title: [Exploring the best dried processing condition of fresh Gastrodia elata].
abstract: OBJECTIVE
  To study the processing conditions that influenced the contents of gastrodine in dried processing of fresh Gastrodia elata.
  
  
  METHODS
  The optimized processing condition were established by using single-factor and orthogonal experimental design, which was guided by the contents of gastrodine. Fresh Gastrodia elata were harvested in the day, cleaned sediment, cooked in atmospheric pressure for 25 min, cut into 0.5 - 1.0 cm thick slices and dried in 105 degrees C. The gastrodine content was measured by HPLC.
  
  
  RESULTS
  The gastrodine content was 0.532%, which was higher than that of traditional processing method.
  
  
  CONCLUSIONS
  Dried processing condition can influence the content of gastrodine in Gastrodia elata significantly.
authors.forename: Ding-Qiao
authors.initials: DQ
authors.lastname: Xu
authors.forename: Jian-Jun
authors.initials: JJ
authors.lastname: Zhou
mesh_terms: D000704:Analysis of Variance; D001592:Benzyl Alcohols / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003890:Desiccation / Q000379:methods*; D004356:Drug Storage / Q000379:methods; D031668:Gastrodia / Q000737:chemistry*; D005960:Glucosides / Q000032:analysis*; D006358:Hot Temperature; D035281:Plant Tubers / Q000737:chemistry; D011786:Quality Control; D013678:Technology, Pharmaceutical / Q000379:methods*; D013997:Time Factors
chemical_list: D001592:Benzyl Alcohols; D005960:Glucosides; C045345:gastrodin