A method for blanching and drying honeysuckle and its application

Abstract

This invention discloses a method for blanching and drying honeysuckle and its application, relating to the field of traditional Chinese medicine processing technology. The method includes: microwaving fresh honeysuckle with a power of 300-350 kW for 3-5 minutes; followed by drying the blanched honeysuckle at 80-90℃ for 3-5 hours. This invention, by employing a high-power microwave blanching combined with constant-temperature drying, significantly improves the retention rate of core active ingredients such as chlorogenic acid, flavonoids, and polyphenols in honeysuckle, while also achieving excellent sensory quality. Testing showed that the honeysuckle prepared by this method contained chlorogenic acid ≥140 mg / g, flavonoids ≥80 mg / g, and polyphenols ≥22 mg / g, with a weighted sensory evaluation score ≥90 points. The honeysuckle prepared by this method possesses excellent heat-clearing, detoxifying, antibacterial, anti-inflammatory, and antioxidant effects, making it suitable for continuous industrial production.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine processing technology, specifically a method for blanching and drying honeysuckle and its application. Background Technology

[0002] Sichuan honeysuckle is a plant of the genus Lonicera in the family Caprifoliaceae (Lonicera fusiforme). Lonicera similis The dried flower buds of *Hemsl.* have the effects of clearing heat and detoxifying, and dispersing wind-heat. Its main medicinal components include chlorogenic acid, flavonoids, polyphenols, and other active substances. This is similar to the honeysuckle (*Lonicera japonica*) listed in the pharmacopoeia. Lonicera japonica Compared to *Lonicera japonica* (Thunb.), *Lonicera chuanxiong* (Sichuan honeysuckle) differs somewhat in its chemical composition spectrum, but its processing techniques largely borrow from traditional methods used for *Lonicera japonica*. Blanching is a crucial step in processing floral medicinal materials. Its purpose is to rapidly deactivate endogenous enzymes such as polyphenol oxidase through high temperatures, preventing enzymatic degradation of active ingredients during subsequent drying, while simultaneously fixing color, removing grassy odors, and promoting aroma formation. Currently, blanching methods for both *Lonicera japonica* and *Lonicera chuanxiong* mainly include steaming, stir-frying, baking, and the microwave blanching technology developed in recent years. However, existing technologies primarily focus on *Lonicera japonica* (honeysuckle), lacking targeted process optimization for the specific variety *Lonicera chuanxiong* (fine felt honeysuckle). Due to differences in cell structure, enzyme activity, and basic chemical composition among different varieties, processing techniques suitable for *Lonicera japonica* may not maximize the preservation of the unique components of *Lonicera chuanxiong*. Meanwhile, existing microwave blanching processes mostly adopt low-power, short-time processing modes. This process mainly focuses on optimizing the retention of single components (such as chlorogenic acid) and fails to fully consider the synergistic retention effect of multiple active components such as flavonoids, polyphenols, and alkaloids. However, the heat-clearing and detoxifying effects of honeysuckle are the result of the synergistic effect of multiple components, and the retention of a single component cannot fully reflect the quality of the medicinal material.

[0003] Furthermore, existing technologies lack systematic research on the changes in various chemical components during the processing of honeysuckle, and have not yet established a synergistic retention process that can simultaneously optimize the retention of core active ingredients such as chlorogenic acid, flavonoids, and polyphenols. Additionally, there is a lack of a quantitative evaluation system for the sensory quality of the processed product. Existing microwave blanching processes are mostly suitable for small-batch, static processing, which is insufficient to meet the needs of continuous industrial production, and there is a lack of complete set of process parameters for the large-scale processing of honeysuckle.

[0004] Therefore, developing a blanching and drying method specifically for Sichuan honeysuckle (Lonicera japonica) that can synergistically retain multiple core medicinal components and is suitable for industrial production has significant practical implications and application value. Summary of the Invention

[0005] In view of this, the purpose of the present invention is to provide a method for blanching and drying honeysuckle, which significantly improves the retention rate of core medicinal components such as chlorogenic acid, flavonoids, and polyphenols in honeysuckle, while obtaining good sensory quality.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a method for blanching and drying honeysuckle, comprising the following steps: subjecting honeysuckle to microwave blanching treatment with a blanching power of 300-350kW and a blanching time of 3-5min; and drying the blanched honeysuckle at 80-90℃ for 3-5h.

