A method for optimizing the processing technology of salted radix cyathulae

Abstract

The application discloses a method for optimizing a processing technology of salt Radix Cygni, and belongs to the technical field of traditional Chinese medicines. Based on single-factor test results, the application takes frying time, frying temperature and a ratio of the medicine to bran as the observation factors, takes the contents of beta-ecdysterone, oleanolic acid and extractives as the evaluation indexes, and uses the analytic hierarchy process and the entropy weight method in combination with the response surface method to investigate the influence of the frying time, the frying temperature and the ratio of the medicine to bran on the processing technology of salt Radix Cygni, so as to obtain the best processing technology. The application provides support for establishing a scientific and stable processing technology standard and for uniformizing the quality of salt Radix Cygni decoction pieces.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine technology, specifically relating to a method for optimizing the processing of salt-processed Achyranthes bidentata. Background Technology

[0002] Achyranthes bidentata, the dried root of the perennial plant Achyranthes bidentata of the Amaranthaceae family, was first recorded in the *Shennong Bencao Jing* (Shennong's Classic of Materia Medica). It is one of the four famous traditional Chinese medicines of Huai River region, known for its functions of tonifying the liver and kidneys, strengthening tendons and bones, and promoting blood circulation and menstruation. It mainly contains saponins, flavonoids, polysaccharides, and other active ingredients. Achyranthes bidentata is listed as a superior herb in the *Shennong Bencao Jing*. From the Han Dynasty, there are records of various processing methods, including "soaking in wine and baking," "stir-frying in salt water," "stir-frying in tea water," "roasting in licorice water," "stir-frying in children's urine," and "roasting in wine." Different processing methods affect the efficacy of Achyranthes bidentata. After being roasted in wine... Salt processing enhances its effects of relieving pain and promoting blood circulation, while salt processing enhances its effects of tonifying the liver and kidneys and strengthening tendons and bones. Currently, the most commonly used processed Achyranthes bidentata products in clinical practice are raw Achyranthes bidentata and Achyranthes bidentata processed with wine. The processing methods vary slightly from place to place. Jianchang-style salt-processed Achyranthes bidentata is processed with honey and wheat bran. The sweet and warm properties of honey can mitigate the bitter, cold, and irritating nature of Achyranthes bidentata, while wheat bran can enhance its spleen-strengthening and stomach-regulating effects. Compared with ordinary salt processing, it has better effects in tonifying the liver and kidneys and strengthening tendons and bones, and can reduce gastrointestinal irritation, thus expanding the clinical application options. β-ecdysterone is a key active ingredient in Achyranthes bidentata for anti-osteoporosis and immune regulation, while oleanolic acid has significant anti-inflammatory and anti-tumor effects. Both are candidate components for quality markers of Achyranthes bidentata, and changes in their content can directly reflect the quality of the processing technology. Although the addition of wheat bran for stir-frying is recorded in pharmacopoeias throughout history and is also included in the processing standards of various provinces and cities, the processing parameters of adding honey bran for stir-frying salted Achyranthes bidentata are not clear enough. Therefore, it is necessary to provide a method to optimize the processing technology of Jianchang-style salted Achyranthes bidentata and determine the optimal processing parameters of salted Achyranthes bidentata. Summary of the Invention

[0003] To address the shortcomings of existing technologies, the present invention aims to provide a method for optimizing the processing technology of salt-processed Achyranthes bidentata. This method is based on single-factor experimental results, with stir-frying time, stir-frying temperature, and the ratio of medicinal herbs to wheat bran as the factors under investigation, and β-ecdysterone, oleanolic acid, and extract content as evaluation indicators. The method employs analytic hierarchy process (AHP) and entropy weight method combined with response surface methodology to investigate the effects of stir-frying time, stir-frying temperature, and the ratio of medicinal herbs to wheat bran on the processing technology of Jianchang style salt-processed Achyranthes bidentata, thereby obtaining the optimal processing technology.

