Processing method of radix astragali stir-fried with honey and bran

Abstract

The invention discloses a processing method of radix astragali stir-fried with honey and bran. The method comprises the following steps: refining honey, preparing wheat bran, preparing honey and bran and preparing radix astragali stir-fried with honey and bran. Through the optimized processing technology designed by the invention, the quality of radix astragali processed products is remarkably improved, and chemical components contained in the radix astragali processed products are reserved to the maximum extent, so that the safety, effectiveness and controllability of clinical medication of the radix astragali processed products are ensured. According to the radix astragali fried with honey and bran, the beany flavor is obviously weakened, so that the taste is improved, and the total content of the symbolic component astragaloside of the radix astragali and the five flavonoid components calycosin-7-glucoside, the mediodarin, the formononin, the formononetin and the calycosin-7-glucoside of the radix astragali is increased compared with that of the radix astragali. The invention revives the processing technology of honey-bran-fried astragalus membranaceus which is endangered to be lost, protects and excavates the special processing method of genuine medicinal materials in Gansu province, and can ensure that the special traditional Chinese medicine processing variety of honey-bran-fried astragalus membranaceus can be propagated in generations.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicine processing, and particularly relates to a processing method for stir-fried astragalus with honey bran. Background Art

[0002] Astragalus mongolica Astragalimembranaceus (Fisch.)Bge.var.mongholicus (Bge.)Hsiao or Astragalus membranaceus Astragalimembranaceus The dried root of (Fisch.) Bge. has the effects of replenishing qi and raising yang, strengthening the exterior and stopping sweating, promoting diuresis and reducing swelling, promoting body fluid and nourishing blood, etc. It is a traditional tonic Chinese medicine. The processed product included in the "Chinese Pharmacopoeia" 2020 edition under the Astragalus is honey-fried Astragalus. Various processing methods of Astragalus are recorded in the herbal classics of all dynasties, such as salt-processed, rice-fried, wine-processed, and milk-processed Astragalus. Honey bran-fried Astragalus is a Astragalus processed with honey and wheat bran. It is included in the 2018 edition of the "Shanghai Traditional Chinese Medicine Preparation Specifications", which only includes water content, ash content, thin layer identification, etc., and the specific process of honey bran-fried Astragalus is not specified.

[0003] The method of frying honey and bran was first formed in the Eastern Jin Dynasty. The auxiliary materials used to prepare the medicine are refined honey and wheat bran. Honey is sweet and soothing to benefit the spleen, while wheat bran strengthens the spleen and harmonizes the middle. After preparation, the medicine's effects of regulating qi and strengthening the spleen are enhanced, and its dryness is alleviated. It has gradually developed into a characteristic preparation method of the ancient southern medicine gang. Summary of the invention

[0004] The purpose of the invention is to provide a processing method for stir-fried astragalus with honey bran, which revives the processing technology of stir-fried astragalus with honey bran, provides data support for the processing technology of astragalus, and also provides ideas for improving the taste of astragalus in dual-use as medicine and food.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is: A method for preparing and processing honey bran fried astragalus, comprising the following steps: S1. Refining honey: put honey in a pot, heat it to boiling, then use a low heat to keep it slightly boiling, remove the foam and floating wax or impurities, continue to heat to 116℃-118℃, when the pot is full of light yellow shiny fish-eye bubbles, and when it is sticky when twisted by hand and no white threads appear between two fingers, quickly remove from the pot to get the cooked honey; S2, preparing wheat bran: passing the wheat bran through a 5-mesh iron sieve to remove the upper layer of lumps; passing the wheat bran through a 10-mesh iron sieve to remove the lower layer of powder and starch, and selecting the middle layer to obtain bran; S3, preparing honey bran: dilute the cooked honey obtained in S1 with boiling water to obtain honey water, mix the bran obtained in S2 with the honey water, rub them, dry them until they are not sticky, sieve them, and let them cool to obtain honey-roasted bran; S4. Preparation of honey bran astragalus: sprinkle the honey-roasted bran prepared in S3 into a hot pot, add the astragalus slices when it smokes, the ratio of the astragalus slices to the honey-roasted bran is 100:20-40, stir-fry at 200-260°C for 8-12 min, take out after frying, sieve out the bran, and let cool to obtain the honey bran-roasted astragalus.

[0006] In order to further realize the present invention, the water content of the ripe honey in S1 is controlled at 14%-16%.

[0007] In order to further realize the present invention, the cooked honey in S3 is diluted with boiled water, and the ratio of cooked honey to boiled water is 3:1.

[0008] Compared with the prior art, the present invention has the following beneficial effects: By optimizing the processing technology designed in the present invention, such as adjusting the amount of auxiliary materials, frying temperature and frying time, the quality of the processed Astragalus root product can be significantly improved, and the chemical components contained therein can be retained to the maximum extent, thereby ensuring the safety, effectiveness and controllability of its clinical use.

[0009] The honey bran fried astragalus obtained by the present invention not only has significantly reduced beany smell and improved taste, but also the total content of astragaloside IV, a characteristic ingredient of astragalus, and five flavonoid components, namely, calycosin, meditartin, formononetin, formononetin and calycosin, are all increased compared with astragalus.

[0010] The present invention revives the processing technology of stir-fried astragalus with honey bran that was on the verge of being lost, protects and explores the characteristic processing method of authentic medicinal materials in Gansu Province, and can ensure that this characteristic Chinese medicine processing variety of stir-fried astragalus with honey bran can be passed down from generation to generation.