[0007] Preferably, the blanching power is 340kW and the blanching time is 4min.

[0008] Preferably, the drying temperature is 85°C and the drying time is 4 hours.

[0009] Preferably, the drying equipment is an electric thermostatic drying oven.

[0010] This invention provides an application of the aforementioned blanching and drying method in the preparation of honeysuckle products with heat-clearing, detoxifying, antibacterial, and / or anti-inflammatory effects.

[0011] This invention provides a method for preparing honeysuckle using the aforementioned blanching and drying method.

[0012] Preferably, the chlorogenic acid content of the honeysuckle is ≥140mg / g, the flavonoid content is ≥80mg / g, and the polyphenol content is ≥22mg / g.

[0013] This invention provides a Sichuan honeysuckle tea product, which is made from Sichuan honeysuckle obtained by the aforementioned fixation and drying method and then processed.

[0014] Compared with the prior art, the present invention has the following advantages: This invention provides a method for blanching and drying honeysuckle, which significantly improves the retention rate of core medicinal components by employing a synergistic treatment of high-power microwave blanching combined with constant-temperature drying. Experimental results show that the honeysuckle prepared by this method contains chlorogenic acid at a high content of 160.43±20.03 mg / g, flavonoids at 87.37±1.746 mg / g, and polyphenols at 25.37±2.94 mg / g. This invention rapidly inactivates endogenous enzymes such as polyphenol oxidase using high-power microwaves, effectively inhibiting the enzymatic degradation of these heat-sensitive components and achieving synergistic maximization of the retention of multiple medicinal components. Furthermore, this invention uses a sensory evaluation method to weighted score the products from three different processes. The results show that the honeysuckle prepared by this method achieved a weighted total score of 90.6 points, ranking first and significantly higher than the other preparations.

[0015] This invention, through extensive targeted metabolomics analysis, revealed a significant separation in metabolite composition between microwave-treated (WB) and steam-treated (ZQ) samples, identifying a total of 556 differentially expressed metabolites. Among these, flavonoids showed the most significant upregulation, with 100 metabolites upregulated, accounting for 41.15% of the upregulated metabolites. KEGG pathway enrichment analysis showed that the differentially expressed metabolites were significantly enriched in the flavonoid and flavonol biosynthetic pathways, and all microwave-treated samples exhibited upregulation in this pathway. This result confirms at the molecular level that the process of this invention can directionally promote the accumulation of flavonoid pharmacological components, providing a solid material basis for enhancing the heat-clearing and detoxifying effects of honeysuckle. Attached Figure Description

[0016] Figure 1 The honeysuckle prepared by the blanching and drying process of the present invention; Figure 2 PCA plots of mass spectrometry data from different blanching and drying groups and quality control (QC) samples; Figure 3 Clustering heatmap of differential metabolites in the KEGG pathway in samples from different blanching and drying groups; Figure 4 The images show the appearance of honeysuckle obtained by different blanching and drying methods. From left to right, the images show the appearance of honeysuckle obtained by process 2 in Comparative Example 2, the appearance of honeysuckle obtained by process 4 in Comparative Example 4, and the appearance of honeysuckle obtained by process 1 in Example 1. Figure 5 The images show the color of honeysuckle soup obtained by different blanching and drying methods. From left to right, the images show the honeysuckle soup color obtained by process 2 in Comparative Example 2, the honeysuckle soup color obtained by process 4 in Comparative Example 4, and the honeysuckle soup color obtained by process 1 in Example 1. Detailed Implementation

[0017] This invention provides a method for blanching and drying Sichuan honeysuckle, the method comprising the following steps: microwaving the Sichuan honeysuckle with a blanching power of 300-350kW for 3-5 minutes; and drying the blanched Sichuan honeysuckle at 80-90℃ for 3-5 hours. In a specific embodiment of this invention, the blanching and drying method comprises the following steps: using freshly picked Sichuan honeysuckle (Lonicera japonica) buds as raw material, spreading them evenly on a microwave blanching device, preferably with a spreading thickness of 3-5 cm, setting the microwave blanching power to 300-350kW, and processing time to 3-5 minutes; and drying the microwave-blanched Sichuan honeysuckle at a constant temperature of 80-90℃ for 3-5 hours, ultimately obtaining a dried Sichuan honeysuckle product with a bright color, soft texture, and maximized retention of core medicinal components. The microwave fixation equipment used in this invention is a microwave fixation machine, model KL-1400-6, purchased from Sichuan Kanglai Zhicha Intelligent Equipment Co., Ltd.; the drying equipment is preferably an electric heating constant temperature drying oven.

