Objective: Parishin is one of the main bioactive ingredients in Gastrodiae Rhizoma with multiple beneficial properties

its structural formula is composed of gastrodin and citric acid

the degradation reaction of parishin is easy to occur in the cooking and heating process.This paper was in order to study on the degradation mechanism of parishin in processing of Gastrodiae Rhizoma by certain techniques and methods. Method: Based on the reaction kinetics

HPLC-DAD-ESI-MSn was employed to investigate the charaters of kinetics and mechanism of degradation of parishin in aqueous solution. Result: Temperature and pH were the main factors affecting the stability of parishin

and the hydrolysis of easter bond in the parishin was the primary degradation pathways

furthermore

a possible primary degradation pathway of parishin based on MS fragmentation characteristics was proposed. Conclusion: The increase in gastrodin content may be derived from the conversion of parishin

it is suggested that the processing conditions should be controlled during the production process of Gastrodiae Rhizoma.