【作者】 杨昌贵； 张晨； 江维克；

【Author】 YANG Chang-gui;zhang Chen;JIANG Wei-ke;Guiyang University of Chinese Medicine;

【机构】 贵阳中医学院；

【摘要】 目的:比较天麻不同加工品的质量差异,为天麻合理开发利用提供数据支持。方法:采用紫外分光光度法测定总多糖的含量;采用高效液相色谱法测定天麻素、对羟基苯甲醇和氨基酸含量。结果:4种天麻加工品中多糖含量差异较大,保鲜天麻含量最低,即食原味片含量最高。乌天麻保鲜品中天麻素、对羟基苯甲醇含量最低,其他3种加工品含量较高。4种天麻加工品中所测17种氨基酸(包括8种人体必需氨基酸)含量,较高的为谷氨酸和天门冬氨酸,保鲜天麻的总氨基酸含量最低,但对于必需氨基酸而言,保鲜天麻含量反而是最高的。结论:不同天麻加工品所含化学成分含量差异较大,实际应用过程中可根据需要选择合适的加工品,从而提高天麻的综合利用率。更多还原

【Abstract】 Objective:Comparing the quality of different processed products,in order to provide data support for the rational development and utilization of Gastrodia elata.Method:Thetotal polysaccharide was determinated by spectrophotometry;thecontents of gastrodin 、 p-Hydroxybenzyl alcohol and amino acids were tested by HPLC.Result:Thecontents of polysaccharide of 4 Gastrodia elataprocessed productswere quite different,the content of fresh Gastrodia elatawas the lowest,the original flavor ready-to-eat slice content was the highest.The contents of gastrodin and p-Hydroxybenzyl alcohol in fresh Gastrodia elatawere the lowest,other 3 processed products content were higher.The contents of 17 amino acids in 4 Gastrodia elata processed products(Including 8 essential amino acids),the Glu and Asp contents were higher,the content of total amino acids in fresh Gastrodia elata was the lowest,but for those essential amino acid,the content infresh Gastrodia elata was the highest.Conclusion:The results indicate that there are large difference samong different processed products of Gastrodia elata,we have to choose the right processed products in the practical application process,there by improving the comprehensive utilization of Gastrodia elata.更多还原