| 内容提要: |
In this work, the optimal processing technology of Gastrodia elata Bl and the optimal homogenization technology of its standard pieces were investigated. At first, the factors that affect the processing and homogenization technology were analyzed, orthogonal tests were designed on this basis. The total content of gastrodin and p-hydroxybenzyl alcohol and the content of polysaccharide, the total content of gastrodin and p-hydroxybenzyl alcohol and flour yield were as indexes to optimize the processing technology and homogenization technology, respectively. The resultsshowed that theoptimized conditions of moistened pieces were soaking in water for 54 h, moistening for 22 h, slicing and drying at 60 °C. Theoptimized conditions of steamed pieces were soaking in water for 3 h, steaming for 3 hours, slicing and drying at 40 °C. in addition, the optimal homogenization technology was selected as follows: 3/4 volume of the pulverizer, running 15 s for 3 times. Moreover, the optimized technologies had been proved stable, reasonable and feasible through verification tests. In conclusion, it provided a certain reference for the research of the standardization of Gastrodia elata Bl pieces. |