[0018] In a specific embodiment of the present invention, the blanching power is preferably 340kW, and the blanching time is preferably 4 minutes. The drying temperature is preferably 85°C, and the drying time is preferably 4 hours. The preferred parameters of the present invention are optimal conditions obtained based on a large number of experiments, which can achieve a balance between synergistic maximization of the retention of core active ingredients and excellent sensory quality.

[0019] This invention provides an application of the aforementioned blanching and drying method in the preparation of honeysuckle products with heat-clearing, detoxifying, antibacterial, and / or anti-inflammatory effects. Analysis of the effective components of the honeysuckle prepared by this invention revealed that its chlorogenic acid content is ≥140 mg / g, flavonoid content is ≥80 mg / g, and polyphenol content is ≥22 mg / g. Furthermore, metabolomics analysis confirmed a significant upregulation of flavonoid active substances such as naringenin-7-O-neohesperidin. These components have been extensively studied and proven to possess anti-inflammatory and antioxidant activities. Therefore, honeysuckle prepared using the method of this invention is particularly suitable for preparing various traditional Chinese medicine products, health foods, and functional teas with heat-clearing, detoxifying, antibacterial, and anti-inflammatory effects as the main functions, better meeting clinical and daily health needs.

[0020] This invention provides a method for preparing honeysuckle using the aforementioned blanching and drying method. Multiple batch verifications have shown that the honeysuckle prepared by this method contains chlorogenic acid at a content of 160.43±20.03 mg / g, flavonoids at a content of 87.37±1.746 mg / g, and polyphenols at a content of 25.37±2.94 mg / g. Based on statistical analysis of extensive experimental data, the honeysuckle product prepared by this invention consistently meets the following quality indicators: chlorogenic acid content ≥140 mg / g, flavonoid content ≥80 mg / g, and polyphenol content ≥22 mg / g. Compared with honeysuckle prepared using traditional steam blanching, the product of this invention shows significant improvements in the three core heat-clearing and detoxifying components: chlorogenic acid, flavonoids, and polyphenols, with a particularly significant increase in flavonoid content. The product has a bluish-green appearance, bright color, and a flexible texture. Its weighted total score in sensory evaluation reached 90.6 points, and its color stability after 7 months of storage is significantly better than that of steam-blanched products.

[0021] This invention provides a Sichuan honeysuckle tea product, which is made from Sichuan honeysuckle obtained by the aforementioned fixation and drying method and then processed.

[0022] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0023] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods. Unless otherwise specified, the experimental materials used in the following embodiments are commercially available products.

[0024] Example 1 A method for blanching and drying honeysuckle, comprising the following steps: Fresh honeysuckle is subjected to microwave blanching treatment at a power of 340kW for 4 minutes; the blanched honeysuckle is then dried at 85℃ for 4 hours. The microwave blanching equipment is a microwave blanching machine, and the drying equipment is an electrically heated constant-temperature drying oven, with strict control over stable microwave power output.

[0025] Example 2 A method for blanching and drying honeysuckle, comprising the following steps: Fresh honeysuckle is subjected to microwave blanching treatment at a power of 300kW for 5 minutes; the blanched honeysuckle is then dried at 90℃ for 3 hours. The microwave blanching equipment is a microwave blanching machine, and the drying equipment is an electrically heated constant-temperature drying oven, with strict control over stable microwave power output.

[0026] Example 3 A method for blanching and drying honeysuckle, comprising the following steps: Fresh honeysuckle is subjected to microwave blanching treatment at a power of 350kW for 3 minutes; the blanched honeysuckle is then dried at 80℃ for 5 hours. The microwave blanching equipment is a microwave blanching machine, and the drying equipment is an electrically heated constant-temperature drying oven, with strict control over stable microwave power output.

