Abstract: In order to elucidate the influence of primary processing on main components of Gastrodia elata Bl,HPLC detection method was established to determine contents of phenolic components.Kit method was used to determine the contents of polysaccharide.Analysis of chemical pattern recognition was used to classify samples based on HCA,PLS-DA and GS-SVM.Searching for the different-components to trace the primary processing methods,the results showed that the effects of different primary processing on phenols and polysaccharides were significant compared with the control group.The processes of sweating,steaming and boiling could increase the contents of gastrodin and parishins,while these could decrease the contents of hydroxybenzyl alcohol and P-hydroxybenzaldehyde.The contents of gastrodin were increased by processing with liquor,and other components were decreased.The methods of sweating and boiling could increase the contents of polysaccharide.The polysaccharide was reduced by steaming while changed not significantly by liquor-processing.HCA and PLS-DA were effective for classification of different samples.Gastrodin and polysaccharide could be used as indicators for the identification of different primary processing samples.The discriminant model was established by GS-SVM,and the correct rate of cross validation and prediction were 97.37% and 100% respectively.Therefore,explore the influence of different processing methods on the quality of Gastrodia elata based on its main active components,which is accord with and can reflect the characteristics of TCM.The chemical pattern recognition could be used as an effective method to trace the different primary processing methods of Gastrodia elata.

Key words: Gastrodia elata Bl, primary processing, phenolic components, polysaccharide, chemical pattern recognition