不同炮制和加工方法对天麻品质的影响研究进展OA

Gastrodia elata Bl.(GE)is a perennial herbaceous plant belonging to the Orchi-daceae family.Its dried tubers(Gastrodiae Rhizoma)are not only traditional precious Chi-nese medicine but also a medicinal and edible food of the same origin.The results showed that Gastrodiae Rhizoma is rich in various physiologically active components such as polysaccha-rides,phenolic compounds,and organic acids.Gastrodiae Rhizoma has many pharmacological action,including enhancing intelligence,delaying aging,and preventing and treating central nervous system diseases,and thus widely used in the pharmaceutical and food industries.Nowadays,the research mainly focuses on the field such as the pharmacological effects,active ingredients,and resource distribution of GE.However,the influence of different processing methods and traditional Chinese medicine processing techniques on the quality of Gastrodiae Rhizorna is not systematic and in-depth enough,which restricts and affects the scientific utili-zation and processing of Gastrodiae Rhizoma.This review summarized the main substance composition and active ingredients of Gastrodiae Rhizoma,systematically sorted out the effect of traditional Chinese medicine processing techniques on its quality,and proposed the development prospects of biological processing methods such as fermentation and different drying processes.This review could provide a new insight into the integrated process of field processing methods in the producing area and the processing of decoction pieces of Gastrodiae Rhizoma,broaden the application scope of Gastrodiae Rhizoma in the fields of functional foodsand health foods,improve the physiological efficacy of Gastrodiae Rhizorna,and en-hance the quality of products and the degree of consumer acceptance.