 769 THz, 390 nm ultraviolet light.

[0065] Preferably, the hot air drying temperature is 150° C. for 3 h.

[0066] The application of the Gastrodia elata processing method as described above in increasing the content of gastrodin in Gastrodia elata.

[0067] Specifically, the relevant preparation and detection are as follows:

[0068] Example 1

[0069] See also Figure 1 , fresh, free of rot, insect pests, mildew spots, uniform in size, moderately mature Gastrodia elata fruits weighing 120-140 g were selected from Xiaocaoba, Zhaotong, Yunnan, China. The soil on the surface was washed off with running water, and the Gastrodia elata fruits with mildew spots or rot were removed after washing. The selected Gastrodia elata were then cut into 3.9 mm thick round slices and processed as follows:

[0070] Sun-drying: The Gastrodia elata slices (50 g) after the second selection were first steamed in a steamer at 100°C for 20 min, and then placed in a glass petri dish to dry naturally for 4 days, turning them over every other day to detect the change in their moisture content. When the moisture content reached about 10%, the material was collected to obtain sun-dried Gastrodia elata.

[0071] Freeze drying: The Gastrodia elata slices (50 g) after secondary selection were placed in a -80°C refrigerator for 2-4 h, then placed in a vacuum freeze dryer, evacuated to a system absolute pressure of 60-70 Pa, precooled to -60°C, freeze-dried for 18 h, and the moisture content of the Gastrodia elata slices was adjusted to about 10% before discharging to obtain freeze-dried Gastrodia elata.

[0072] Hot air drying: The Gastrodia elata slices (20 g) after secondary selection were placed on a plate and placed in a hot air drying oven. The temperature was adjusted to 90-160°C and dried for 4 h, turning the slices over every 1 h.

[0073] Use a grinder to grind the dried Gastrodia elata into powder, take an appropriate amount of powder to determine the moisture content and record it, take 0.5 g of powder into a 50 mL centrifuge tube, add 25 mL of 50% methanol solution by volume, place it in an ultrasonic instrument at 25°C and a frequency of 40 kHz for 30 min, centrifuge it at 8000 r / min and 4°C for 20 min, take the supernatant, filter it with a 0.22 μm organic filter membrane into a brown injection bottle, and place it in a high performance liquid chromatograph for quantitative analysis.

[0074] The chromatographic grade gastrodin standard was prepared into standard solutions with concentrations of 0.5, 0.25, 0.08, 0.04, 0.02, and 0.01 mg / mL, and the chromatographic peak area was determined. The standard curve was drawn with the standard concentration (mg / mL) as the abscissa and the peak area as the ordinate, and a linear regression calculation was performed: gastrodin standard curve: Y=2×10 7 x+81316,R 2 =0.9998( Figure 2 ).

[0075] The content of gastrodin in Gastrodia elata was determined by high performance liquid chromatography at a detection wavelength of 220 nm. The chromatographic column was kromasil C18 (250 mm × 4.6 mm, 5 μm); the column temperature was 30℃; the injection volume was 20 μL; the phase A was 0.1% formic acid in water, the phase B was 0.1% formic acid in methanol; the flow rate was 1 mL / min. The solvent elution gradient of phase B was: 0-2 min: 5%, 2-4 min: 5-15%, 4-12 min: 15-25%, 25-35 min: 25-35%, 25-28 min: 35-100%, 28-30 min: 100%, 30-30.5 min: 100-5%, 30.5-32 min: 5%.

[0076] When the drying time is 4 h, the changes of gastrodin content in Gastrodia elata after drying at different temperatures are as follows: Figure 3As shown, the content of gastrodin in sun-dried Gastrodia elata is 3.51 mg / g, and the content of gastrodin in freeze-dried Gastrodia elata is 2.76 mg / g, and the content of gastrodin shows a trend of first rising and then falling as the drying temperature increases. When the temperature increases to 150°C, the gastrodin content reaches a maximum of 8.56 mg / g, which is 2.44 times the content of gastrodin in sun-dried Gastrodia elata and 3.10 times the content of gastrodin in freeze-dried Gastrodia elata; as the temperature continues to increase to 160°C, the gastrodin content in Gastrodia elata is reduced to 5.93 mg / g. It can be seen from this that the appropriate increase in drying temperature can convert part of the gastrodin aglycones in Gastrodia elata into gastrodin to increase the content of gastrodin, and the gastrodin content at 150°C and 4 h is compared with other different temperature treatments, and the numerical value has a significant difference. Therefore, Example 2 will explore the influence of the change of the content of gastrodin in Gastrodia elata after different drying times at 150°C.

