Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online
Journal website www.isnff-jfb.com

Review

Volume 28, December 2024, pages 31-40

Analysis methods and food application of Gastrodia elata and related products: A review

Figures

Figure 1.
Figure 1. The chemical structure of gastrodin.
Figure 2.
Figure 2. SDS-PAGE analysis of antibacterial protein during successive purification steps. M, protein marker. A, crude extract of G. elata tubers. B, dialyzed proteins (precipitated by ammonium sulfate). C, purified proteins after chromatography on DEAE-52 (ion-exchange). D, purified protein after chromatography on Sephadex G-50 (gel-filtration) (Chen, et al., 2018).

Tables

Table 1. Summary of quantitative methods for gastrodin and other phenolic compounds
 
Sample typeAnalyzesSample preparationInstrumentationMethod validationReference
HPLC-UV: high-performance liquid chromatography with ultraviolet detection, UPLC-UV: ultra-performance liquid chromatography with ultraviolet detection, HPLC-FLD: high-performance liquid chromatography with fluorescence detection, FT-NIR: Fourier transform near-infrared, NIR: near-infrared, HPLC-MS: high-performance liquid chromatography-mass spectrometry, UFLC-MS/MS: ultra-fast liquid chromatography with MS/MS, LC-MS/MS: liquid chromatography with MS/MS, LOD: limit of detection, LOQ: limit of quantification.
G. elataGastrodin, 4-hydroxybenzyl alcohol, 4-hydroxybenzaldehydeSolvent extraction: ethanol-water (75:25, v/v), sonicationHPLC-UVLinearity range: 8.5–890 mg/L (gastrodin), 10–500 mg/L (4-hydroxybenzyl alcohol), 6.4–400 mg/L (4-hydroxybenzaldehyde). LOD: 10 μg/L (gastrodin), 5 μg/L (4-hydroxybenzyl alcohol), 0.5 μg/L (4-hydroxybenzaldehyde). Recovery: 96.6–98.5%(Li et al., 2001)
G. elataGastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzaldehyde, vanillinSolvent extraction: methanol or water, refluxHPLC-UVLinearity range: 13.95–1,116 mg/L (gastrodin), 12.58–1,006 mg/L (4-hydroxybenzyl alcohol), 4.23–338 mg/L (vanillyl alcohol), 0.24–18.8 mg/L (4-hydroxybenzaldehyde), 0.22–17.6 mg/L (vanillin). Recovery: 93.6–103.4%(Liu et al., 2002)
G. elataGastrodin, vanillyl alcoholSolvent extraction: water, pressurized hot water extraction or microwave-assisted extraction or refluxHPLC-UVLinearity range: 0–100 mg/L(Teo et al., 2008)
G. elataGastrodinSolvent extraction: water, refluxHPLC-UVLinearity range: 0.25–10.00 μg. LOD: 0.13 μg(Lee et al., 2015)
G. elataGastrodinSolvent extraction: ethanol-water (70:30) or water, refluxHPLC-UVLinearity range: 10–90 mg/L. LOD: 0.5 mg/L. Recovery: 94.56–105.94%(Chen et al., 2015)
G. elataGastrodin, parishin E, parishin B, parishinSolvent extraction: methanol-water (50:50, v/v), sonicationUPLC-UVLinearity range: 8.89–44.48 mg/L (gastrodin), 6.08–60.80 mg/L (parishin E), 34.50–138.00 mg/L (parishin B), 40.66–203.30 mg/L (parishin). LOD: 0.024 mg/L (gastrodin), 0.143 mg/L (parishin E), 0.104 mg/L (parishin B), 0.359 mg/L (parishin). Recovery: 88.02–105.38%(Chen et al., 2016)
G. elataGastrodin, 4-hydroxybenzyl alcohol, parishin A, parishin B, parishin C, parishin ESolvent extraction: methanol-water (50:50, v/v), sonicationHPLC-FLDLinearity range: 0.05–10 mg/L. LOQ: 0.05 mg/L. Recovery: 92.20–114.98%(Tang et al., 2018)
