• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.489-495
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• 2023

This study evaluated the effects of heat treatment on gastrodin and gastrodigenin content, and antioxidant activities, in Gastrodia elata Blume. Gastrodin and gastrodigenin content was analyzed post-method validation, and antioxidant activity evaluation, including assessing total polyphenol content, DPPH, and ABTS radical scavenging activities, was done. The validation of the analysis method demonstrated excellent linearity. The limits of quantification of gastrodin and gastrodigenin were 2.89 and 3.47 ㎍/mL, respectively. Moreover, the results of intra- and inter-day precision analysis demonstrated relative standard deviation values, within 5%. The recovery rates for gastrodin and gastrodigenin were 97.22~98.85 and 97.99~99.91%, respectively, indicating good accuracy. Under different heat treatment conditions, gastrodin and gastrodigenin content significantly increased (p<0.05), ranging from 91.15 to 310.27 and 559.66 to 830.02 mg/100 g DW, respectively. Additionally, the total polyphenol content exhibited a significant (p<0.05) increasing trend, ranging from 1,444 to 1,798 mg/100 g DW, as the temperature and time of heat treatment increased. The DPPH and ABTS radical scavenging abilities demonstrated an increasing trend at 120℃ during heat treatment. These research findings are expected to enhance our understanding of the changes in gastrodin and gastrodigenin content, and antioxidant effects in Gastrodia elata Blume during heat treatment.

• Korean Journal of Medicinal Crop Science
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• v.21 no.4
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• pp.282-288
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• 2013

Gastrodia elata Blume is a achlorophyllous orchid plant that has been used in traditional medicine to treat many human illnesses, such as vertigo, hemiplegia, and epilepsy. It contains three major pharmacological substances; gastrodin, ergothioneine, and vanillyl alcohol. Here we investigated the quantitative changes in those functional components by cultivation conditions and harvest times. The content of ergothioneine was different with cultivation areas, while gastrodin accumulated the higher levels than vanillyl alcohol regardless of cultivation areas. The smaller tubers contained the higher concentrations of gastrodin and the lower concentrations of ergothioneine than did the larger tubers. The cultivation under sun shade screen increased the concentrations of both gastrodin and vanillyl alcohol but decreased the levels of ergothioneine. We also determined the contents of functional substances depending on the harvest times. The concentration of gastrodin was higher in October than in April, while the level of ergothioneine was higher in April than in October. Interestingly, the use of sexually propagated seed tubers produced 1.9 times higher levels of gastrodin compared to vegetatively propagated seed tubers. In this study, we found that three major functional substances in G. elata tubers altered depending on various cultivation practices, which might be important to increase the economic values of G. elata tubers.

• Journal of Applied Biological Chemistry
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• v.51 no.2
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• pp.61-65
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• 2008

Three phenolic glycosides, gastrodin (1), parishin (2), and parishin B (3) were isolated from the n-BuOH fraction of Gastrodia elata (Orchidaseae) by medium pressure liquid chromatography. Their chemical structures were identified by the interpretation of their spectral data and direct comparison with literature values. Gastrodin and parishin were isolated as the major constituents in G. elata. Gastrodin may be a suitable index component for quality control of G. elata.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.5056-5062
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• 2011

This study was carried out to decrease intrinsic objectionable odor, bitter and fishy taste and change the biobeneficial components (gastrodin and p-hydroxybenzyl alcohol) of Gastrodia elate Blume. First of all, Gastrodia elata Blume. was dipped in the rice-washed water and rice-bran solution fermented with Lactobacillus brevis and Lactobacillus plantarum. The objectionable odor, bitter and fishy taste were decreased considerably with the treatments. Gastrodia elata Blume. was also dipped in organic acids (10 different varieties). The result showed that the most effective treatment to reduce objectionable odor, bitter and fishy taste of Gastrodia elata Blume. was treated with 1.0% lactic acid. Eleven different kinds of volatile components such as acetaldehyde, formic acid ethyl ester, acetic acid ethyl ester, 4-methylphenol and 3-hydroxy-2-butanone were separated from Gastrodia elata Blume when treated with or without 1.0% lactic acid. 4-Methylphenol, which is an objectionable odor in Gastrodia elata Blume, decreased with the treatment of lactic acid. While the contents of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata Blume. increased by 20% when dipped in 1.0% lactic acid solution for 24 hours and steamed at $98^{\circ}C$ for 4 hours.

• Korean Journal of Pharmacognosy
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• v.48 no.3
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• pp.232-236
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• 2017

Gastrodia elata has been widely used as a traditional medicinal herb. However, in Korean Pharmacopeia, neither a marker constituent nor an analytical procedure for G. elata has been established. In this study, we suggest gastrodin and gastrodigenin as marker constituents of G. elata, and propose an analytical procedure for simultaneous quantification of these constituents by high-performance liquid chromatography-ultraviolet spectroscopy (HPLC-UV). The analytical method was validated for its linearity, precision, accuracy, and specificity. Based on the validated method, gastrodin and gastrodigenin in 14 commercial G. elata samples were quantified.

