Influence of the integration processing technology and traditional processing methods on the quality of Astragali Radix
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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