G. elataGastrodin, 4-hydroxybenzyl alcohol, parishin E, 4-hydroxybenzaldehyde, parishin B, parishin C, parishin ASolvent extraction: methanol-water (60:40, v/v), sonicationHPLC-UVLinearity range: 1.906–6.483 mg/mL (gastrodin), 0.075–1.773 mg/mL (4-hydroxybenzyl alcohol), 2.273–7.052 mg/mL (parishin E), 0.079–2.588 mg/mL (4-hydroxybenzaldehyde), 1.450–5.190 mg/mL (parishin B), 0.286–0.356 mg/mL (parishin C), 0.181–19.301 mg/mL (parishin A). LOD: 0.042 mg/mL (gastrodin), 0.001 mg/mL (4-hydroxybenzyl alcohol), 0.037 mg/mL (parishin E), 0.001 mg/mL (4-hydroxybenzaldehyde), 0.004 mg/mL (parishin B), 0.005 mg/mL (parishin C), 0.020 mg/mL (parishin A). Recovery: 91.80–98.05%(Li et al., 2019)
G. elataGastrodin, 4-hydroxybenzyl alcohol, parishin A, parishin B, parishin C, parishin ESolvent extraction: ethanol-water (41:59, v/v), sonicationHPLC-UVLinearity range: 5.21–166.64 mg/L (gastrodin), 2.15–68.68 mg/L (4-hydroxybenzyl alcohol), 9.75–312.00 mg/L (parishin E), 8.42–269.28 mg/L (parishin B), 5.04–161.36 mg/L (parishin C), 23.83–762.56 mg/L (parishin A). LOD: 2.19 mg/L (gastrodin), 1.38 mg/L (4-hydroxybenzyl alcohol), 0.47 mg/L (parishin E), 3.76 mg/L (parishin B), 2.81 mg/L (parishin C), 3.92 mg/L (parishin A). Recovery: 96.99–101.72%(Hu et al., 2019)
G. elataGastrodin, 4-hydroxybenzyl alcohol, parishin A, parishin B, parishin ESolvent extraction: methanol-water (50:50, v/v), sonicationHPLC-FLDLinearity range: 0.05–10 mg/L(Yu et al., 2020)
G. elata (tuber, stem and flower)Gastrodin, 4-hydroxybenzyl alcohol, 4-hydroxybenzaldehyde, parishin A, parishin B, parishin CSolvent extraction: methanol-water (50:50, v/v), sonicationHPLC-UV/(Shan, et al., 2021)
G. elataGastrodin, 4-hydroxybenzyl alcohol, parishin E, 4-hydroxybenzaldehyde, parishin B, parishin C, parishin A, vanillyl alcohol, catechin, caffeic acid, epicatechin, quercetin, cinnamic acidSolvent extraction: methanol-water-HCl (70:30:1, v/v), sonicationHPLC-UVLinearity range: 135.6–813.8 mg/L (gastrodin), 47.5–380 mg/L (4-hydroxybenzyl alcohol), 26.5–212 mg/L (parishin E), 0.21–5.76 mg/L (4-hydroxybenzaldehyde), 92.5–740 mg/L (parishin B), 61.2–490 mg/L (parishin C), 103.8–830 mg/L (parishin A), 0.6–4.8 mg/L (vanillyl alcohol), 0.7–5.6 mg/L (catechin), 0.7–5.6 mg/L (caffeic acid), 6–48 mg/L (epicatechin), 0.5–4 mg/L (quercetin), 0.6–4.8 mg/L (cinnamic acid). LOD: 0.351 mg/L (gastrodin), 0.205 mg/L (4-hydroxybenzyl alcohol), 0.108 mg/L (parishin E), 0.023 mg/L (4-hydroxybenzaldehyde), 0.051 mg/L (parishin B), 0.308 mg/L (parishin C), 0.451 mg/L (parishin A), 0.158 mg/L (vanillyl alcohol), 0.035 mg/L (catechin), 0.021 mg/L (caffeic acid), 0.068 mg/L (epicatechin), 0.025 mg/L (quercetin), 0.105 mg/L (cinnamic acid)(Wu, et al., 2022)
G. elataGastrodin, 4-hydroxybenzyl alcoholSolvent extraction: ethanol-water (50:50, v/v), sonicationHPLC-UVRecovery: 95.82–98.71%(Wang et al., 2023)
G. elataGastrodinSolvent extraction: ethanol-water (50:50, v/v), sonication. Purification with molecularly imprinted polymersHPLC-UVRecovery: 97.75–103.43%(Zhao et al., 2023)
G. elataGastrodinSolvent extraction: water, reflux. Purification with molecularly imprinted polymersHPLC-UVLinearity range: 0.001–100.00 mg/L; LOD: 0.03 μg/L; LOQ: 0.09 μg/L. Recovery: 90.5–97.6%(Ji et al., 2015)
G. elataGastrodin/FT-NIR/(Wang et al., 2023)
G. elataGastrodin,4-hydroxybenzyl alcohol, parishin A, parishin B/NIRLinearity range: 1.03–4.95 mg/g (gastrodin), 1.78–6.92 mg/L (4-hydroxybenzyl alcohol), 2.62–8.26 mg/L (parishin A), 0.72–4.76 mg/L (parishin B)(Si et al., 2023)
G. elataGastrodin,4-hydroxybenzyl alcohol/NIR/(Li et al., 2024)
PlasmaGastrodin,4-hydroxybenzyl alcoholProtein removal: methanolHPLC-MSLinearity range: 2.00–200.00 mg/L (gastrodin), 0.83–104.00 mg/L (4-hydroxybenzyl alcohol). LOQ: 2.00 mg/L (gastrodin), 0.83 mg/L (4-hydroxybenzyl alcohol). Recovery: 91.1–108.6%(Zhang et al., 2008)