[0027] Comparative Example 1 A method for blanching and drying honeysuckle, comprising the following steps: microwaving fresh honeysuckle with a blanching power of 340kW for 8 minutes; and then drying the blanched honeysuckle at 85℃ for 4 hours.

[0028] Comparative Example 2 A method for blanching and drying honeysuckle, the method steps are as follows: fresh honeysuckle is blanched by steam for 15 seconds, then immediately removed and cooled; then placed in a 130℃ electric constant temperature drying oven for constant temperature drying, removed and cooled; then dried again at 110℃ for 2 hours.

[0029] Comparative Example 3 A method for blanching and drying honeysuckle, the method comprising the following steps: blanching fresh honeysuckle with steam for 15 seconds, immediately removing and cooling; then placing it in a 130℃ electric constant temperature drying oven for constant temperature drying, removing and cooling.

[0030] Comparative Example 4 A method for blanching and drying honeysuckle, the method steps are as follows: fresh honeysuckle is blanched by steam for 70 seconds, and then placed in an electric constant temperature drying oven at 85℃ for 4 hours.

[0031] Example 4 The honeysuckle product prepared in Example 1 was compared with the honeysuckle products prepared in Comparative Examples 1-4, and the results are shown in Table 1.

[0032] Table 1. Effects of different blanching and drying processes on honeysuckle products.

[0033] According to the results in Table 1, the honeysuckle product prepared in Example 1 of this invention exhibits excellent qualities such as a bluish-green color, bright luster, and resilient texture. Figure 1 Furthermore, after 7 months of storage, the green color only slightly decreased, demonstrating good color stability. In contrast, Comparative Example 1 showed a charred black surface, was brittle and easily broken, indicating that excessive microwave treatment could cause heat damage, affecting the product's appearance and texture. Comparative Examples 2 and 4, although initially bluish-green and resilient, easily lost their green color and turned yellowish-white after 7 months of storage, showing significantly inferior color stability compared to Example 1. Comparative Example 3 exhibited a tendency to absorb moisture, which is unfavorable for long-term storage. The above comparisons show that the process of this invention not only yields products with bright colors and excellent texture during processing but also significantly improves the product's color stability during storage. This effect cannot be achieved by steam blanching processes or microwave blanching processes with improper parameters.

[0034] Example 5 This embodiment measures eight major chemical components in honeysuckle prepared by three processes: Example 1, Comparative Example 2, and Comparative Example 4. 1. Detection Method ① Chlorogenic acid: Following the method described in the *Chinese Pharmacopoeia* (2025 edition) under the *Lonicera japonica* entry, ultraviolet spectrophotometry was used. 50% methanol was used as the extraction solvent (solid-to-liquid ratio 1:20), and ultrasonic extraction was performed for 30 min (300W power). The absorbance was measured at 327 nm. A chlorogenic acid standard curve was obtained (Y=0.0461X+0.0089, correlation coefficient R0). 2 The content is calculated using the formula (=0.9870).

[0035] ② Flavonoids: The aluminum salt colorimetric method was used, with 70% ethanol as the extraction solvent (solid-to-liquid ratio 1:25). Extraction was performed by reflux for 60 min (80℃), followed by color development with 0.1 mol / L aluminum trichloride solution. The absorbance was measured at 510 nm. The results were obtained using the rutin standard curve (Y=0.0050X+0.0147, correlation coefficient R). 2 Calculate the total flavonoid content using (=0.9990).

[0036] ③ Saponins: The vanillin-sulfuric acid method was used, with 80% ethanol as the extraction solvent (solid-liquid ratio 1:30). Ultrasonic extraction was performed for 40 min (300W). A 5% vanillin-glacial acetic acid solution was added with concentrated sulfuric acid for color development. The absorbance was measured at 544 nm. The results were obtained using the ginsenoside Rg1 standard curve (Y=5.8573X-0.0053, correlation coefficient R). 2 Calculate the saponin content using (=0.9999).

