应用 HPL C法对不同来源和加工方法不同的天麻 Gastrodia elata Bl.中L-焦谷氨酸成分进行了定量分析。结果显示 L-焦谷氨酸在天麻中的含量因产地、栽培方法和加工方法的不同而有差异。野生比家种、鲜品比干品的L-焦谷氨酸含量高

Quantitative analysis of L pyroglutamic acid in Gastrodia elata Bl.collected from different origins and prepared through different procedures were carried out by HPLC.The results indicated that the contents of L pyroglutamic acid in different G.elata varied differently as to their habitats, cultivation and preparative processes.As an overall result, it is clear that the concentrations of L pyroglutamic acid in wild and fresh G.elata are higher than that of the cultivated and dried varieties.

贵州省自然科学研究基金