[0004] To achieve the above objectives, the present invention adopts the following technical solution: a method for optimizing the processing of salt-processed Achyranthes bidentata, comprising the following steps: (1) Determining weights using the analytic hierarchy process: The three indicators, β-ecdysterone, oleanolic acid, and extract content, are divided into three levels: β-ecdysterone > oleanolic acid > extract. A judgment matrix is ​​constructed for pairwise comparisons, and the corresponding weight coefficients are calculated. (2) Determination of weights by entropy weight method: The weight coefficients of β-ecdysterone, oleanolic acid and extract content indicators were calculated by entropy weight method; (3) Comprehensive weight and comprehensive score: Substitute the weight coefficients obtained by the analytic hierarchy process and the entropy weight method into the formula Mi=W i-AHP W i-EWM / ΣW i-AHP W i-EWM The comprehensive weights of β-ecdysterone, oleanolic acid, and extract were obtained respectively, and the comprehensive score was calculated. The comprehensive score = [(extract content / maximum extract content) × comprehensive weight of extract + (β-ecdysterone content / maximum β-ecdysterone content) × comprehensive weight of β-ecdysterone + (oleanolic acid content / maximum oleanolic acid content) × comprehensive weight of oleanolic acid]; (4) Single factor analysis: The stir-frying time, stir-frying temperature and the ratio of medicinal herbs to wheat bran were used as the factors to be investigated, and β-ecdysterone, oleanolic acid and extract were used as the evaluation indicators to conduct a comprehensive analysis and screen out the best processing parameters. (5) Optimization of the processing technology of salt-processed Achyranthes bidentata using response surface methodology: Under the results of single-factor analysis, the frying time, frying temperature and the ratio of medicinal herbs to wheat bran of salt-processed Achyranthes bidentata were used as influencing factors. The Box-Behnken response surface methodology was adopted and the Design Expert 13 software was used for fitting analysis. The frying time, frying temperature and the ratio of medicinal herbs to wheat bran of salt-processed Achyranthes bidentata were used as independent variables and the comprehensive score was used as the dependent variable to obtain the final equation. Based on the final optimization results of the model fitting, the optimal processing technology of salt-processed Achyranthes bidentata was determined.

[0005] Preferably, step (2) of determining the entropy weight method includes the following steps: The original experimental data were used to construct an initial matrix, and the data were standardized according to formula (1). (1) In equation (1), For the i-th sample and the j-th indicator, Let j be the minimum value of the j-th index among all samples. The j-th indicator is the maximum value among all samples. For the standardized data of the i-th sample and the j-th indicator, Calculate the entropy values ​​of each indicator using formulas (2) and (3). (2) (3) In equations (2) and (3) Let represent the weight of the i-th sample and the j-th indicator, and n be the total number of samples. Sum the standardized data of all samples for the j-th indicator. Let the entropy value be the j-th index. Let n be the natural logarithm of the total sample size n. Calculate the weights of each indicator using formula (4). (4) In formula (4) Let j be the weight of the j-th indicator. Let be the difference coefficient of the j-th indicator. Sum the coefficients of difference for all indicators.

[0006] Compared with the prior art, the present invention has the following advantages: Based on single-factor experimental results, this invention uses stir-frying time, stir-frying temperature, and the ratio of medicinal herbs to wheat bran as factors of investigation, and β-ecdysterone, oleanolic acid, and extract content as evaluation indicators. It employs the analytic hierarchy process (AHP) and entropy weight method combined with response surface methodology to investigate the effects of stir-frying time, stir-frying temperature, and the ratio of medicinal herbs to wheat bran on the processing technology of Jianchang-style salted Achyranthes bidentata, thereby obtaining the optimal processing technology. This provides support for establishing scientific and stable processing technology standards and for the homogenization of the quality of salted Achyranthes bidentata slices. Attached Figure Description

[0007] Figure 1 This is a chromatogram of an embodiment of the present invention; Figure 1 In the chromatogram, A is the chromatogram of β-ecdysterone reference standard, B is the chromatogram of oleanolic acid reference standard, C is the chromatogram of β-ecdysterone of Achyranthes bidentata test sample, and D is the chromatogram of oleanolic acid of Achyranthes bidentata test sample. Figure 2 This is a graph showing the effect of cooking time on the overall score in an embodiment of the present invention; Figure 3 This is a graph showing the effect of cooking temperature on the overall score in an embodiment of the present invention; Figure 4 This is a graph showing the effect of the wheat bran ratio on the overall score in an embodiment of the present invention; Figure 5 The above are response surfaces and contour plots of the interactions of various factors, drawn using Design Expert 13 software in this embodiment of the invention. Detailed Implementation