[0037] ④ Alkaloids: The bromocresol green colorimetric method was used, with 0.5% hydrochloric acid as the extraction solvent (solid-to-liquid ratio 1:20). Extraction was performed by reflux for 45 min (90℃), followed by color development with 0.05% bromocresol green solution. The absorbance was measured at 412 nm. The results were obtained using the berberine hydrochloride standard curve (Y=6.5035X-0.0257, correlation coefficient R). 2 The alkaloid content is calculated using the formula (=0.9996).

[0038] ⑤ Soluble sugars: The anthrone-sulfuric acid method was used, with distilled water as the extraction solvent (solid-to-liquid ratio 1:20). Extraction was performed in a hot water bath for 90 min (100℃). Anthrone-sulfuric acid reagent was added for color development, and the absorbance was measured at 620 nm. The results were obtained using a glucose standard curve (Y=0.006X-0.0067, correlation coefficient R0). 2 =0.9942) Calculate the polysaccharide content.

[0039] ⑥ Polyphenols: Using the Folin-Ciocalteu colorimetric method, measure 1.0 mL each of gallic acid standard working solution or sample and distilled water, add 5.0 mL of Folin-Ciocalteu solution and shake well. Add 4.0 mL of sodium carbonate solution within 3-8 minutes of reaction, shake well, and then place in the dark at room temperature for 2 hours. Measure the absorbance at 765 nm using a UV-Vis spectrophotometer. The result is obtained through a gallic acid standard curve (regression equation Y = 11.874X + 0.1404, correlation coefficient R). 2 The polyphenol content was calculated using the formula (=0.9992).

[0040] ⑦ Protein: Weigh 0.05g of sample powder, grind it into a homogenate, and transfer it to a 10mL volumetric flask for final volume adjustment; take 2-3mL of the homogenate, centrifuge at 4000r / min for 10min, and the supernatant is the protein extract. Take 0.1mL of the extract, add 0.9mL of distilled water and 5mL of Coomassie Brilliant Blue G-250 reagent, mix well, let stand for 2min, and measure the absorbance at 595nm. Calculate the protein content using the bovine serum albumin standard curve.

[0041] ⑧ Determination of total amino acid content (refer to GB / T 8314-2002 "Determination of total free amino acids in tea"): The sample is pulverized through a 40-mesh sieve, weighed 0.2 g, added to 30 mL of boiling water, boiled in a water bath for 30 min, cooled, filtered, and then diluted to 50 mL. Take the test solution, add 0.5 mL of pH 8.0 phosphate buffer and 0.5 mL of 2% ninhydrin solution, boil in a water bath for 15 min, cooled, and then diluted to volume with distilled water. Measure the absorbance at 570 nm, and calculate the total amino acid content.

[0042] 2. Results Analysis Table 2. Effects of different blanching processes on the content of major chemical components in honeysuckle (mg / g)

[0043] Table 2 shows that different blanching processes significantly affect the content of the main chemical components of honeysuckle. Among them, the honeysuckle prepared using the blanching and drying process of Example 1 of this invention exhibits the best retention of core active ingredients, with significantly higher levels of chlorogenic acid (160.43 mg / g), flavonoids (87.37 mg / g), and polyphenols (25.37 mg / g) compared to Comparative Examples 2 and 4, which used steam blanching. Simultaneously, the honeysuckle product prepared in Example 1 also showed a high alkaloid content, showing no significant difference from Comparative Example 4 but significantly higher than Comparative Example 2. In contrast, Comparative Example 2 showed advantages in the retention of saponins (20.25 mg / g), proteins (4.32 mg / g), and total amino acids (1.26 mg / g), which is generally related to Maillard reaction, protein denaturation, and thermal degradation of amino acids, suggesting that the conditions in Comparative Example 2 are most favorable for the preservation of heat-sensitive nitrogenous substances. Comparative Example 4 showed outstanding performance in saponins (22.36 mg / g) and alkaloids (46.85 mg / g), but its chlorogenic acid and flavonoid content, especially flavonoids, was significantly reduced, suggesting that the process conditions may have caused specific changes in the flavonoid structure or resulted in low dissolution rates. There was no significant difference in soluble sugar content among the three processes. In summary, the blanching and drying process of Example 1 of this invention can achieve synergistic maximization of the retention of the three core active ingredients—chlorogenic acid, flavonoids, and polyphenols—providing a material basis for its excellent heat-clearing and detoxifying effects.

