刘玉甜^1，2，闫 妍^1，2，韩丽娟^1，2，田海妍³，李明慧^1，2，李 宁^1，2，4*

（1.康美华大基因技术有限公司，深圳 518128；2.康美药业股份有限公司，揭阳 515300；

3.暨南大学药学院，广州 510632；4.云南中医药大学中药学院，昆明 650500）

摘 要：为了提高天麻煮散饮片的药效成分含量，该文对三种不同工艺制备的天麻煮散饮片的7个有效成分进行了比较研究，以此优化了天麻煮散饮片趁鲜切制工艺。采用UHPLC法建立3种不同制备方法天麻煮散饮片的特征图谱，测定天麻素、对羟基苯甲醇、巴利森苷C、巴利森苷E、对羟基苯甲醛、香草醛6种酚类成分含量，采用紫外可见分光光度法测定多糖含量，探究不同工艺对药效成分的影响，借助层次聚类分析法（HCA）与正交偏最小二乘判别分析法（OPLS-DA），深入对比不同制备手段所得样品间的整体差异性。同时利用斑马鱼模型进行抗炎作用研究。结果表明：通过改良工艺1制备的天麻煮散饮片（T1）中的天麻素、对羟基苯甲醇、巴利森苷C、巴利森苷E、对羟基苯甲醛、香草醛、多糖含量分别比同一批次的传统工艺制备的天麻煮散饮片（T3）高55%、78%、92%、142%、55%、29%和33%，比改良工艺2制备的天麻煮散饮片（T2）高48%、33%、77%、133%、42%、24%和19%。斑马鱼抗炎模型试验中，与空白组相比，模型组中性粒细胞显著向内迁移，与模型组相比，给药组（高、中剂量组）中性粒细胞向内迁移数量显著减少，说明天麻煮散饮片具有较好的抗炎效果，同时改良工艺1制备的天麻煮散饮片抗炎效果优于传统工艺制备的天麻煮散饮片。天麻趁鲜切制成统一粒径后经熟化、烘干一体化工艺完成煮散饮片制备，此工艺简便易行，且天麻煮散饮片的活性成分含量高。质量稳定，适用于天麻煮散饮片的产业化生产。

关键词：天麻；煮散饮片；超高压液相色谱；斑马鱼

中图分类号：R284.1  文献标识码：A  文章编号：1674-506X（2026）01-0113-0009

Comparative Study on the Effective Components in Gastrodia elata Bl. Powder Decoction Pieces Prepared by Three Different Processes

LIU Yutian^1，2，YAN Yan^1，2，HAN Lijuan^1，2，TIAN Haiyan³，LI Minghui^1，2，LI Ning^1，2，4*

（1.KMHD Gene Tech Co.，Ltd.，Shenzhen 518128，China；

2.Kangmei Pharmaceutical Co.，Ltd.，Jieyang 515300，China；

3.College of Pharmacy，Jinan University，Guangzhou 510632，China；

4.College of Traditional Chinese Medicine, Yunnan University of Chinese Medicine, Kunming 650500, China）

Abstract：To increase the content of effective components in Gastrodia elata Bl. powder decoction pieces，this paper conducted a comparative study on 7 effective components of Gastrodia elata Bl. powder decoction pieces prepared by three different processes，thereby optimizing the processing technique of Gastrodia elata Bl. powder decoction pieces by slicing while fresh. Characteristic chromatograms were established for Gastrodia elata Bl. powder decoction pieces using 3 different preparation methods with UHPLC，and the content of 6 phenolic compounds were determined including gastrodin，4-hydroxybenzyl alcohol，parishin C，parishin E，4-hydroxybenzaldehyde，and vanillin. The polysaccharide content was determined using ultraviolet-visible spectrophotometry to explore the effectof different processes on the effective components. To deeply compare the overall differences among samples prepared by different methods，Hierarchical Cluster Analysis （HCA） and Orthogonal Partial Least Squares Discriminant Analysis （OPLS- DA） were employed. Simultaneously，anti- inflammatory effect research was conducted using the zebrafish model. The results showed the contents of gastrodin，4-hydroxybenzyl alcohol，parishin C，parishin E，4-hydroxybenzaldehyde，vanillin，and polysaccharides in the Gastrodia elata Bl. powder decoction pieces （T1）prepared by the improved process 1 were respectively 55%，78%，92%，142%，55%，29%，and 33% higher than those in the Gastrodia elata Bl. powder decoction pieces （T3） prepared by the traditional process from the same batch. They are also respectively 48%，33%，77%，133%，42%，24%，and 19% higher than those in the Gastrodia elata Bl. powder decoction pieces （T2）prepared by the improved process 2. In the zebrafish anti- inflammatory model experiment， compared with the blank group， the neutrophil of the model group significantly migrated inward，and compared with the model group the number of neutrophil of the treatment group （high and medium dose groups）migrating inward was significantly reduced. It demonstrates that the Gastrodia elata Bl. powder decoction pieces possess goodanti-inflammatory effect，in the meantime，those prepared by the improved process 1 exhibit superior anti-inflammatory effect compared to those prepared by the traditional method. Gastrodia elata Bl. is cut into uniform size while fresh，and is then prepared through an integrated gelatinization-drying process to prepare powder decoction pieces. This process is simple and easy to implement，resulting in powder decoction pieces with high active components and stable quality，making it suitable for the industrial production of Gastrodia elata Bl. powder decoction pieces.

Keywords：Gastrodia elata Bl.；powder decoction pieces；UHPLC；zebrafish

doi：10.3969/j.issn.1674-506X.2026.01-016