Objective:To determine the optimal processing technology of salt-processed dodder and determine the total flavonoids and hyperoside content in salt dodder from different regions,in order to provide reference for later clinical application.Methods:The contents of total flavonoids and hyperoside in salt-processed dodder were determined by UV and HPLC.The entropy weight was calculated by entropy weight method to calculate its comprehensive score.The factors of stir-frying temperature,stir-frying time and brine concentration were investigated by three-factor and three-level method,and the optimal processing parameters of salt-processed dodder were determined.Totally 12 batches of dodder from different origin were processed with the optimum process parameters,and the total flavonoids and hyperoside content was determined.The quality standard of salt-processed dodder was improved.Results:The optimum processing technology of salt-processed dodder was soaking in 1％saline for 2h and stir-frying at 100-110 ℃ for 15 min.The predicted optimal process conditions were tested in triplicate.The average comprehensive score measured in practice was 93.57,and the relative error with the theoretical predicted value of 96.61 was 3.14％,which were close to the predicted values by response surface analysis.The total flavonoid content of 12 batches of salt-processed dodder increased while the hypericin content decreased after processing.The total flavone content of the salt-prepared product was between 27.23-41.26 mg/g,and the hypericin content was between 2.72-3.49 mg/g.Conclusion:Box-Behnken Design response surface optimization of salt-processed salt-processed dodder processing technology is reliable and stable,and it has practical value.The content of total flavonoids in salt dodder was higher than that in raw products,while the content of hypericin was lower.It is recommended to add content of total flavonoids to the quality standard of salt dodder as a content determination index.
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