[0011] The present invention establishes a fingerprint through an HPLC method, performs qualitative and quantitative analysis on the chemical components of the astragalus before and after being fried with honey bran, finds that the chemical components of the astragalus before and after being fried with honey bran are significantly changed, and are greatly different from the raw product, and screens out unknown component peaks 2, 4, 13, and 15 and known components 5-HMF, calycosin, formononetin, formononetin, and calycosin as differential markers; the chemical components corresponding to the screened unknown component peaks 2, 4, 13, and 15 need to be identified by comparison with reference substances, liquid chromatography-mass spectrometry, and the like in a later stage, and the changes in the chemical components of saponins also need to be further studied in the future. In summary, the present invention studies the differences before and after stir-fried astragalus with honey bran based on fingerprint and chemical pattern recognition, and screens out the differential markers between astragalus and stir-fried astragalus with honey bran. At the same time, quantitative analysis is performed on the 6 chemical components before and after processing, and the changes in the chemical components of astragalus before and after stir-fried with honey bran are preliminarily explored, which provides a basis for the research on the processing mechanism and medicinal material basis of stir-fried astragalus with honey bran, and provides a reference for further improving the quality standard of stir-fried astragalus with honey bran, thereby laying a foundation for its clinical application and in-depth development and utilization.

[0012] In the research on the processing technology of honey bran fried astragalus, the present invention fully considers the main medicinal ingredients of astragalus, astragaloside IV and flavonoid components, combines the appearance, gas, taste and other sensory indicators in the evaluation of traditional processed products, and includes the removal and reduction of beany smell as one of the sensory scoring standards, among which astragaloside IV, the characteristic ingredient of astragalus, accounts for 30% in the comprehensive score, the total content of 5 flavonoid components accounts for 30%, and the sensory score accounts for 40%. The experiment shows that the content of medicinal ingredients of honey bran fried astragalus varies with its processing technology, which also has a significant impact on its sensory score. The beany smell of the processed product is more or less weakened. After calculating the comprehensive score, it is finally determined that the processing technology of honey bran fried astragalus is 28g of honey bran, frying temperature 219℃, and frying time 10min. The verification experiment proves that the process parameters of the present invention are accurate and feasible, which can provide a reference for the batch production process of honey bran fried astragalus, and provide a new idea for the removal method of beany smell of astragalus. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 The fingerprint of Astragalus in Experimental Example 1 of the present invention; Figure 2 The fingerprint of the honey bran fried astragalus in Experimental Example 1 of the present invention; Figure 3 HPLC graphs of the Astragalus slice samples, honey bran fried Astragalus slice samples and mixed reference substances in Test Example 1 of the present invention, wherein A is the Astragalus slice sample, B is the honey bran fried Astragalus slice sample, C is the mixed reference substance, wherein 3-5 are HMF, 7 are calycosin, 10 are formononetin, 11 are meditartin, 12 are calycosin, and 16 are formononetin; Figure 4 This is a bar graph showing the difference in content between the samples of Astragalus and Astragalus fried with honey bran in Test Example 1 of the present invention; Figure 5 The cluster heat map of the samples of Astragalus and Astragalus fried with honey bran in Experimental Example 1 of the present invention; Figure 6 The PCA score graph of the samples of Astragalus and Astragalus fried with honey bran in Experimental Example 1 of the present invention; Figure 7 OPLS-DA score graph of the samples of Astragalus and Astragalus fried with honey bran in Experimental Example 1 of the present invention; Figure 8 It is a 200-response ranking test of the OPLS-DA model in Experimental Example 1 of the present invention; Figure 9 VIP graph of OPLS-DA of Astragalus and Astragalus fried with honey bran in Experimental Example 1 of the present invention; Figure 10 The effect of the amount of honey bran on the comprehensive score in Test Example 2 of the present invention; Figure 11 The influence of the frying temperature on the comprehensive score in Test Example 2 of the present invention; Figure 12 For the influence of frying time on the comprehensive score in Test Example 2 of the present invention; Figure 13 It is the response surface analysis diagram of the amount of honey-fried bran, frying temperature and frying time in Test Example 2 of the present invention. Detailed implementation manners

[0014] The present invention will be further described below in conjunction with the detailed implementation manners.

[0015] 1. A processing method for honey-fried Astragalus membranaceus, which is characterized by including the following steps: S1. Refining honey: Place the honey in a pot, heat it to boiling, then change to a slow fire, keep it slightly boiling, remove the foam and floating wax or impurities, continue to heat to 116°C - 118°C, when light yellow shiny fish-eye bubbles appear all over the pot, and when it has stickiness when pinched by hand and there is no long white silk between the two fingers, quickly take it out of the pot to obtain cooked honey, and the water content of the cooked honey is controlled at 14% - 16%; S2. Preparing wheat bran: Pass the wheat bran through a 5-mesh iron sieve to sieve out the upper lumps; then pass it through a 10-mesh iron sieve to sieve out the lower powder and starch, and select the middle layer to obtain bran; S3. Preparing honey-fried bran: Dilute the cooked honey obtained in S1 with boiling water to obtain honey water, and the ratio of cooked honey to boiling water is 3:1. Mix the bran obtained in S2 with the honey water evenly, rub it loose, dry it until it is not sticky to the touch, sieve it, and let it cool to obtain honey-fried bran; S4. Preparing honey-fried Astragalus membranaceus: Sprinkle the honey-fried bran prepared in S3 into a hot pot, add the Astragalus membranaceus slices when it starts to smoke, and the ratio of Astragalus membranaceus slices to honey-fried bran is 100:20 - 40, stir-fry at 200 - 260°C for 8 - 12 min, take it out after frying, sieve out the bran, and let it cool to obtain honey-fried Astragalus membranaceus.