[0008] The technical solution of the present invention will be clearly and completely described below with reference to specific embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example

[0009] A method for optimizing the processing of salt-processed Achyranthes bidentata includes the following steps: (1) Determining weights using the analytic hierarchy process: The three indicators, β-ecdysterone, oleanolic acid, and extract content, are divided into three levels: β-ecdysterone > oleanolic acid > extract. A judgment matrix is ​​constructed for pairwise comparisons, and the corresponding weight coefficients are calculated. (2) Entropy weight method for weight determination: The entropy weight method is used to calculate the weight coefficients of β-ecdysterone, oleanolic acid, and extract content indicators. Preferably, the entropy weight method for weight determination includes the following steps: The original experimental data were used to construct an initial matrix, and the data were standardized according to formula (1). (1) In equation (1), For the i-th sample and the j-th indicator, Let j be the minimum value of the j-th index among all samples. The j-th indicator is the maximum value among all samples. For the standardized data of the i-th sample and the j-th indicator, Calculate the entropy values ​​of each indicator using formulas (2) and (3). (2) (3) In equations (2) and (3) Let represent the weight of the i-th sample and the j-th indicator, and n be the total number of samples. Sum the standardized data of all samples for the j-th indicator. Let the entropy value be the j-th index. Let n be the natural logarithm of the total sample size n. Calculate the weights of each indicator using formula (4). (4) In formula (4) Let j be the weight of the j-th indicator. Let be the difference coefficient of the j-th indicator. Sum the coefficients of difference for all indicators; (3) Comprehensive weight and comprehensive score: Substitute the weight coefficients obtained by the analytic hierarchy process and the entropy weight method into the formula Mi=W i-AHP W i-EWM / ΣW i-AHP W i-EWM The comprehensive weights of β-ecdysterone, oleanolic acid, and extract were obtained respectively, and the comprehensive score was calculated. The comprehensive score = [(extract content / maximum extract content) × comprehensive weight of extract + (β-ecdysterone content / maximum β-ecdysterone content) × comprehensive weight of β-ecdysterone + (oleanolic acid content / maximum oleanolic acid content) × comprehensive weight of oleanolic acid]; (4) Single factor analysis: The stir-frying time, stir-frying temperature and the ratio of medicinal herbs to wheat bran were used as the factors to be investigated, and β-ecdysterone, oleanolic acid and extract were used as the evaluation indicators to conduct a comprehensive analysis and screen out the best processing parameters. (5) Optimization of the processing technology of salt-processed Achyranthes bidentata using response surface methodology: Under the results of single-factor analysis, the frying time, frying temperature and the ratio of medicinal herbs to wheat bran of salt-processed Achyranthes bidentata were used as influencing factors. The Box-Behnken response surface methodology was adopted and the Design Expert 13 software was used for fitting analysis. The frying time, frying temperature and the ratio of medicinal herbs to wheat bran of salt-processed Achyranthes bidentata were used as independent variables and the comprehensive score was used as the dependent variable to obtain the final equation. Based on the final optimization results of the model fitting, the optimal processing technology of salt-processed Achyranthes bidentata was determined.

[0010] 1. Experimental Materials 1.1 Experimental Reagents β-ecdysterone and oleanolic acid reference standards were purchased from a biotechnology company in Sichuan Province, with a mass fraction ≥98%; water was purchased from Wahaha purified water; methanol and acetonitrile were of chromatographic grade; and all other reagents were of analytical grade.

[0011] 1.2 Experimental Apparatus Agilent 1100 high performance liquid chromatograph (a US technology company), BT25S 1 / 100,000 electronic balance (a Beijing company), KQ-500E ultrasonic cleaner (a Kunshan company), SHZ-D(Ⅲ) Yuhua brand circulating water vacuum pump (a Gongyi company), HH-6 digital display constant temperature water bath (an electrical appliance company).

