Objective To analyze the changes of components and antioxidant activity of Astragali Radix before and after honey process-ing,and to provide scientific basis for the integrated processing technology of Astragali Radix origin processing.Methods Astragali Ra-dix was processed by traditional method and fresh-cut.Astragaloside Ⅳ,astragaloside Ⅱ,calycosin-7-glucoside,ononin,formonone-tin,total saponin,total flavonoid and total polysaccharid were used as the indexes.High performance liquid chromatography(HPLC)and ultraviolet-spectrophotometry(UV)were established to determine the content changes of Astragali Radix before and after honey-processed.The entropy weight method-grey correlation method-TOPSIS method were used to comprehensively analyze the quality differences between different processing methods and honey-processed.Finally,the changes of antioxidant capacity of Astragali Radix before and after honey-processed were investigated by DPPH free radical scavenging experiment.Results The contents of effective com-ponents in fresh slices and honey-processed products of Astragali Radix were generally higher than those in traditional pieces.Compre-hensive analysis showed that fresh slices of Astragali Radix were of better quality and had better scavenging ability for DPPH free radicals than traditional slices of Astragali Radix;raw slices of Astragali Radix had better scavenging ability compared with their honey-pro-cessed counterparts.Conclusion The integration processing technology and traditional processing methods has improved the quality of As-tragali Radix.The processing technology is scientific and feasible and is expected to guide the quality evaluation and decoction piece pro-duction of Astragali Radix.
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