Objective: To optimize ultrafine grinding technology of Gastrodiae Rhizoma. Method: Taking flour yield

particle size D50

gastrodin content as indexes

single factor tests were adopted to optimize ultrafine grinding technology by taking grinding equipment

particle size of enter shatter

water content

grinding time

medium filling rate and grinding temperature as factors. Result: Bailey grinder was used

particle size of enter shatter selected coarse powder

water content of enter shatter controlled 5%-7%

grinding time was 10-15 min

medium filling rate was 60%-70%

there is no influence to gastrodin content in Gastrodiae Rhizoma when grinding temperature at 0-15 ℃. Conclusion: This study establish some standardized ultrafine grinding process parameters of Rhizoma Gastrodiae

which can provide a reference for application of this herbs.