[0016] Examples: Example 1: Take 100 g of pure Astragalus membranaceus medicinal materials, sprinkle 30 g of honey-fried bran into a hot pot, add the Astragalus membranaceus slices when it starts to smoke, stir-fry at 220°C for 10 min until the surface is dark yellow, take it out, sieve out the bran, and it is M1.

[0017] Example 2: Take 100 g of pure Astragalus membranaceus medicinal materials, sprinkle 30 g of honey-fried bran into a hot pot, add the Astragalus membranaceus slices when it starts to smoke, stir-fry at 220°C for 10 min until the surface is dark yellow, take it out, sieve out the bran, and it is M2.

[0018] Example 3: Take 100 g of pure Astragalus membranaceus medicinal materials, sprinkle 30 g of honey-fried bran into a hot pot, add the Astragalus membranaceus slices when it starts to smoke, stir-fry at 250°C for 12 min until the surface is dark yellow, take it out, sieve out the bran, and it is M3.

[0019] Example 4: Take 100 g of clean Astragalus membranaceus, sprinkle 30 g of honey-roasted bran into a hot pot, add Astragalus membranaceus slices when smoking, stir-fry at 200°C for 12 min until the surface turns dark yellow, take out, sieve out the bran, and obtain M4.

[0020] Example 5: Take 100 g of clean Astragalus membranaceus, sprinkle 40 g of honey-roasted bran into a hot pot, add Astragalus membranaceus slices when smoking, stir-fry at 220°C for 12 min until the surface turns dark yellow, take out, sieve out the bran, which is M5, and detect its effective ingredients.

[0021] Example 6: Take 100 g of clean Astragalus membranaceus, sprinkle 20 g of honey-roasted bran into a hot pot, add Astragalus membranaceus slices when smoking, stir-fry at 240°C for 10 min until the surface turns dark yellow, take out, sieve out the bran, and obtain M6.

[0022] Example 7: Take 100 g of clean Astragalus membranaceus, sprinkle 30 g of honey-roasted bran into a hot pot, add Astragalus membranaceus slices when smoking, stir-fry at 260°C for 10 min until the surface turns dark yellow, take out, sieve out the bran, and obtain M7.

[0023] Example 8: Take 100 g of clean Astragalus membranaceus, sprinkle 30 g of honey-roasted bran into a hot pot, add Astragalus membranaceus slices when smoking, stir-fry at 240°C for 8 min until the surface turns dark yellow, take out, sieve out the bran, and obtain M8.

[0024] Example 9: Take 100 g of clean Astragalus membranaceus, sprinkle 40 g of honey-roasted bran into a hot pot, add Astragalus membranaceus slices when smoking, stir-fry at 220°C for 8 min until the surface turns dark yellow, take out, sieve out the bran, and obtain M9.

[0025] Example 10: Take 100 g of clean Astragalus membranaceus, sprinkle 30 g of honey-roasted bran into a hot pot, add Astragalus membranaceus slices when smoking, stir-fry at 200°C for 8 min until the surface turns dark yellow, take out, sieve out the bran, and obtain M10.

[0026] Example 11: Take 100 g of clean Astragalus membranaceus, sprinkle 20 g of honey-roasted bran into a hot pot, add Astragalus membranaceus slices when smoking, stir-fry at 200°C for 10 min until the surface turns dark yellow, take out, sieve out the bran, and obtain M11.

[0027] Example 12: Take 100 g of clean Astragalus membranaceus, sprinkle 20 g of honey-roasted bran into a hot pot, add Astragalus membranaceus slices when smoking, stir-fry at 220°C for 8 min until the surface turns dark yellow, take out, sieve out the bran, and obtain M12.

[0028] Example 13: Take 100 g of purified Astragali Radix. Sprinkle 40 g of honey-fried wheat bran into a hot pan. When it starts to smoke, add the Astragali Radix slices and stir-fry at 200 °C for 10 min until the surface turns dark yellow. Take out and sift off the wheat bran to obtain M13.

[0029] Example 14: Take 100 g of purified Astragali Radix. Sprinkle 40 g of honey-fried wheat bran into a hot pan. When it starts to smoke, add the Astragali Radix slices and stir-fry at 240 °C for 10 min until the surface turns dark yellow. Take out and sift off the wheat bran to obtain M14.

[0030] Example 15: Take 100 g of purified Astragali Radix. Sprinkle 20 g of honey-fried wheat bran into a hot pan. When it starts to smoke, add the Astragali Radix slices and stir-fry at 220 °C for 12 min until the surface turns dark yellow. Take out and sift off the wheat bran to obtain M15.

[0031] Test Example 1: Analysis of differential markers before and after honey-fried Astragali Radix with wheat bran I. Instruments and materials 1. Instruments LC-20AD type HPLC instrument equipped with DGU-20A type on-line degassing system, SIL-20A type automatic injection system, CTO-20A type column oven, SPD-M20A type diode array detector (Shimadzu Corporation, Japan); YP20002 electronic balance (Shanghai Hengji Scientific Instruments Co., Ltd.); CPA225D type one in a hundred thousandth analytical balance (Sartorius Scientific Instruments (Beijing) Co., Ltd.); KQ-500VDE type dual-frequency numerical control ultrasonic cleaner (Kunshan Ultrasonic Instruments Co., Ltd.).

[0032] 2. Reagents 5-Hydroxymethylfurfural (batch number 170310), calycosin-7-O-β-D-glucoside (batch number B20847), ononin (batch number B20214), medicarpin (B28219), calycosin (B20846), formononetin (B20836), all purchased from Shanghai Yuanye Bio-Technology Co., Ltd.; methanol, analytical pure (batch number 2022112, Tianjin Beichen Fangzheng Reagent Factory); phosphoric acid (batch number 20160308, Tianjin Ketong Chemical Reagent Co., Ltd.); methanol is chromatographically pure (batch number S62209ME02H); water is Wahaha purified water.

