Accumulation of Gastrodin, p-Hydroxybenzyl Alcohol, and Parishin in Gastrodia elata During Growth

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Mingzheng Duan, Liuyuan Bao, Li Dong, Haiyan He, Lijun Cheng, Zhilong Shi, Honggao Liu, Shunqiang Yang
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Abstract

Gastrodin (GA), p-hydroxybenzyl alcohol (PHA), and parishin (PAR; parishins A, B, C, and E, i.e., PA, PB, PC, and PE, respectively) are the main active components of the herbal plant Gastrodia elata Blume used for various medicinal purposes. Understanding the accumulation of these components during the growth of G. elata will provide a scientific basis for its harvesting. The present study utilized high-performance liquid chromatography (HPLC) to track the changes in the metabolic content in three tissues [seed stem (SS), connecting stem (ST; tissue from the SS to a new tuber [NB]), and NB] over 6 months (May, June, July, August, September, and December) during the growth of G. elata. This approach showed that the GA content increased gradually in both SS and ST, with the highest content (73.87 μg/g) observed in NB in December. The PHA content decreased initially in SS and then fluctuated in both SS and NB over time. The PAR content gradually decreased in SS (2460.61–576.18 μg/g in May to December), increased (2279.25 μg/g in August) initially in ST before decreasing (602.4 μg/g in June), and progressively increased in NB over time (495.39–2352.11 μg/g in June to December). Further analysis showed that GA was highly enriched in SS in all months, and the accumulated PA in June and July positively influenced the cumulative production of GA after June. The accumulation trend observed in the GA content in each tissue was opposite to that observed for the PAR content, which suggests that PAR-like substances in SS may be an important source of GA in NB. Thus, the present study’s findings provide novel insights into the accumulation of GA and PHA in G. elata during growth.

Abstract Image

天麻素、对羟基苯醇和天麻素在天麻生长过程中的积累
天麻素(GA)、对羟基苯甲醇(PHA)和帕里辛(PAR);教区A, B, C和E,即分别为PA, PB, PC和PE)是草药植物天麻的主要活性成分,用于各种药用目的。了解这些成分在龙葵生长过程中的积累,将为龙葵的采收提供科学依据。本研究利用高效液相色谱法(HPLC)对三种组织[种茎(SS),连接茎(ST);在6个月(5月、6月、7月、8月、9月和12月)的生长过程中,从茎部到新块茎的组织变化[NB]。结果表明,SS和ST中GA含量逐渐升高,NB中GA含量最高,为73.87 μg/g。原醛含量在SS中先下降,然后随着时间的推移在SS和NB中出现波动。PAR含量在SS中逐渐降低(5 - 12月为2460.61-576.18 μg/g),在ST中先升高(8月为2279.25 μg/g)后下降(6月为602.4 μg/g), NB中随时间逐渐升高(6 - 12月为495.39-2352.11 μg/g)。进一步分析表明,6月和7月的累积PA对6月以后GA的累积产量有显著的正向影响。各组织GA含量的积累趋势与PAR含量的积累趋势相反,提示SS中PAR样物质可能是NB中GA的重要来源。因此,本研究的发现为白杨生长过程中GA和PHA的积累提供了新的见解。
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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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