[0012] 1.3 Experimental Medicinal Materials The Achyranthes bidentata produced in Jiaozuo, Henan Province, was purchased from a company in Anhui Province. The wheat bran selected was of high quality, with a light color, uniform particles, and no impurities. It was sieved through a No. 5 sieve. The product also included commercially available pure honey and edible salt.

[0013] 2. Experimental Methods 2.1 Determination of chromatographic method 2.1.1 Chromatographic conditions β-Ecdysterone chromatographic method: Column: Colum C18 (250mm×4.6mm, 5μm); Mobile phase: acetonitrile-water (20:80); Flow rate: 1.0mL / min; Column temperature: 30℃; Detection wavelength: 230nm; Injection volume: 10μL. Oleanolic acid chromatographic method: Column: Colum C18 (250mm×4.6mm, 5μm); Mobile phase: acetonitrile-water (90:10); Flow rate: 1.0mL / min; Column temperature: 30℃; Detection wavelength: 208nm; Injection volume: 10μL. Chromatogram as shown. Figure 1 As shown.

[0014] 2.1.2 Preparation of reference solution Accurately weigh 8.9 mg of β-ecdysterone and 8.58 mg of oleanolic acid reference standards using a 1 / 100,000 analytical balance, and place them in 10 ml and 5 ml volumetric flasks, respectively. Dilute to the mark with methanol to obtain reference solutions of 0.89 mg / ml and 1.716 mg / ml, respectively, for later use.

[0015] 2.1.3 Preparation of test solution Preparation method of β-ecdysterone test solution: Weigh 1.0 g of each processed Achyranthes bidentata powder and place it in a stoppered conical flask. Add 30 ml of water-saturated n-butanol, seal the flask, and soak overnight (12 h). The next day, place the conical flask in an ultrasonic instrument and sonicate for 30 min at 300 W and 40 kHz. Filter, wash the container and residue several times with 10 ml of methanol, combine the washing liquid and filtrate, evaporate the mixture to dryness, dissolve the residue completely in methanol, transfer it to a 5 ml volumetric flask, dilute to the mark with methanol, shake well, and filter through a 0.22 μm microporous membrane to obtain the β-ecdysterone test solution.

[0016] Preparation of oleanolic acid test solution: Accurately weigh 1.0 g of each processed Achyranthes bidentata powder, place it in a stoppered conical flask, add 30 ml of 2 mol / L hydrochloric acid solution, connect the reflux apparatus, and reflux in a boiling water bath (100℃) for 4 h. After extraction, allow the solution to cool, filter, and collect the residue. Rinse the residue repeatedly with distilled water until neutral, and dry it in a 60℃ constant temperature drying oven. Transfer the dried residue to a conical flask, add 30 ml of anhydrous ethanol, and sonicate at 50℃ for 30 min. Filter while hot, and evaporate the filtrate to dryness in an evaporating dish. Dissolve the residue completely in acetonitrile, transfer it to a 10 ml volumetric flask, add acetonitrile to the mark, shake well, and filter through a 0.22 μm microporous membrane to obtain the oleanolic acid test solution.

[0017] 2.1.4 Determination of extract content Accurately weigh 2.0g of each processed Achyranthes bidentata powder and place it in a 250ml Erlenmeyer flask. Add 50ml of 50% ethanol solution to the flask, weigh, and let stand for 1 hour. Then connect a condenser, heat to boiling, and start timing. Reflux for 1 hour. After the solution cools, weigh it again, make up the weight with 50% ethanol, filter, and accurately measure 25ml of the filtrate. Immediately transfer the filtrate to a pre-dried, constant-weight evaporating dish, evaporate to dryness, and then dry in an oven for 3 hours. Afterward, cool in a desiccator for 30 minutes and weigh accurately. Calculate the extract content based on the dry matter mass.