PlasmaGastrodin, parishin, parishin B, parishin C, parishin EProtein removal: 1% formic acid methanolLC-MS/MSLinearity range: 1.32–4,800 μg/L (gastrodin), 18–1,800 μg/L (parishin), 1.46 μg/L (parishin B), 0.97 μg/L (parishin C), 0.067 μg/L (parishin E). LOD: 0.35 μg/L (gastrodin), 0.83 μg/L (parishin), 18–2,000 μg/L (parishin B), 6–500 μg/L (parishin C), 4–400 μg/L (parishin E). Recovery: 95.3–101%(Liu et al., 2017)
PlasmaGastrodinProtein removal: methanolUFLC-MS/MSLinearity range: 50–20,000 μg/L. LOQ: 50 μg/L. Recovery: 94.1–95.2%(Guan et al., 2017)
PlasmaGastrodin, parishin A, parishin B, parishin C, parishin EProtein removal: methanol- acetonitrile (50:50, v/v)LC-MS/MSLinearity range: 10.0–3,000.0 μg/L (gastrodin), 1.37–333.0 μg/L (parishin A/B/C), 1.37–3,000.0 μg/L (parishin E). LOQ: 10.0 μg/L (gastrodin), 1.37 μg/L (parishin A/B/C/E). Recovery: 85.97–120.12%(Dong et al., 2020)
PlasmaGastrodin, 4-hydroxybenzyl alcoholProtein removal: methanolHPLC-UVLinearity range: 0.1–80 mg/L (gastrodin), 0.05–40 mg/L (4-hydroxybenzyl alcohol)(Cheng and Deng, 2021)
UrineGastrodinMagnetic dispersion solid phase extraction: magnetic activated carbon/microporous resin ternary composite materialHPLC-UVLinearity range: 0.03–10 mg/L. LOD: 5.4 mg/L. Recovery: 94.87–106.3%(Chen et al., 2024)
liver and kidneyGastrodinTissue homogenates with normal saline. Protein removal: methanolHPLC-UVLinearity range: 12.5–1,600 mg/L. LOQ: 12.5 mg/L. Recovery: 100.4%(Yang et al., 2011)
LiquorGastrodinDry with nitrogen stream and redissolve with waterHPLC-UVLinearity range: 1–500 mg/L. LOD: 0.74 mg/kg. Recovery: 99.1–104.2%(Lv et al., 2022)
G. elata enzyme drink4-hydroxybenzyl alcohol, 4-hydroxybenzaldehydeCentrifugation (10,000 rpm, 5 min)HPLC-UV/(Zhao et al., 2022)
G. elata buccal tabletsGastrodinSolvent extraction: methanol, sonicationHPLC-UVLinearity range: 0.191–5.73 μg. Recovery: 97.2–98.1%(Yang et al., 2023)
G. elata tabletsGastrodinSolvent extraction: ethanol-water (50:50, v/v), sonicationHPLC-UVLinearity range: 0.1–0.6 μg; LOD: 2.50 ng; LOQ: 4.20 ng. Recovery: 96.39–100.40%(Wang et al., 2019)
G. elata capsulesGastrodin, 4-hydroxybenzyl alcoholSolvent extraction: methanol-water (80:20, v/v), sonicationHPLC-UVLinearity range: 0.3125–6.2500 mg/L (gastrodin), 0.3125–6.2500 mg/L (4-hydroxybenzyl alcohol). Recovery: 99.47–100.40%(Song et al., 2024)
G. elata granulesGastrodin, parishin B, parishin ESolvent extraction: methanol, sonicationHPLC-UVLinearity range: 50.00–600.00 mg/L (gastrodin), 5.00–350.00 mg/L (parishin B), 10.00–319.00 mg/L (parishin E). Recovery: 98.82–106.15%(Du et al., 2024)

 

Table 2. Summary of effects of food processing on the chemical substances in G. elata
 
Food processingChanges of chemical substancesReference
FermentationFlavor composition(Tan, et al., 2024)
Fermentation4-hydroxybenzyl alcohol, 4-hydroxybenzaldehyde and γ-aminobutyric acid (GABA)(Zhao, et al., 2022)
FermentationHigher content of uracil, guanosine, adenosine, 5-hydroxymethylfurfural, and ergosterol. Lower content of genistein and daidzein(Wu et al., 2024)
Solid-state co-fermentationsurface morphology of polysaccharides(Chen, et al., 2024)
High-humidity hot air impingement steamingHydrolysis of polysaccharide and gelatinization of starch granules. Increased gastrodin content and decreased 4-hydroxybenzyl alcohol content(Xie et al., 2021)
Steam and Water BlanchingHydrolysis of polysaccharides and gelatinization of starch granules. Increased gastrodin and crude polysaccharide contents and decreased 4-hydroxybenzyl alcohol content(Xie et al., 2023)