Objective To establish an integrated processing technology for Acorus tatarinowii decoction pieces in the producing area, and to compare it with the traditional method.

Methods A single-factor test combined with Box-Behnken response surface methodology was employed. Slice thickness, drying temperature, and drying time were selected as the influencing factors, while volatile oil yield, Alcohol soluble extract content, β-asarone content, and appearance and symptorn score were used as evaluation indices. After objective weighting by the CRITIC method, a comprehensive score was calculated to optimize the integrated processing technology. Three parallel experiments were performed for verification, and a control group using the traditional process was set up for comparative analysis.

Results The optimal process obtained by software fitting was a slice thickness of 4 mm, drying temperature of 60.47 ℃, and drying time of 3.96 h. Adjusted to practical conditions, the process was set as slice thickness 4 mm, drying temperature 60 ℃, and drying time 4 h. The average comprehensive score from the parallel experiments was 94.39 (RSD = 2.36%), which was significantly higher than that of the samples processed by the traditional method (score 57.79), indicating that the integrated process markedly improved the overall quality of the decoction pieces.

Conclusion The integrated processing technology optimized by response surface methodology is reasonable and feasible and provides a theoretical basis and data support for the standardized production and quality evaluation of Acorus tatarinowii decoction pieces.

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