[0033] 3. Medicinal materials 15 batches of Astragali Radix slices were identified by Chief Pharmacist Yang Xicang of Gansu University of Chinese Medicine Affiliated Hospital as the dried roots of Astragalus membranaceus (Fisch.) Bge. var. mongholicus (Bge.) Hsiao of the Leguminosae family. Astragali membranaceus (Fisch.)Bge.var.mongholicus (Bge.)Hsiao

[0034] The 15 batches of laboratory-prepared stir-fried Astragali Radix with honey and bran were prepared by weighing wheat bran, refined honey, and hot water in a ratio of 10:2:1. After melting the refined honey with hot water and mixing it evenly with the wheat bran, the honey-fried wheat bran was scattered into a hot wok. When it started to smoke, the Astragali Radix slices were added and stir-fried over low heat until the surface turned dark yellow. Then, it was taken out and the wheat bran was sieved off to obtain the product, denoted as M1 - M15. The sample source information is shown in Table 1.

[0035] II. Methods and Results 1. Establishment of Fingerprint 1.1 Chromatographic Conditions Robusta C 18 Chromatographic column (46 mm × 250 mm, 5 μm), mobile phase acetonitrile (A) - 0.05% phosphoric acid aqueous solution (B) gradient elution: 0 - 20 min, 2% - 20% A; 20 - 60 min, 20% - 40% A; 60 - 70 min, 40% - 70% A, detection wavelength 280 nm, column temperature 30 °C, flow rate 1 mL·min -1 , injection volume 10 μL.

[0036] 1.2 Preparation of Reference Substance Solution Appropriately weigh an appropriate amount of reference substances of 5 - HMF, calycosin - 7 - O - glucoside, ononin, medicarpin, calycosin, and formononetin, accurately weigh them, and dissolve them in methanol to prepare a mixed reference substance solution with mass concentrations of 1.52, 23.03, 15.00, 10.30, 15.76, and 12.88 μg·mL -1 respectively, and that's it.

[0037] 1.3 Preparation of Test Solution Take about 1 g of the powder of this product (sieved through No. 4 sieve), accurately weigh it, place it in a stoppered conical flask, accurately add 10 mL of methanol, weigh it, ultrasonically treat it (250 W, 40 kHz) for 40 min, let it cool, weigh it again, make up the lost weight with methanol, shake well, filter, and take the subsequent filtrate and filter it through a 0.45 μm microporous filter membrane to obtain the test solution.

[0038] 1.4 Investigation of Linear Relationship Precisely absorb an appropriate amount of the mixed reference substance solution under item "1.2", dilute it step - by - step with methanol to obtain a series of mixed reference substance solutions with 6 concentration gradients. Inject samples according to the chromatographic conditions under item "1.1". Using the concentration of the reference substance solution as the abscissa (X) and the peak area as the ordinate (Y), plot the standard curve and obtain the linear regression equation, as shown in Table 2.

[0039] 1.5 Precision Test Take the powder of the Astragalus membranaceus sample (S1), prepare the test solution according to the method under item "1.3", and inject samples continuously for 6 times under the chromatographic conditions under item "1.1". Using calycosin-7-O-β-D-glucoside in the 7th peak as the reference peak, calculate the relative retention time RSD of each common peak in the fingerprint chromatogram to be 0.07%-0.43%, and the relative peak area RSD to be 1.05%-1.76%, indicating that the instrument precision is good.

[0040] Take the mixed reference substance solution under item "1.2", inject samples continuously for 6 times under the chromatographic conditions under item "1.1", calculate the RSD values of the peak areas of 5-HMF, calycosin-7-O-β-D-glucoside, ononin, medicarpin, calycosin, and formononetin respectively, and the calculated RSD values are 0.34%, 0.28%, 0.41%, 0.56%, 0.38%, and 0.62% respectively, indicating that the instrument precision is good.

[0041] 1.6 Stability test Take the powder of the Astragalus membranaceus sample (S1), prepare the test solution according to the method under item "1.3", and determine it under the chromatographic conditions under item "1.1" at 0, 2, 4, 8, 12, and 24 h after preparation respectively. Using calycosin-7-O-β-D-glucoside in the 7th peak as the reference peak, calculate the relative retention time RSD of each common peak in the fingerprint chromatogram to be 0.05-0.81%, and the relative peak area RSD to be 0.54%-1.16%, indicating that the test solution is stable within 24 h.

[0042] Take the sample of stir-fried Astragalus membranaceus with honey bran (M1), prepare the test solution according to the method under item "1.3", inject samples at 0, 2, 4, 8, 12, and 24 h respectively under the chromatographic conditions under item "1.1", calculate the RSD values of the peak areas of 5-HMF, calycosin-7-O-β-D-glucoside, ononin, medicarpin, calycosin, and formononetin in the sample respectively, and the calculated RSD values are 1.79%, 2.73%, 2.51%, 0.88%, 1.27%, and 0.64% respectively, indicating that the test solution is stable within 24 h.

[0043] 1.7 Repeatability test Take the powder of the Astragalus membranaceus sample (S1), prepare 6 portions of test solutions in parallel according to the method under item "1.3". Determine under the chromatographic conditions under item "1.1", using calycosin-7-O-β-D-glucoside in the 7th peak as the reference peak, calculate the relative retention time RSD of each common peak in the fingerprint chromatogram to be 0.32%-0.94%, and the relative peak area RSD to be 1.48%-2.63%, indicating that this method has good repeatability.

