Full
Outline
To establish a method for the simultaneous determination of 6 kinds of main components in Gastrodia elata by ultra performance liquid chromatography (UPLC), and investigate the factors influencing the quality of edible and medicinal Gastrodia elata using multivariate statistical analysis.
The total of 30 batches of Gastrodia elata samples were collected from 11 locations across 3 producing regions (Shaanxi, Hubei and Guizhou) at different harvest times (edible and medicinal). The 6 kinds of components—gastrodin, p-hydroxybenzyl alcohol, parishin E, parishin C, parishin B and parishin were simultaneously determined by UPLC. Comprehensive evaluation was conducted using fingerprint similarity analysis, principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), two-way variance analysis and multiple comparisons.
The fingerprint similarity of the 30 batches of Gastrodia elata samples ranged from 0.945 to 0.998. The PCA extracted 2 principal components with a cumulative variance contribution rate of 79.852%. The OPLS-DA model yielded a Q2 value of–0.0349, indicating highly similar chemical profiles between edible and medicinal Gastrodia elata. The two-way variance analysis revealed that the harvest time effect on PC1 was statistically significant (P=0.048, partial η2=0.153). The marginal estimated average value for edible Gastrodia elata was 0.167, while that for medicinal Gastrodia elata was –0.334, with edible Gastrodia elata scoring significantly higher than medicinal Gastrodia elata in overall quality. The origin effect was highly significant, with Shaanxi samples exhibiting the best quality. Multiple comparisons further confirmed that PC1 scores of Shaanxi samples were significantly higher than those from Hubei and Guizhou (P<0.001).
Edible Gastrodia elata harvestes at the optimal edible stage is significantly superior to medicinal Gastrodia elata in terms of core functional components (gastrodin and barishins), while maintaining a highly consistent chemical profile with its medicinal counterpart. It is recommended to prioritize Gastrodia elata from the edible harvest time and the Shaanxi producing region for functional food development.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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