[0018] 2.1.5 Examination of Linear Relationships Accurately pipette the reference solution from section "2.1.2" and dilute it stepwise. Under the chromatographic conditions corresponding to section "2.1.1", plot the peak area of ​​the reference solution on the Y-axis and the mass concentration on the X-axis. The results are shown in Table 1. Table 1 Linear Relationships of Each Component

[0019] 2.1.6 Precision Experiment Accurately pipette 1 ml of the reference solution for β-ecdysterone and oleanolic acid peaks, and inject it 6 times consecutively under the chromatographic conditions specified in section "2.1.1". Obtain the peak areas of β-ecdysterone and oleanolic acid, and calculate the RSD values ​​to be 1.04% and 0.37%, respectively. The results indicate that the instrument has good precision.

[0020] 2.1.7 Stability Test Take the same Achyranthes bidentata processed product test solution, accurately pipette 1 ml, and inject it at 0, 2, 4, 8, 12, and 24 h according to the chromatographic conditions of "2.1.1" to determine the peak areas of β-ecdysterone and oleanolic acid. The RSD values ​​were calculated to be 1.19% and 0.26%, respectively. The results show that the sample has good stability within 24 h.

[0021] 2.1.8 Repeatability Experiment Six portions of the same batch of processed Achyranthes bidentata powder, each weighing 1.0 g, were accurately weighed and analyzed under the chromatographic conditions described in "2.1.1". The peak areas of β-ecdysterone and oleanolic acid were measured, and the RSD values ​​were calculated to be 0.50% and 0.42%, respectively. The results indicate that the method has good repeatability.

[0022] 2.1.9 Recovery rate Six portions each of the processed Achyranthes bidentata powder with known β-ecdysterone and oleanolic acid contents were taken and added to the reference solution at a ratio of 100% of the component content to prepare the test solutions. The samples were injected under the chromatographic conditions described in section "2.1.1" to determine the peak areas. The average recovery rate of the six β-ecdysterone sample solutions was 100.9%, with an RSD of 1.81%. The average recovery rate of the six oleanolic acid sample solutions was 100.1%, with an RSD of 0.31%. These results indicate that the established method for determining the content of β-ecdysterone and oleanolic acid has good accuracy.

[0023] 2.2 Analysis and determination of the weights of comprehensive indicators 2.2.1 Determining Weights in the Analytic Hierarchy Process (AHP) The Analytic Hierarchy Process (AHP) is a systematic multi-criteria decision-making method. It constructs a hierarchical model, uses subjective experience to judge evaluation indicators, and finally determines the weight of each factor through numerical calculation to assess qualitative problems. β-ecdysterone can promote protein synthesis and muscle growth, and has anti-osteoporosis and immune-enhancing effects. Oleanolic acid has anti-inflammatory, free radical scavenging, antioxidant, and anti-aging effects, and can induce tumor cell apoptosis, thus having anti-tumor effects. Achyranthes bidentata extract contains various chemical components such as steroids, saponins, and polysaccharides, which are the material basis for its therapeutic effects. The extract content, to a certain extent, reflects the quality of the medicinal material. The above three indicators are divided into three levels: β-ecdysterone > oleanolic acid > extract.

[0024] A judgment matrix was constructed for pairwise comparisons, and the corresponding weight coefficients were calculated (see Table 2). The weight coefficients for β-ecdysterone, oleanolic acid, and extract were 0.5247, 0.3337, and 0.1416, respectively. The consistency test results of the indicator weight analysis were: CI = 0.0269 and CR = 0.0464, where CI ≠ 0 and CR < 0.1, indicating that the analysis matrix has good consistency and the indicator weight coefficients are reliable and can be used for indicator weighting.

[0025] Table 2 Hierarchical Analysis Matrix

[0026] 2.2.2 Entropy Weight Method for Weight Determination The entropy weight method is based on the concept of information entropy, which is an indicator that measures the degree of uncertainty or disorder in a system. It can be used to measure the amount of information in data and determine the weight of each indicator in a multi-indicator system. The greater the variability of an indicator, the more disordered the system is, the richer the amount of information it provides, and the higher its weight.

[0027] The original experimental data were used to construct an initial matrix, and the data were standardized according to formula (1). (1) Calculate the entropy values ​​of each indicator in (2) and (3) using the formula. (2) (3) Calculate the weights of each indicator using formula (4) (4) The results are shown in Table 3.