[0044] Take the honey-fried Astragali Radix slice sample (M1), prepare 6 portions of test solution in parallel according to the method under "1.3", inject and determine according to the chromatographic conditions under "1.1", calculate the RSD values of the peak areas of 5-HMF, calycosin-7-O-β-D-glucoside, ononin, medicarpin, calycosin, and formononetin in the sample respectively. The calculated RSD values are 2.23%, 1.54%, 0.77%, 1.28%, 1.00%, and 1.99% respectively, indicating that this method has good repeatability.

[0045] 1.8 Recovery Test Precisely weigh the Astragali Radix sample (S1) with known content of the target components, precisely add the mixed reference substances equivalent to the content of the components to be determined in the sample respectively, prepare the test solution according to the method under "1.3", inject and determine according to the chromatographic conditions under "1.1", record the chromatographic peaks, calculate the average recoveries of 6 flavonoid components in the sample respectively, which are 100.08%, 101.64%, 99.77%, 100.83%, 101.45%, and calculate their RSD values. The results are 0.57%, 1.44%, 1.68%, 2.54%, and 1.98% respectively. It shows that the established sample determination method in this experiment has good accuracy.

[0046] Precisely weigh the honey-fried Astragali Radix sample (M1) with known content of the target components, precisely add the mixed reference substance solution equivalent to the known content of the components to be determined in the sample respectively, 6 portions in parallel, prepare the test solution according to the method under "1.3", inject and determine according to the chromatographic conditions under "1.1", calculate the average recoveries of 5-HMF, calycosin-7-O-β-D-glucoside, ononin, medicarpin, calycosin, and formononetin to be 103.08%, 101.90%, 101.44%, 99.51%, 100.53%, and 101.46% respectively, and the RSDs are 0.57%, 1.64%, 0.99%, 1.86%, 2.24%, and 1.86% respectively.

[0047] 1.9 Fingerprint Similarity Analysis Using the "Similarity Evaluation System for Traditional Chinese Medicine Chromatographic Fingerprints" 2012 version, calculate the similarities of 15 batches of Astragali Radix and honey-fried Astragali Radix respectively. The results take the reference chromatograms S1 and M1 as the reference chromatograms, set the time window width to 0.1 min, adopt the median method, multi-point calibration, and full-spectrum peak matching to generate the superimposed fingerprint chromatograms and reference fingerprint chromatograms (R) of Astragali Radix and honey-fried Astragali Radix samples. The results are shown in Figure 1-2 . A total of 16 common peaks are calibrated for 15 batches of Astragali Radix, and a total of 17 common peaks are calibrated for 15 batches of honey-fried Astragali Radix. Among them, peak 3 (5-HMF) is not detected in Astragali Radix. By comparing with the chromatogram of the mixed reference substance solution ( Figure 3), the similarities of 15 batches of Astragali Radix (S1 - S15) and 15 batches of stir-fried Astragali Radix with honey bran (M1 - M15) were obtained (see Table 3). The similarities were all > 0.9, indicating that the quality differences among different batches of Astragali Radix samples were small, and the quality of different batches of stir-fried Astragali Radix with honey bran samples after processing was also relatively stable. Due to the overall similarity of the main peak groups in the fingerprint, the quality differences between Astragali Radix and stir-fried Astragali Radix with honey bran could not be distinguished. Therefore, chemical pattern recognition needed to be further used to analyze their differences and main differential markers.

[0048] 1.10 Sample determination Take 15 batches of Astragali Radix decoction pieces and 15 batches of stir-fried Astragali Radix with honey bran decoction pieces to prepare test solution according to the method under "1.3", inject the sample according to the chromatographic conditions under "1.1", record the peak areas of the identified chromatographic peaks, and calculate the contents of each index component. The results are shown in Table 4; at the same time, independent sample t-test analysis was carried out on it using SPSS 25.0 software, and a column chart was drawn using GraphPad Prism 8.0.1 software ( Figure 4 ). The results showed that 5-HMF was a newly generated compound after stir-frying Astragali Radix with honey bran. Compared with Astragali Radix, the content of 5-HMF increased significantly, the contents of calycosin-7-O-β-D-glucoside, ononin, calycosin, and formononetin decreased significantly, and the content change of medicarpin was not significantly different.

[0049] 2. Chemical pattern recognition analysis 2.1 Cluster heat map analysis Import the peak areas of 17 common peaks in the fingerprint spectra of 15 batches of Astragali Radix and stir-fried Astragali Radix with honey bran samples (the peak areas of missing chromatographic peaks are counted as 0) into the microsignal online platform (www.bioinformatics.com.cn). The clustering method is ward.D2, the distance method is selected as euclidean, and the data is standardized by the Z-score method to draw a cluster heat map. The results are shown in Figure 5 . The samples could be clearly clustered into two categories: Astragali Radix and stir-fried Astragali Radix with honey bran. Samples S1 - S15 were clustered into one category, and samples M1 - M15 were clustered into one category, indicating obvious changes after stir-frying Astragali Radix with honey bran. Observe and compare the change trends of each component before and after stir-frying Astragali Radix with honey bran. After stir-frying, the contents of peaks 1, 2, 3, 4, and 9 increased, and the contents of peaks 7, 10, 11, 12, 14, 15, 16, and 17 decreased.