[0044] Example 6 To further elucidate the mechanism by which different blanching processes affect the intrinsic quality of Lonicera japonica, this embodiment employs broad-targeted metabolomics technology to compare and analyze Lonicera japonica samples prepared in Example 1 (microwave blanching, WB) and Comparative Example 2 (steam blanching, ZQ). 1. Experimental Methods Three batches of honeysuckle samples prepared in Example 1 and Comparative Example 2 were taken, pulverized, and metabolite detection was performed using LC-MS / MS. After data preprocessing, principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), differential metabolite screening (FC≥2 or FC≤0.5, VIP≥1), cluster analysis, and KEGG pathway enrichment analysis were performed.

[0045] 2. Results Analysis (1) Principal component analysis like Figure 2 Principal component analysis results showed that the contribution rate of the first principal component PC1 was 38.93%, and the contribution rate of the second principal component PC2 was 17.56%. Microwave blanching (WB) and steam blanching (ZQ) samples showed a clear separation trend on the score plot, indicating that there were significant differences in the metabolite composition of the honeysuckle samples treated by the two blanching methods, and that the samples treated by the same method had good stability.

[0046] (2) Identification of differential metabolites A combined FC and VIP value method was used to screen for differentially expressed metabolites (FC≥2 or FC≤0.5, VIP≥1). A total of 556 differentially expressed metabolites were found between the microwave blanching and steam blanching groups. Among them, 313 metabolites were downregulated (56.29%), and 243 metabolites were upregulated (43.71%), indicating that the two blanching methods have different regulatory effects on metabolites.

[0047] Table 3 shows that among the differentially expressed metabolites, microwave-dried honeysuckle exhibited the most significant upregulation of flavonoids, with 100 species upregulated, accounting for 41.15% of the upregulated metabolites; while terpenoids showed the most significant downregulation, with 112 species downregulated, accounting for 35.78% of the downregulated metabolites. These results indicate that microwave drying has a clear advantage over steam drying in preserving the effective components of flavonoids.

[0048] After qualitative and quantitative analysis of the detected metabolites, the 20 metabolites with the largest changes (including 4 upregulated metabolites and 16 downregulated metabolites) were selected for metabolite content difference analysis. The results showed that the significantly upregulated metabolites mainly included terpenes (2α,3β,23,29-tetrahydroxyolean-12-en-28-oic). The metabolites that were significantly downregulated included phenolic acids (disodeoxycurcumin, caffeic acid phenethyl ester), alkaloids (bharatamine, cadaverine), flavonoids (apigenin-6-C-(2''-glucuronyl)xyloside, luteolin-5-glucosinolate, isoflavone-5-O-glucosinolate, cyanidin-3-O-galactoside, cyanidin-3-O-glucosinolate), steroids (17beta-hydroxy-3-oxo-19-nor-5alpha-androst-1-ene), and terpenes (4,10,14-Aromadendranetriol). 10,14-Isopropylidene, Trisporol C, Brucea javanica B), and other types (Soraphen O, 5-ethyl-5-[3-ethyl-3-(2-ethylhexyl)epoxyethylene-2-yl]-2,5-dihydrofuran-2-one, (5S,8R,12S)-5,8-dihydroxy-12-methyl-1-oxocyclododecane-3,6-dien-2-one), etc.

[0049] Table 3. Statistics of major differential metabolites in the samples.

[0050] (3) KEGG enrichment analysis of differential metabolites The KEGG database was used to annotate and perform pathway enrichment analysis on differentially metabolites among different treatments. The results showed that differentially metabolites were classified into 37 categories, including ubiquinone and other terpenoid quinone biosynthesis, tyrosine metabolism, tryptophan metabolism, flavonoid and flavonol biosynthesis, nicotinic acid and nicotinamide metabolism, and phenylpropane synthesis. Among these, metabolic pathways accounted for the highest proportion (54.69%, 35 items) in the metabolic pathway category, followed by secondary metabolite synthesis (40.62%, 26 items). Differentially metabolites belonging to flavonoid-flavonol synthesis and flavonoid biosynthesis also had relatively high proportions, at 15.62% (10 items) and 10.94% (7 items), respectively, indicating that flavonoid biosynthesis pathways played a significant role in this study.