• The Korea Journal of Herbology
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• v.27 no.6
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• pp.139-145
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• 2012

Objectives : This study aimed to investigate value differences among Gastrodiae Rhizoma samples(GM, GC, G1, G2 and G3) in various characteristics as well as to provide basic guideline for various processes such as steaming and drying of Gastrodiae Rhizoma. Methods : Gastrodiae Rhizoma were steamed and dried at different temperature and times. They were divided into samples (GM; cultivated, steamed and dried in Muju, GC; cultivated and dried in China, G1; steamed and dried at $55^{\circ}C$ for 60 hours, G2; steamed and dried at $55^{\circ}C$ for 120 hours, G3; steamed and dried at $70^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered to analyze gastrodin content, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma had a little bit differences. Phenolic and flavonoid content of samples were increased by increasing drying temperature and times. Gastrodin content had different values by drying method and G3 was the highest in comparison with others. Increasing drying times led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, G3 was selected as the best sample according to its highest hedonic score mean (6.11/7) among all samples for appearance, color, flavor, overall acceptability. Conclusions : The results indicated that G3 sample was effective in views of antioxidant activity, gastrodin content and sensory characteristics. Moreover, Gastrodiae Rhizoma cultivated in Korea were investigated with higher antioxidant activity, gastrodin content and sensory characteristics than those cultivated in China.

• Natural Product Sciences
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• v.8 no.4
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• pp.137-140
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• 2002

From the MeOH extract of the aerial part of Gastrodia elata Blume (GEB) (Family: Orchidaceae), eight compounds have been isolated on repeated column chromatography, and their structures were elucidated as dotriacontanoic acid (1), beta-sitosterol (2), 4-hydroxybenzaldehyde (3), docosanoic acid oxiranylmethyl ester (4), hentriacotanoic acid (5), octadecanoic acid (6), benzoic acid (7) and gastrodin (8) on the basis of their spectral evidences including EI-Mass and 2D-NMR spectrum. All of them were obtained from the aerial part of Gastrodia elata Blume for the first time, in which compound 4 is a novelty to our best knowledge. It is also known that a phenolic glucoside, gastrodin is a major constituent just like Gastrodia rhizome.

• Korean Journal of Medicinal Crop Science
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• v.19 no.5
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• pp.354-361
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• 2011

In order to product dry goods of Gastrodiae Rhizoma with high quality, tubers were treated with various dry methods such as cutting, drying methods and steaming. In cutting than no cutting, they were shown shorter drying hours and lower drying yield. Drying hours in freeze drying was shorter than those of hot air and far-infrared ray. Total polyphenol content was higher in cutting than no cutting. According to steaming, it was increased in freeze drying but decreased rapidly in the other dry methods. Among all treatments, hot air dry treatment with cutting and no steaming had the highest total polyphenol content. Gastrodin and 4-hydroxybenzyl alcohol contents generally were similar or higher in cutting than no cutting. By steaming, gastrodin content in freeze drying was decreased but 4-hydroxybenzyl alcohol content was increased. But hot-air and infrared ray dry, they were shown opposite results. Gastrodin and 4-hydroxybenzyl alcohol contents showed opposite reaction to each other and were shown various response by dry methods.

• Korean Journal of Medicinal Crop Science
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• v.28 no.1
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• pp.29-37
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• 2020

Background: Although Gastrodia elata contains the valuable, bio-active compounds gastrodin and 4-hydroxybenzyl alcohol (4-HBA), it also contain ρ-cresol, which is a major source of an objectionable pig slurry-like odor. Accordingly, this study was performed to determine the deodorization effect of Diaion HP-20 resin on a G. elata extract. Methods and Results: Using Diaion HP-20 with an increasing concentration of ethanol, an extract of G. elata was fractionated into 15 fractions, which were anlayzed to determine their concentrations of active compounds and ρ-cresol. The gastrodin, 4-HBA, total phenolics, and ρ-cresol concentrations of the G. elata extract were 403.13, 408.15, 2,476.09, and 11.77 ㎍/㎖, respectively. Among the different fractions, gastrodin and 4-HBA were detected in fractions 3 to- 6, and 4 to- 10, respectively whereas total phenolics were detected in all samples, with fractions 5 to- 7 being characterized by higher concentrations than were the other fractions. ρ-Cresol was detected in fractions 12 to- 15, at concentrations ranging from 0.39 ㎍/㎖ to 6.05 ㎍/㎖ with the highest concentration detected in fraction 14. The fractions containing ρ-cresol could be selectively separated from the G. elata extract without the loss of major bio-active compounds such as gastrodin and 4-HBA. Conclusions: The results of this study indicate that a deodorizing method using Diaion HP-20 resin can be considered for improving the sensory qualities of G. elata extract without a loss of the major bio-active compounds.

• Archives of Pharmacal Research
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• v.22 no.2
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• pp.219-224
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• 1999

In our search for the anticonvulsant consitutent of Gastrodia elata repeated column chromatographies guided by activity assay led to isolation of an active compound, which was identified as gastrodin on the basis of spectral data. Brain succinic semialdehyde dehydrogenase (SSADH) was inactivated by preincubation with gastrodin in a time-dependent manner and the reaction was monitored by absorption and fluorescene spectroscopic methods. The inactivation followed pseudo-first-order kinetics with the second-rate order constant of $1.2{\times}10^{3} M^{-1} min^{-1}$. The time course of the reaction was significantly affected by the coenzyme NAD^{+}$, which affected complete protection against the loss of the catalytic activity, whereas substrate succinic semialdehyde failed to prevent the inactivation of the enzyme. It is postulated that the gastrodin is able to elevate the neurotransmitter GABA levels in central nervous system by inhibitory action on one of the GABA degradative enzymes, SSADH.