[0050] 2.2 Principal component analysis (PCA) Import the peak areas of 17 common peaks in the fingerprint spectra of 15 batches of Astragali Radix and stir-fried Astragali Radix with honey bran samples (the peak areas of missing chromatographic peaks are counted as 0) into SIMCA 14.1 software for principal component analysis processing. Two principal component parameters R2 is 0.748, Q 2 is 0.626, both are greater than 0.5, indicating that this model is a high-quality model. The results are shown in Figure 6 . The results show that there are significant differences between the Astragalus membranaceus samples and the honey-fried Astragalus membranaceus samples with bran. Generally, they can be clustered into two categories: samples S1 - S15 are clustered into one category, and samples M1 - M15 are clustered into one category, which is consistent with the results of the clustering heat map, indicating the reliability of the analysis results.

[0051] 2.3 Orthogonal Partial Least Squares - Discriminant Analysis (OPLS-DA) To further search for differential markers between Astragalus membranaceus and honey-fried Astragalus membranaceus samples with bran, based on the principal component analysis, taking the peak areas of 17 common peaks in the fingerprint spectra of 15 batches of Astragalus membranaceus and honey-fried Astragalus membranaceus samples (the peak areas of missing chromatographic peaks are counted as 0) as variables, OPLS-DA was performed using SIMCA 14.1 software. The established model parameters R 2 X is 0.743, R 2 Y is 0.972, Q 2 is 0.965, indicating that the established model has good explanatory and predictive abilities for variables. The results are shown in Figure 7 . It can be seen that 15 batches of Astragalus membranaceus and honey-fried Astragalus membranaceus samples can be divided into two categories, which is consistent with the results of the clustering heat map and PCA results.

[0052] To avoid overfitting of the established OPLS-DA model and affect the accuracy of the analysis results, a permutation test (the number of permutations is 200 times) was carried out for permutation inspection ( Figure 8 ), and the intercept values of R 2 and Q 2 are 0.153 (<0.4) and -0.532 (<0.05) respectively, indicating that the established model is reliable and there is no overfitting phenomenon, and it can be used for the screening of differential markers.

[0053] Further analyze the variable importance in the projection (VIP) values of the 17 common peaks in this model. The results are shown in Figure 9 . According to the principle of VIP value > 1, 9 differential index components were screened out. The VIP value ranking is peak 7 (calycosin-7-O-β-D-glucoside) > peak 3 (5-hydroxymethylfurfural) > peak 13 > peak 10 (ononin) > peak 4 > peak 16 (formononetin) > peak 2 > peak 15 > peak 12 (calycosin), suggesting that they are differential markers before and after honey-frying of Astragalus membranaceus with bran. Among them, peak 3 is a newly generated component after honey-frying of Astragalus membranaceus.

[0054] 3. Results Analysis 3.1 Fingerprint Spectrum and Chemical Pattern Recognition Results Using the "Similarity Evaluation System for Traditional Chinese Medicine Chromatographic Fingerprints" 2012 version, the chromatograms of Astragalus membranaceus sample S1 and stir-fried Astragalus membranaceus with honey bran sample M1 were respectively set as the reference chromatograms. The time window width was set to 0.1 min. The median method was used, with multi-point calibration and full-spectrum peak matching to generate the superimposed fingerprint chromatograms and reference fingerprint chromatograms (R) of Astragalus membranaceus and stir-fried Astragalus membranaceus with honey bran. The results are shown in Figure 1-2 . A total of 16 common peaks were calibrated for 15 batches of Astragalus membranaceus, and 17 common peaks were calibrated for 15 batches of stir-fried Astragalus membranaceus with honey bran. Among them, peak 3 (5-HMF) was not detected in Astragalus membranaceus. By comparing with the chromatogram of the mixed reference substance solution ( Figure 3 ), the similarities of 15 batches of Astragalus membranaceus and stir-fried Astragalus membranaceus with honey bran were calculated respectively. The results were based on the reference chromatogram S1 as the reference chromatogram, and the similarities of 15 batches of Astragalus membranaceus (S1-S15) and 15 batches of stir-fried Astragalus membranaceus with honey bran (M1-M15) were obtained (see Table 3). The similarities were all > 0.9, and 16 and 17 common peaks were calibrated respectively. Six common peak components were identified: peak 3 was 5-HMF, peak 7 was calycosin-7-O-β-D-glucoside, peak 10 was ononin, peak 11 was medicarpin, peak 12 was calycosin, and peak 16 was formononetin. The overall quality of the single Astragalus membranaceus slices and stir-fried Astragalus membranaceus with honey bran slices was relatively stable. The peak areas of 17 common peaks before and after stir-frying with honey bran (the peak areas of missing chromatographic peaks were counted as 0) were further subjected to chemical pattern recognition. The results of the cluster heat map analysis showed that the samples could be clearly clustered into two categories: Astragalus membranaceus and stir-fried Astragalus membranaceus with honey bran. S1-S15 were clustered into one category, and M1-M15 were clustered into one category, which was consistent with the results of PCA and OPLS-DA analysis. Peak 2, peak 3 (5-hydroxymethylfurfural), peak 4, peak 7 (calycosin-7-O-β-D-glucoside), peak 10 (ononin), peak 12 (calycosin), peak 13, peak 15, and peak 16 (formononetin) were the differential markers before and after stir-frying Astragalus membranaceus with honey bran. These 9 components changed before and after stir-frying Astragalus membranaceus with honey bran and could be used as important components to distinguish Astragalus membranaceus and stir-fried Astragalus membranaceus with honey bran. The identified flavonoid components (calycosin-7-O-β-D-glucoside, ononin, calycosin, formononetin) could be used as the selection of quality markers for Astragalus membranaceus.

