Content Determination of Nine Components in Gastrodiae Rhizoma and Analysis of Different Components Between Wild and Cultivated Species

OBJECTIVE To establish a method for simultaneous determination of nine components in Gastrodiae Rhizoma by HPLC,and to analyze the different components between wild and cultivated Gastrodiae Rhizoma by chemical pattern recognition technology.METHODS Gradient elution was carried out on Phenomenex C₁₈ column using acetonitrile-0.1% formic acid water as mobile phase.The detection wavelength was set at 270 nm and the flow rate was 1.0 mL·min^-1.The contents of gastrodin,p-hydroxybenzyl alcohol,p-hydroxybenzaldehyde,parisin A,parisin B,parisin C,parisin E,protocatechuic acid and vanillic aldehyde in 20 batches of wild and cultivated Gastrodiae Rhizoma were determined.Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used to screen the difference components between wild and cultivated Gastrodiae Rhizoma.RESULTS The linearity of the nine components in the concentration range was good,the correlation coefficient r ≥ 0.999 0.The average recoveries were 97.65%-99.49% and RSD was 1.01%-2.19%.The contents of 9 components in different batches of Gastrodiae Rhizoma were significantly different,among which the contents of gastrodin,p-hydroxybenzyl alcohol,protocatechuic acid,vanillic aldehyde and p-hydroxybenzaldehyde in wild varieties were significantly higher than those in cultivated varieties.PCA model was established to classify wild and cultivated Gastrodiae Rhizoma into two categories.PLS-DA analysis screened out 3 different components that could distinguish wild and cultivated Gastrodiae Rhizoma,namely,p-hydroxybenzaldehyde,protocatechuic acid and vanillic aldehyde.CONCLUSION The established method has good repeatability,specificity,stability and feasibility,and 3 components which can distinguish wild and cultivated Gastrodiae Rhizoma are confirmed,providing basis for quality control of Gastrodiae Rhizoma.