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Determination of the Contents of Gastrodin, 4-Hydroxybenzyl Alcohol and Gastrodia Polysaccharides in Different Processed Products of Gastrodia elata Bl. f. glauca S. Chow

??OBJECTIVE To evaluate the qualities of different processed products of Gastrodia elata Bl. f. glauca S. Chow, such as steamed, wine-processed, ginger-processed and tribulus-processed products, and determine the optimum processing method of Gastrodia elata. METHODS HPLC was employed to determine gastrodin and 4-hydroxybenzyl alcohol, and phenol-sulfuric acid method was used to detect the content of gastrodia polysaccharide. RESULTS Gastrodin and gastrodia polysaccharides had the highest contents(1.901 and 3.246 mg??g^-1, respectively) in the tribulus-processed products; and the highest content of 4-hydroxybenzyl alcohol in ginger-processed Gastrodia elata was 0.80 mg??g^-1; gastrodin in two kinds of wine-processed products was lower than the others, while the content of gastrodia polysaccharide in Gastrodia elata processed by wine-soaking for three days was obviously less than those in the other products. CONCLUSION The traditional tribulus-processed method is better than the modern steaming method. This study can provide scientific basis for the mechanism of traditional processing method of Gastrodia elata.