English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Open

The purpose of this article was to investigate the effects of different processing methods on the content of gastrodin and gastrodigenin in  Gastrodia elata  Blume, so as to obtain the best processing method of  G. elata . The contents of gastrodin and gastrodigenin in the samples were determined by HPLC method in turn. The results showed that the content of gastrodin and gastrodigenin were the highest in the sample obtained by extraction with 50% ethanol after boiling. Therefore, according to the two indexes of gastrodin and gastrodigenin, alcohol extraction after boiling was the best processing method, which could provide the reference for production.

The Content Analysis of Gastrodin and Gastrodigenin Obtained by Different Processing Methods