[0028] Table 3 Entropy values ​​and weighting coefficients of each indicator

[0029] 2.2.3 Overall Weighting and Overall Score Substitute the weight coefficients obtained from the analytic hierarchy process (AHP) and the entropy weight method into the formula. The comprehensive weights of β-ecdysterone, oleanolic acid, and extract were 0.5852, 0.3278, and 0.0870, respectively. The comprehensive score was calculated as follows: [(extractant content / maximum extractant content) × comprehensive weight of extractant + (β-ecdysterone content / maximum β-ecdysterone content) × comprehensive weight of β-ecdysterone + (oleanolic acid content / maximum oleanolic acid content) × comprehensive weight of oleanolic acid].

[0030] 2.3 Univariate analysis Using stir-frying time, stir-frying temperature, and the ratio of medicinal herbs to wheat bran as factors of consideration, and β-ecdysterone, oleanolic acid, and extract as evaluation indicators, a comprehensive analysis was conducted to screen out the optimal processing parameters.

[0031] 2.3.1 Processing Method Pretreatment of Achyranthes bidentata: Weigh out Achyranthes bidentata slices of the same batch and uniform size, and spray them with salt water at a mass ratio of 50:1 to salt water until the Achyranthes bidentata is fully saturated.

[0032] Wheat bran pretreatment: Take 60g of honey and 30g of purified water, mix them evenly, then add them to 200g of wheat bran and mix thoroughly. Stir well and stir at 100℃ for 90 seconds.

[0033] Add the pre-made wheat bran to a pot. When white smoke appears, add the achyranthes bidentata, start timing, and stir-fry while maintaining the temperature. Once the predetermined time is reached, turn off the heat, let it cool, and sift out the wheat bran to obtain the final product.

[0034] 2.3.2 Examination of cooking time Five portions of pretreated Achyranthes bidentata, each weighing 40g, were taken. The stir-frying temperature was controlled at 200℃, and the stir-frying times were 9 min, 10 min, 11 min, 12 min, and 13 min, respectively. The ratio of Achyranthes bidentata to wheat bran was 1:1.5. Following the processing method described in section "2.3.1", samples were obtained at different stir-frying times. The results showed that the highest comprehensive score was achieved when the stir-frying time was 11 min. The optimal range for the processing time was determined to be 10 min-12 min. Figure 2 As shown.

[0035] 2.3.3 Examination of stir-frying temperature Five portions of pretreated Achyranthes bidentata, each weighing 40g, were taken. The stir-frying temperatures were controlled at 180℃, 190℃, 200℃, 210℃, and 220℃, with a stir-frying time of 11 min. The ratio of Achyranthes bidentata to wheat bran was 1:1.5. Following the processing method described in section "2.3.1", samples were obtained at different stir-frying temperatures. The results showed that the highest overall score was achieved when the stir-frying temperature reached 210℃. The optimal range for the processing temperature was finally determined to be 190℃-210℃. Figure 3 As shown.

[0036] 2.3.4 Investigation of the ratio of medicinal herbs to wheat bran Five portions of pretreated Achyranthes bidentata, each weighing 40g, were taken. The stir-frying temperature was controlled at 210℃, and the stir-frying time was 11 minutes. The ratios of Achyranthes bidentata to wheat bran were 1:0.5, 1:1, 1:1.5, 1:2, and 1:2.5, respectively. Following the processing method in section "2.3.1", samples with different wheat bran ratios were obtained. The results showed that the highest comprehensive score was achieved when the ratio of Achyranthes bidentata to wheat bran was 1:1. Therefore, the optimal wheat bran ratio for processing was determined to be 1:0.5–1:1.5. Figure 4 As shown.