[0051] KEGG pathway enrichment analysis was performed on differential metabolites, and the top 20 pathways by P-value were displayed in ascending order. Under different blanching treatments, the differential metabolites of *Lonicera fusiforme* were mainly enriched in metabolic pathways and the biosynthesis of secondary metabolites. These differential metabolites were significantly enriched in the biosynthetic pathways of ubiquinone and other terpenoid quinones, isoflavones, and flavonoid-flavonol synthesis. However, the metabolites with the most significant differences in content all belonged to the flavonoid and flavonol synthesis pathways, further confirming the promoting effect of microwave blanching on the accumulation of flavonoid components.

[0052] Using KEGG annotation information of differentially expressed metabolites identified according to screening criteria, five significantly enriched KEGG metabolic pathways were selected. Cluster analysis was performed on all differentially expressed metabolites in these pathways to better investigate the variation of substance content in different groups within potentially important metabolic pathways. If a pathway had fewer than five differentially expressed metabolites, that pathway was not displayed. Results are as follows: Figure 3 As shown, microwave blanching significantly improved the content of flavonoids compared to steam blanching, with the improvement entirely reflected in the content of flavonoids. The results indicate that microwave blanching has the effect of increasing the content of flavonoids in honeysuckle.

[0053] Example 7 Ten trained evaluators were invited to independently score the honeysuckle samples prepared in Example 1, Comparative Example 2, and Comparative Example 4 from five aspects: appearance (25%), soup color (10%), aroma (25%), taste (30%), and leaf residue (10%). Each item was scored from 0 to 100 points, and the average value was used to calculate the weighted total score.

[0054] Table 4. Effects of different fixation processes on the sensory properties of honeysuckle.

[0055] As shown in Table 4, there are significant differences between Sichuan honeysuckle prepared using different fixation processes. The sensory evaluation structure, referring to the green tea sensory quality evaluation criteria and the scoring table for each quality factor, is shown in Table 4. Using a weighted scoring method with 25% for appearance, 10% for liquor color, 25% for aroma, 30% for taste, and 10% for leaf residue, the Sichuan honeysuckle prepared using the fixation and drying process of Example 1 of this invention showed the best performance, performing well in appearance, liquor color, aroma, taste, and leaf residue. This indicates that the process of this invention can better present the excellent characteristics of Sichuan honeysuckle, and is slightly superior in aroma.

[0056] Figure 4-5 The images show the appearance and soup color of honeysuckle prepared using different processes. From... Figure 4 As can be seen, the honeysuckle strips prepared in Example 1 of this invention are slightly curled, golden yellow with green color, and have good uniformity; Figure 5The results show that the honeysuckle soup prepared by the process of this invention is greenish-yellow in color, clear and bright, and of excellent quality.

[0057] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for blanching and drying honeysuckle, characterized in that, Includes the following steps: The honeysuckle was subjected to microwave blanching treatment with a blanching power of 300-350kW and a blanching time of 3-5 minutes; the blanched honeysuckle was then dried at 80-90℃ for 3-5 hours.

2. The blanching and drying method according to claim 1, characterized in that, The blanching power is 340kW, and the blanching time is 4min.

3. The blanching and drying method according to claim 1, characterized in that, The drying temperature is 85°C, and the drying time is 4 hours.

4. The blanching and drying method according to claim 1, characterized in that, The drying process uses an electric thermostatic drying oven.

5. The application of the blanching and drying method according to any one of claims 1-4 in the preparation of honeysuckle products with heat-clearing, detoxifying, antibacterial and / or anti-inflammatory effects.

6. Honeysuckle prepared by the blanching and drying method according to any one of claims 1-4.

7. The honeysuckle according to claim 6, characterized in that, The honeysuckle has a chlorogenic acid content ≥140mg / g, a flavonoid content ≥80mg / g, and a polyphenol content ≥22mg / g.

8. A Sichuan honeysuckle tea product, characterized in that, The honeysuckle obtained by the blanching and drying method according to any one of claims 1-4 is processed into honeysuckle.

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