Effect of Micronization on the Physicochemical Properties and in vivo Absorption of Gastrodia elata Bl. Powder
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Abstract:
The purpose of this study was to investigate the effect of micronization on the physicochemical properties of Gastrodia elata Bl. powder and its absorption in rats. Physicochemical properties such as particle size, distribution, microstructure, angle of repose and slide, swelling capacity, bulk density, solubility, and components, were compared between powdered samples of fine and micronized Gastrodia elata Bl. The absolute bioavailability of gastrodin, the active component of Gastrodia elata Bl., was also determined. Results showed that micronization effectively reduced the average particle size from 121.50 to 34.09 μm, narrowed the range of particle size distribution, and resulted in a more uniform particle size. Compared to fine powder, micronized powder showed varying degrees of improvement in swelling capacity, bulk density, and solubility; however, the fluidity decreased. Infrared spectroscopy showed that the active components of Gastrodia elata Bl. powder were not affected by micronization. The absolute bioavailability of gastrodin in fine and micronized powders was 34.18% and 45.49%, respectively. The results showed that the micronization-induced improvement in physiochemical properties of Gastrodia elata Bl. powder could improve dissolution of nutrients and the subsequent absorption of the active component, gastrodin. Thus, this study provides a theoretical basis for the application of micronization in the production of Gastrodia elata Bl. powder.