[0077] Example 2

[0078] See also Figure 1 , fresh, free of rot, insect pests, mildew spots, uniform in size, moderately mature Gastrodia elata fruits weighing 120-140 g were selected from Xiaocaoba, Zhaotong, Yunnan, China. The soil on the surface was washed off with running water, and the Gastrodia elata fruits with mildew spots or rot were removed after washing. The selected Gastrodia elata were then cut into 3.9 mm thick round slices and processed as follows:

[0079] Sun-drying: The Gastrodia elata slices (50 g) after the second selection were first steamed in a steamer at 100°C for 20 min, and then placed in a glass petri dish to dry naturally for 4 days, turning them over every other day to detect the change in their moisture content. When the moisture content reached about 10%, the material was collected to obtain sun-dried Gastrodia elata.

[0080] Freeze drying: The Gastrodia elata slices (50 g) after secondary selection were placed in a -80°C refrigerator for 2-4 h, then placed in a vacuum freeze dryer, evacuated to a system absolute pressure of 60-70 Pa, precooled to -60°C, freeze-dried for 18 h, and the moisture content of the Gastrodia elata slices was adjusted to about 10% before discharging to obtain freeze-dried Gastrodia elata.

[0081] Hot air drying: The Gastrodia elata slices (20 g) after secondary selection were placed on a plate and placed in a hot air drying oven. The temperature was adjusted to 150°C and dried for 1-5 h, turning over every 1 h.

[0082] The sample extraction and gastrodin content determination methods are the same as those in Example 1.

[0083] When the drying temperature is 150℃, the changes of gastrodin content in Gastrodia elata after different drying times are as follows Figure 4As shown, the content of gastrodin in sun-dried Gastrodia elata is 3.51 mg / g, and the content of gastrodin in freeze-dried Gastrodia elata is 2.76 mg / g, and the content of gastrodin shows a trend of first rising and then falling as the drying time is extended. When the drying time is extended to 3 h, the content of gastrodin is up to 10.05 mg / g, which is 2.86 times that of sun-dried Gastrodia elata and 3.64 times that of freeze-dried Gastrodia elata. After that, as the drying time is further extended to 5 h, the content of gastrodin gradually decreases to 7.75 mg / g. It can be seen from this that appropriate drying time is also a key factor in improving the content of gastrodin in Gastrodia elata and the content of gastrodin is the highest at 150 ° C and 3 h. Compared with the gastrodin content after different drying temperatures and time treatments, its numerical value shows significant differences. Therefore, regulating and controlling suitable drying parameters is crucial to improving the content of gastrodin. Example 3 will be based on this optimal drying parameter, assisted by ultraviolet irradiation, and further explore its influence on the content of gastrodin.

[0084] Example 3

[0085] See also Figure 1 , fresh, free of rot, insect pests, mildew spots, uniform in size, moderately mature Gastrodia elata fruits weighing 120-140 g were selected from Xiaocaoba, Zhaotong, Yunnan, China. The soil on the surface was washed off with running water, and the Gastrodia elata fruits with mildew spots or rot were removed after washing. The selected Gastrodia elata were then cut into 3.9 mm thick round slices and processed as follows:

[0086] Sun-drying: The Gastrodia elata slices (50 g) after the second selection were first steamed in a steamer at 100°C for 20 min, and then placed in a glass petri dish to dry naturally for 4 days, turning them over every other day to detect the change in their moisture content. When the moisture content reached about 10%, the material was collected to obtain sun-dried Gastrodia elata.

[0087] Freeze drying: The Gastrodia elata slices (50 g) after secondary selection were placed in a -80°C refrigerator for 2-4 h, then placed in a vacuum freeze dryer, evacuated to a system absolute pressure of 60-70 Pa, precooled to -60°C, freeze-dried for 18 h, and the moisture content of the Gastrodia elata slices was adjusted to about 10% before discharging to obtain freeze-dried Gastrodia elata.

[0088] Steaming: The Gastrodia elata slices (50 g) after secondary selection were placed in a steamer and steamed at 100°C for 20 min to obtain the finished product.

[0089] Steaming combined with hot air drying: The Gastrodia elata slices (50 g) after secondary selection were placed in a steamer and steamed at 100°C for 20 min, then placed on a plate and placed in a hot air drying oven. The temperature was adjusted to 150°C and dried for 3 h to obtain the finished product, and the slices were turned over every 1 h.

[0090] UV-assisted hot air drying: The Gastrodia elata slices (20 g) after secondary selection were placed on a plate and put into a hot air drying oven. Under the condition of uniform and continuous stimulation of ultraviolet light (769 THz, 390 nm), the temperature was adjusted to 150°C for drying for 3 h, and the slices were turned over every 1 h.

