Table 3.
Gastrodin, p-hydroxybenzyl alcohol, and crude polysaccharide content of G. elata.
| Treatment | Central Temperature (°C) | Content of Gastrodin (mg/g Dry Matter) | Content of p-Hydroxybenzyl Alcohol (mg/g Dry Matter) | Crude Polysaccharide (g/100 g Dry Matter) |
|---|---|---|---|---|
| Fresh | 0.48 ± 0.01 d | 3.10 ± 0.16 a | 4.89 ± 0.54 d | |
| Boiling water blanching | 45 | 1.63 ± 0.21 bc | 1.07 ± 0.17 b | 7.49 ± 0.52 ab |
| 60 | 2.11 ± 0.38 b | 0.82 ± 0.17 bc | 8.38 ± 0.46 a | |
| 75 | 3.26 ± 0.03 a | 0.74 ± 0.09 bc | 7.56 ± 0.08 b | |
| 85 | 1.33 ± 0.16 c | 0.53 ± 0.06 c | 6.29 ± 0.21 c | |
| Steaming | 45 | 0.73 ± 0.31 c | 1.18 ± 0.02 b | 8.04 ± 0.02 ab |
| 60 | 1.49 ± 0.17 b | 1.04 ± 0.17 bc | 8.61 ± 0.01 a | |
| 75 | 3.09 ± 0.08 a | 0.69 ± 0.20 cd | 7.53 ± 0.13 b | |
| 85 | 1.22 ± 0.17 b | 0.44 ± 0.08 d | 6.26 ± 0.26 c |
a–d: Different lowercase letters in the same column of the same index indicate significant differences (p < 0.05).