[0037] Table 3. Levels of Experimental Design Factors

[0038] Table 4 Box-Behnken Test Protocol and Results

[0039] In parallel experiments with the same factor levels, the differences in the overall scores mainly stemmed from minor errors in the operation process (such as fluctuations in frying temperature and sampling uniformity), and all differences were within acceptable limits (RSD < 3%). 2.4.2 Model Fitting and Analysis of Variance The fitting analysis of Table 4 was performed using Design Expert 13 software. Indicators A, B, and C were used as independent variables, and the comprehensive score as the dependent variable. The final equation obtained was Y = 0.9237 + 0.0408A + 0.0155B + 0.0262C - 0.0105AB - 0.0161AC - 0.0275BC - 0.125A 2 -0.0161B 2 -0.1095C 2 The variance analysis of the regression model is shown in Table 5. Table 5. Results of ANOVA for the regression model

[0040] Table 5 shows that P < 0.05 for the model and P > 0.05 for the lack of fit, indicating highly significant differences between the models. The lack of fit term is not significant, suggesting a good model fit. The correlation coefficient R0 is also shown. 2=0.9711, Adjusted R²=0.9452, Predicted R²=0.8976, Difference =0.0476<0.2, indicating that the model is realistic and reliable and can be used for processing technology research. Factor A has a highly significant effect on the overall score, Factor C has a generally significant effect, and Factor B has no significant effect. The interactions AB (P=0.4351), AC (P=0.2436), and BC (P=0.0666) have no significant differences (P>0.05), indicating that the interaction effects among factors have a relatively small impact on the overall score; therefore, the degree of influence of each factor is A>C>B.

[0041] 2.4.3 Box-Behnken Response Surface Analysis of Regression Model like Figure 5 The response surface and contour plots of the interactions of various factors were drawn using Design Expert 13 software. The shape of the contour lines indicates that the interaction between frying temperature and wheat bran ratio, and between frying time and frying temperature, is stronger than that between frying time and wheat bran ratio. The top of the surface corresponds to the region of optimal comprehensive score. According to the final optimization results of the model fitting, the theoretically optimal processing parameters are: frying time 11.116 min, frying temperature 200.084℃, and wheat bran ratio of 1.121. Considering the simplification requirements of production and process, the final processing parameters are determined to be: time 11 min, temperature 200℃, and wheat bran ratio of 1:1.

[0042] 2.4.4 Optimal Process Validation Weigh 40 g of raw Achyranthes bidentata of the same batch and uniform size, and verify the optimal processing method according to section "2.4.3". Perform the operation in parallel three times. The verification results are shown in Table 6. Table 6. Verification Test Results

[0043] The results showed that the average comprehensive score of the three parallel experiments was 0.9330, the RSD value was 1.10%, and the difference between the actual value and the predicted value was small, indicating that the processing technology was stable, had good repeatability, and the model had good predictive ability and was operable.

[0044] in conclusion This invention first screened the optimal ranges for stir-frying time, stir-frying temperature, and the ratio of medicinal herbs to wheat bran through single-factor experiments. Then, it used the analytic hierarchy process (AHP) with entropy weight method to determine the comprehensive weights of the evaluation indicators (β-ecdysterone 0.5852, oleanolic acid 0.3278, and extract 0.0870). This approach takes into account both subjective experience regarding the emphasis on key active ingredients and avoids weight bias through objective data, making the comprehensive score more scientific. The study found that if the stir-frying time is too short (<11 min), the Achyranthes bidentata is not sufficiently heated, resulting in insufficient dissolution of active ingredients; if it is too long (>11 min), the high temperature causes the degradation of β-ecdysterone and oleanolic acid, leading to a decrease in the comprehensive score. 200℃ is the suitable temperature for stir-frying with honey and wheat bran, which can promote the dissolution of effective ingredients and avoid the production of harmful substances from scorching wheat bran. When the ratio of medicinal herbs to wheat bran is 1:1, the honey and wheat bran can evenly coat the Achyranthes bidentata, mitigate the local high temperature during the stir-frying process, and improve the uniformity of the quality of the medicinal slices. A comprehensive evaluation was conducted. Due to limitations in experimental conditions, the optimal processing method for Jianchang-style salt-processed Achyranthes bidentata was determined to be a stir-frying time of 11 minutes, a stir-frying temperature of 200℃, and a herb-to-wheat bran ratio of 1:1. The final prediction model showed high good fit and good significance in the regression equation (model P < 0.05, lack-of-fit P > 0.05), with a correlation coefficient R0.05. 2 =0.9711, Adjust R 2 With prediction R 2 The difference < 0.2 indicates that the model is true and reliable and can be used for processing technology research. Compared with the traditional empirical process (stir-frying time 15 min, temperature 180℃), the content of β-ecdysterone in this optimized process is increased by about 12%, the content of oleanolic acid is increased by about 8%, and the processed slices have uniform color and no scorch spots, resulting in better quality.