[0091] The sample extraction and gastrodin content determination methods are the same as those in Example 1.

[0092] like Figure 5 As shown in the figure, the content of gastrodin in sun-dried, freeze-dried and steamed gastrodia was 3.51 mg / g, 2.76 mg / g and 0.64 mg / g, respectively. At the same time, the content of gastrodin in gastrodia after steaming combined with hot air drying at 150℃ for 3 h (7.52 mg / g) was also determined as a control. The content of gastrodin in gastrodia after ultraviolet light combined with hot air drying at 150℃ for 3 h was 20.28 mg / g, which was 5.78 times, 7.35 times and 2.70 times of the content of gastrodin in sun-dried, freeze-dried, steamed combined with hot air drying at 150℃ for 3 h, respectively. In addition, on the basis of using hot air drying at 150℃ for 3 h alone to increase the content of gastrodin, adding ultraviolet light to assist can increase the content of gastrodin by another 102%, further increasing the content of gastrodin. After processing Gastrodia elata by the method of the present invention, the barisonoside compounds and p-hydroxybenzyl alcohol in Gastrodia elata can be converted into gastrodin, doubling the content of gastrodin, and the content of gastrodin alone is significantly higher than the standard of "Chinese Pharmacopoeia" that the total amount of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata shall not be less than 2.5 mg / g. The use of ultraviolet light assisted hot air drying technology can not only double the content of gastrodin in Gastrodia elata while retaining it, but also shorten the drying time and improve the drying efficiency, so it is very necessary to use this technology to conveniently and accurately process gastrodin in Gastrodia elata.

[0093] It can also be seen that the two steps of ultraviolet light (769 THz, 390 nm) and hot air drying at 150°C for 3 h in the method of the present invention have a synergistic effect and can synergistically increase the content of gastrodin in the prepared Gastrodia elata.

[0094] Although the embodiments of the present invention are disclosed for illustrative purposes, those skilled in the art will appreciate that various substitutions, changes and modifications are possible without departing from the spirit and scope of the present invention and the appended claims. Therefore, the scope of the present invention is not limited to the contents disclosed in the embodiments.

Claims

1. A method for processing Gastrodia elata based on light-assisted heat-directed enhancement of gastrodin content, characterized in that: The method comprises the steps of selecting, cleaning, screening, slicing, secondary screening and ultraviolet light-assisted hot air drying of gastrodia elata raw materials.

2. The method for processing Gastrodia elata according to claim 1, characterized in that: The steps include: (1) Slicing: Slice Gastrodia elata into round slices 3-4.5 mm thick; (2) Light-assisted hot air drying: Use ultraviolet light of 750~952 THz and 315~400 nm to continuously assist hot air drying to obtain the finished product; Hot air drying conditions: drying at 90-160 ℃ for 1-5 h.

3. The method for processing Gastrodia elata according to claim 1, characterized in that: The specific steps are as follows: 1) Fruit selection: Select Gastrodia elata fruits, weighing 120-140 g per fruit; 2) Cleaning: Use running water to clean the dirt on the surface of Gastrodia elata; 3) Screening: Screen after washing to remove the Gastrodia elata fruits with mold spots or rot after washing; 4) Slicing: Cut the Gastrodia elata horizontally into slices 3-4.5 mm thick; 5) Secondary screening: Perform secondary screening on the slices to select the slices without insect pests and bran; 6) Light-assisted hot air drying: Take 15-20 g of Gastrodia elata slices and place them on a plate, put them in a hot air drying oven, and dry them at 90-160°C for 1-5 h under the conditions of uniform and continuous stimulation of ultraviolet light at 750-952 THz and 315-400 nm. The humidity of the drying environment is not controlled to obtain the finished product; 7) Dehumidification packaging and sterilization storage.

4. The method for processing Gastrodia elata according to claim 1, characterized in that: The gastrodia elata fruit is fresh, free of rot, insect pests, and mold spots, and has a uniform shape and a moderate size.

5. The method for processing Gastrodia elata according to claim 1, characterized in that: Use a slicer to cut the Gastrodia elata transversely into slices 3-4.5 mm thick.

6. The method for processing Gastrodia elata according to claim 1, characterized in that: The ultraviolet light is 769 THz and 390 nm ultraviolet light.

7. The method for processing Gastrodia elata according to any one of claims 1 to 6, characterized in that: The hot air drying temperature is 150° C. for 3 h.

8. Use of the Gastrodia elata processing method as described in any one of claims 1 to 7 in increasing the content of gastrodin in Gastrodia elata.

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