AHP-CRITIC综合加权法联用正交试验优选蜜玉竹炮制工艺及颜色相关性分析OA

Objective To optimize the honey-processing technology for Radix Polygonati Officinalis and to investigate the correlation between its key chemical components and color parameters during processing.Methods Using total polysaccharides,total saponins,alcohol-soluble extract,5-hydroxymethylfurfural(5-HMF)content,and macroscopic characteristics as evaluation indices,we investi-gated the effects of honey amount,steaming duration,and drying temperature.An integrated weighting method combining the analytic hierarchy process(AHP)and criteria importance through intercriteria correlation(CRITIC)was employed to determine comprehensive weight coefficients for each index.These coefficients were then used in conjunction with single-factor and orthogonal array tests to opti-mize the processing parameters.Correlation and regression analyses between the component indices and colorimetric values(L*,a*,b*,E*)were performed using SPSS 25.0.Results The optimal honey-processing parameters were determined as follows:for every 100 g of sliced Radix Polygonati Officinalis,mix with 15%(w/w)refined honey,steam at 100℃ for 10 hours,and then dry at 60℃ until the moisture content falls below 16%.The relative standard deviation(RSD)of the comprehensive score in the validation test was 0.73%.Correlation analysis revealed significant correlations between the chemical components and the color parameters L,a,and b,but only a weak correlation with the total color difference(E*).Conclusion The processing technology optimized by the AHP-CRITIC weighted orthogonal test is stable and feasible.The significant correlations established between the key chemical components and color values can serve as a valuable reference for standardizing the honey-processing of Radix Polygonati Officinalis,and for developing objective quality assessment criteria.