[0045] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for optimizing the processing technology of salt-processed Achyranthes bidentata, which is based on the results of single-factor experiments, using stir-frying time, stir-frying temperature, and the ratio of medicinal herbs to wheat bran as the factors under investigation, and β-ecdysterone, oleanolic acid, and extract content as evaluation indicators. The method employs analytic hierarchy process (AHP) and entropy weight method combined with response surface methodology to investigate the effects of stir-frying time, stir-frying temperature, and the ratio of medicinal herbs to wheat bran on the processing technology of Jianchang-style salt-processed Achyranthes bidentata, thereby obtaining the optimal processing technology. The method is characterized by... Includes the following steps: (1) Determining weights using the analytic hierarchy process: The three indicators, β-ecdysterone, oleanolic acid, and extract content, are divided into three levels: β-ecdysterone > oleanolic acid > extract. A judgment matrix is ​​constructed for pairwise comparisons, and the corresponding weight coefficients are calculated. (2) Determination of weights by entropy weight method: The weight coefficients of β-ecdysterone, oleanolic acid and extract content indicators were calculated by entropy weight method; (3) Comprehensive weight and comprehensive score: Substitute the weight coefficients obtained by the analytic hierarchy process and the entropy weight method into the formula Mi=W i- AHP W i-EWM / ΣW i-AHP W i-EWM The comprehensive weights of β-ecdysterone, oleanolic acid, and extract were obtained respectively, and the comprehensive score was calculated. The comprehensive score = [(extract content / maximum extract content) × comprehensive weight of extract + (β-ecdysterone content / maximum β-ecdysterone content) × comprehensive weight of β-ecdysterone + (oleanolic acid content / maximum oleanolic acid content) × comprehensive weight of oleanolic acid]; (4) Single factor analysis: The stir-frying time, stir-frying temperature and the ratio of medicinal herbs to wheat bran were used as the factors to be investigated, and β-ecdysterone, oleanolic acid and extract were used as the evaluation indicators to conduct a comprehensive analysis and screen out the best processing parameters. (5) Optimization of the processing technology of salt-processed Achyranthes bidentata using response surface methodology: Under the results of single-factor analysis, the frying time, frying temperature and the ratio of medicinal herbs to wheat bran of salt-processed Achyranthes bidentata were used as influencing factors. The Box-Behnken response surface methodology was adopted and the Design Expert 13 software was used for fitting analysis. The frying time, frying temperature and the ratio of medicinal herbs to wheat bran of salt-processed Achyranthes bidentata were used as independent variables and the comprehensive score was used as the dependent variable to obtain the final equation. Based on the final optimization results of the model fitting, the optimal processing technology of salt-processed Achyranthes bidentata was determined.

2. The method for optimizing the processing of salt-processed Achyranthes bidentata according to claim 1, characterized in that, Step (2), the determination of weights using the entropy weight method, includes the following steps: The original experimental data were used to construct an initial matrix, and the data were standardized according to formula (1). (1)； In equation (1), For the i-th sample and the j-th indicator, Let j be the minimum value of the j-th index among all samples. The j-th indicator is the maximum value among all samples. For the standardized data of the i-th sample and the j-th indicator, Calculate the entropy values ​​of each indicator using formulas (2) and (3). (2)； (3)； In equations (2) and (3) Let represent the weight of the i-th sample and the j-th indicator, and n be the total number of samples. Sum the standardized data of all samples for the j-th indicator. Let the entropy value be the j-th index. Let n be the natural logarithm of the total sample size n. Calculate the weights of each indicator using formula (4). (4)； In formula (4) Let j be the weight of the j-th indicator. Let be the difference coefficient of the j-th indicator. Sum the coefficients of difference for all indicators.

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