• 한국식품영양학회지
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• 제36권6호
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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.

• 생약학회지
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• 제48권3호
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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.

• 분석과학
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• 제32권6호
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• pp.217-224
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• 2019

In this study, to evaluate the effectiveness and safety of oral therapy using Gastrodiae Rhizoma, a new HPLC-PDA analysis method was developed for the simultaneous quantitation of the three major components: (1) gastrodin, (2) gastrodigenin, and (3) p-hydroxybenzaldehyde, in steam processed and unprocessed tubers of Gastrodia elata Blume. The clear separation of the three components was achieved on a C18 column (250 × 4.6 mm, 5 ㎛) by gradient elution using water (including 0.1 % formic acid) and acetonitrile as the mobile phase. The flow rate was 1.0 mL/min, and the UV detector wavelength was set at 270 nm. The results demonstrate satisfactory linearity, recovery, precision, accuracy, stability, and robustness. The established HPLC-PDA method was applied to quantify three major compounds in 59 samples of G. elata Blume tubers. Finally, the steam processed and unprocessed tubers of G. elata Blume were successfully distinguished by pattern recognition analysis.

• 한국식품과학회지
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• 제48권6호
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• pp.597-603
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• 2016

본 연구는 증숙 횟수에 따른 천마 추출물의 경구 투여가 산화방지 효과를 통한 위 점막 손상 억제에 미치는 효과를 평가하는 실험이다. 증숙 횟수를 달리한 천마 추출물을 준비하여 DPPH, ABTS 라디칼 소거능, total phenol, flavonoid, gastrodin, gastrodigenin 성분 분석 결과, 1회 증숙 천마와 9회 증숙 천마 추출물간의 급성 위염 개선 효능 평가가 가능할 것으로 판단되었다. HCl/ethanol로 유발된 급성 위염 동물 모델에 GE1과 GE9 (100 mg/kg body weight)과 sucralfate (10 mg/kg body weight)를 HCl/ethanol 처리 전 경구 투여하였다. 그리고 이를 정상군과 대조군과 비교 분석하였다. 급성 위염 개선 효능 실험에서 증숙 천마 추출물의 섭취는 HCl/ethanol로 유발된 위 점막 손상 마우스에서 위 조직의 육안적 손상을 감소시켰다. 9회 증숙 천마 추출물의 섭취는 위 점막 손상마우스에서 혈청의 ROS와 조직의 $ONOO^-$를 감소시켰고, 위 조직에서 염증성 매개인자인 $TNF-{\alpha}$ 또한 감소시켰다. 결론적으로 9회 증숙한 천마의 경구투여는 1회 증숙한 천마에 비하여 효과적으로 위 점막 손상을 억제하였다. 따라서 9회 증숙 천마 추출물의 투여가 급성 위염 유발 마우스 모델에서 위점막 손상 억제에 효과가 있다고 사료된다.