Abstract:

A HPLC method for determination of the contents of six components in raw Gastrodia elata, such as gastrodin, phydroxybenzyl alcohol, p-hydroxybenz aldehyde, adenosine, parishin A and 4, 4′-dihydroxydibenzyl ether, was presented. The analysis was performed on an Agilent 1120 HPLC system with YMC-PEAK ODS-A column (250 mm × 4.6 mm, 5 μm). The six components were separated in 80 mins with gradient elution using mobile phase composed of 0.1% CH3COOH—H2O (A) and CH3OH (B): 0~5 min, 5% B; 5~65 min, 5%～40% B; 65~80 min, 40%~100% B. The flow rate of carrier gas was set at 1 mL/min, the column temperature was set at 25 ℃, and the injected sample volume was 50 μL. Six ingredients showed a good linear relationship (R≥0.999 2) within the linear range, and the average recovery rates were in the range of 94.20%~99.68%，and the relative standard deviation was less than 1.96. There were differences in the amounts of six ingredients among different varieties of raw Gastrodia elata, for instance, the contents of the six ingredients in Gastrodia elata f. elata were slightly higher than those in Gastrodia elata f. glauca. In the same variety, the content of parishin glycosides was higher while the contents of adenosine and 4, 4-dihydroxydibenzyl ether were lower. The six ingredients such as gastrodin extracted from fresh gastrodin were stable within 8 hours. This method has the advantage of good separating effect and repeatability, rapid and simple, which could provide references for objective and comprehensive researches on the Rhizoma Gastrodiae.

Key words: gastrodin, parishin A, determination of content, Gastrodia elata, p-hydroxybenzyl alcohol