[0055] 3.2 Analysis of the content determination results Astragalus membranaceus contains a variety of chemical components, and its main active components include flavonoids, saponins and polysaccharides, which have pharmacological effects such as immunomodulation, antioxidant, anti-inflammatory and anti-tumor effects. After stir-frying Astragalus membranaceus with honey and bran, a new chemical component 5-HMF is produced. Due to the Maillard reaction of reducing sugars such as glucose under the high-temperature environment of heating and stir-frying, it has pharmacological activities such as improving hemorheology, anti-myocardial ischemia, protecting the liver, anti-tumor, lowering blood sugar and improving memory. The content results show that the contents of flavonoid components calycosin-7-O-β-D-glucoside, ononin, calycosin and formononetin decrease significantly, and there is no obvious difference in medicarpin. The difference in the content of active components may be due to the addition of excipients during the heating and processing process, which causes changes in flavonoid components. Flavonoid components are unstable at higher temperatures and may be converted into aglycone forms during the processing process, which is consistent with the relevant research results.

[0056] Experimental Example 2, Fuzzy Mathematical Sensory Evaluation: I. Traditional Sensory Scoring 1. Method First, organize 10 personnel with deputy senior titles or above who have been engaged in the identification and processing of traditional Chinese medicine decoction pieces for a long time. According to the quality and appearance evaluation standards of traditional processed products, formulate sensory scoring items, standards and score settings. Then, score the samples prepared under different factor conditions from three aspects: appearance, taste and smell. For the final score of the overall taste after soaking in water, randomly select 10 personnel with normal taste to taste and score. The scoring method for the taste after soaking in water is as follows: take 10 g of samples prepared under different factor conditions each, soak them in 300 mL of boiling water for 10 minutes, and then let them stand for about 10 minutes until they reach room temperature. Please ask the scorers to taste the Astragalus membranaceus aqueous solution respectively. After tasting each sample, rinse the mouth with warm water and then taste the next sample to complete the scoring. The specific scoring standards are shown in Table 5.

[0057] 2. Establishment of Factor Set and Comment Set According to the traditional sensory evaluation standards, conduct a fuzzy mathematical comprehensive evaluation of the sensory indicators and establish a mathematical model. The evaluation factor set U1 = {u11, u12, u13, u14}, where u11 - u14 represent the 4 sensory evaluation factors for evaluating traditional Astragalus membranaceus processed products in turn, that is, U1 = {appearance, taste, smell, overall taste after soaking in water}. The evaluation factor set u21 = {u1, u2, u3, u4}, where u1 - u4 represent the 4 grades for evaluating traditional stir-fried Astragalus membranaceus with bran in turn, that is, u21 = {good, better, general, poor}. The evaluation score set V = {v1, v2, v3, v4}, representing good, better, general and poor in turn, and the corresponding scores are 95, 80, 65 and 40, that is, V = {95, 80, 65, 40}. The weight set W = {w1, w2, w3, w4} = {0.3, 0.3, 0.1, 0.3}.

[0058] 3. Establish a fuzzy evaluation matrix: The evaluation group judges and scores each factor of the sample according to the evaluation criteria, normalizes the evaluation results of the 4 factors in the sample by the number of people, and establishes the fuzzy matrix R of each sample.

[0059] 4. Fuzzy sensory scoring Given that the scores corresponding to the 4 levels of the comment set are V = {95, 80, 65, 40}, multiplying the comprehensive evaluation results by the corresponding scores and then summing them up can obtain the comprehensive scores of each different sample.

[0060] II. Comprehensive scoring According to the purpose of this experiment, the fuzzy sensory scoring value is set as the highest, accounting for 40%, the content of astragaloside IV, an index component of astragalus, accounts for 30%, and the total content of multiple flavonoid components accounts for 30%. After scoring respectively, the total score is calculated according to their respective proportions to obtain the comprehensive score. Comprehensive score = [(total content of flavonoid components / maximum value of total content of flavonoid components) × 30 + (content of astragaloside IV / maximum value of content of astragaloside IV) × 30 + fuzzy sensory score × 40 / 100.

[0061] III. Single-factor experiment According to the investigation results of the preliminary pre-experiment, 3 factors that have a greater impact on stir-fried astragalus with honey bran are selected, namely the amount of honey bran, the frying time, and the frying temperature. The results of the single-factor experiment are investigated with the comprehensive evaluation score as the index.

[0062] 1. Investigation of the amount of honey bran: The frying temperature and time are kept constant. The samples of stir-fried astragalus with honey bran fried with 10, 20, 30, 40, and 50 g of honey bran are investigated, and the comprehensive scores are calculated based on the contents of flavonoid components, astragaloside IV content, and sensory scores. The results show that the sample with 30 g of honey bran has the highest comprehensive score, as shown in Figure 10 .

[0063] 2. Investigation of the frying temperature: The amount of honey bran and the frying time are kept constant. The samples of stir-fried astragalus with honey bran prepared at frying temperatures of 180, 200, 220, 240, and 260 °C are investigated, and the comprehensive scores are calculated based on the contents of flavonoid components, astragaloside IV content, and sensory scores. The results show that the sample with a frying temperature of 220 °C has the highest comprehensive score, as shown in Figure 11 .

[0064] 3. Investigation of the frying time: The amount of auxiliary materials and the frying temperature are kept constant. The samples of stir-fried astragalus with honey bran prepared at frying times of 6, 8, 10, 12, and 14 min are investigated, and the comprehensive scores are calculated based on the contents of flavonoid components, astragaloside IV content, and sensory scores. The results show that the sample with a frying time of 10 min has the highest comprehensive score, as shown in Figure 12 .

