Objective  Based on the main components of Paeoniae Radix Alba, combined with the analytic hierarchy process-entropy weight method comprehensive evaluation, to optimize the processing technology of Jianchangbang wine moistened honey bran fried Paeoniae Radix Alba.

Methods  Using the comprehensive scores of paeoniflorin, albiflorin, hydroxypaeoniflorin, water-soluble extract, and alcohol-soluble extract contents as indexes, single factor experiments and Box Behnken response surface methodology were used to investigate the effects of rice wine dosage, stir-frying time, stir-frying temperature and honey bran dosage on the processing technology of Paeoniae Radix Alba, and to screen the optimal processing parameters.

Results  The optimal processing technology of Jianchangbang wine moistened honey bran fried Paeoniae Radix Alba was as follows: the amount of rice wine was 15%, the stir-frying time was 10 min, the stir-frying temperature was 170 ℃, and the amount of honey bran was 40%. The verification results were consistent with the predicted results.

Conclusion  The optimized processing technology of Paeoniae Radix Alba is stable and feasible, which can provide a reference for the processing technology of Paeoniae Radix Alba and related research.

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