[0065] IV. Design of Experiments and Optimization Results by Box-Behnken Response Surface Methodology 1. Experimental Design Through the investigation of the above single factors, the optimal condition levels of each factor were obtained. Combining with the Box-Behnken response surface methodology, the experimental scheme was designed. With the amount of honey bran (A), frying temperature (B), and frying time (C) as independent variables and the comprehensive score as the response value, Design-Expert V8.0.6 software was used for experimental design optimization to determine the best processing technology of stir-frying Astragalus membranaceus with honey bran, as shown in Table 6-7.

[0066] 2. Determination Results of Flavonoid Component Contents Using the above chromatographic conditions and methods, the contents of calycosin-7-O-β-D-glucoside, ononin, medicarpin, calycosin, formononetin, and astragaloside IV in each sample were determined, and the results are shown in Table 8.

[0067] 3. Determination Results of Astragaloside IV Contents The dry extract ratio was determined, and the determination results are shown in Table 9.

[0068] 4. Sensory Evaluation Results According to the sensory evaluation criteria in Table 5, the sensory evaluation expert group evaluated each sample through visual inspection, smelling, tasting, and the taste after soaking in water. The voting results are shown in Table 10. The data in Table 10 were used to establish a fuzzy evaluation matrix, and the fuzzy mathematical sensory scores of each sample were calculated using SPSS, as shown in Table 11.

[0069] 5. Comprehensive Scoring of Multiple Indicators Combining the comprehensive evaluation of the total content of flavonoid components, the content of astragaloside IV, and the fuzzy sensory score of three factors, and according to the weight analysis of each factor, the comprehensive scores of each sample were obtained, as shown in Table 12.

[0070] 6. Response Surface Optimization Process Model Using Design-Expert V8.0.6 software to establish a response surface model, the regression equation of the established model is Y = 94.70 - 1.41A - 1.12B + 0.80C - 0.71AB - 0.063AC - 1.28BC - 3.86A 2 - 10.52B 2 - 7.55C2 , The analysis of variance is shown in Table 13, P < 0.01, and the lack-of-fit term P > 0.05, R 2 = 0.9913, indicating that the equation is reliable and the fitting degree and accuracy of the regression model are good; the coefficient of variation is 1.25% (< 10%), indicating that the results are less affected by non-experimental factors and the stability of the model is good. The order of the influence of each factor on the comprehensive score is: C (frying time) > B (frying temperature) > A (auxiliary material dosage).

[0071] 7. Interaction of each factor in response surface The response surface and contour lines of the interaction of each factor obtained by Design-Expert V8.0.6 software are shown in Figure 13 . From the figure, the influence degree of the interaction of different factors on the comprehensive score can be observed. The steeper the response surface, the denser the contour line distribution, and the closer the shape is to an ellipse, indicating that the interaction between the two factors is more significant. Through combined analysis, the order of the influence of the interaction between the two factors of bran with honey dosage, frying temperature, and frying time on the processing technology of stir-frying Astragalus membranaceus with bran is BC > AC > AB.

[0072] V. Verification of the optimized process The optimal processing technology obtained after optimization by the response surface software Design-Expert V8.0.6 is that for every 100 g of cut pieces, the dosage of bran with honey is 28.22 g, the frying temperature is 218.99 °C, and the frying time is 10.11 min, and the comprehensive score value is 94.88. Considering the actual situation, the sample preparation conditions are adjusted to: for every 100 g of Astragalus membranaceus cut pieces stir-fried, the dosage of bran with honey is 28 g, the frying temperature is 219 °C, and the frying time is 10 min. Three batches of samples are verified, and the test results are shown in Table 14. The comprehensive score values of the three batches of verified samples are 93.03, 93.65, and 91.61 respectively, with an average value of 92.76 and RSD = 1.13%. The relative error with the predicted value is 1.78% (< 5%), indicating that the processing technology of stir-frying Astragalus membranaceus with bran predicted by the multi-index - fuzzy sensory evaluation combined with the response surface method is accurate and reliable.

[0073] .

Claims

1. A method for preparing and processing honey bran fried astragalus, characterized in that The steps include: S1. Refining honey: Put the honey in a pot, heat it until it boils, then use a low heat to keep it slightly boiling, remove the foam and floating wax or impurities, and continue to heat it to 116℃-118℃. When the pot is full of light yellow shiny fish-eye bubbles, and it is sticky when you twist it with your hands, and there is no long white thread between two fingers, quickly remove it from the pot to get the cooked honey; S2, preparing wheat bran: Pass the wheat bran through a 5-mesh iron sieve to remove the upper lumps; then pass it through a 10-mesh iron sieve to remove the powder and starch in the lower layer, and select the middle layer to obtain the bran; S3, preparing honey bran: Dilute the cooked honey obtained in S1 with boiling water to obtain honey water, mix the bran obtained in S2 with the honey water, rub them apart, dry them until they are not sticky, sieve them, and let them cool to obtain honey-roasted bran; S4, preparation of honey bran astragalus: Sprinkle the honey-roasted bran prepared by S3 into the hot pot, add the astragalus slices when it smokes, the ratio of astragalus slices to honey-roasted bran is 100:20-40, stir-fry at 200-260℃ for 8-12 min, take out after frying, sieve out the bran, and let cool to obtain honey-roasted astragalus.

2. The method for preparing the stir-fried astragalus with honey bran as claimed in claim 1, characterized in that: The water content of the ripe honey described in S1 is controlled at 14%-16%.

3. The method for preparing the stir-fried astragalus with honey bran as claimed in claim 1 or 2, characterized in that: The ripe honey described in S3 is diluted with boiled water, and the ratio of ripe honey to boiled water is 3:1.

Images