Objective To compare the effects of fresh cutting and traditional cutting on the quality of Radix Isatidis decoction pieces, and to screen suitable cutting methods.

Methods Radix Isatidis samples were collected from five producing areas and processed using different methods. Macroscopic and microscopic identifications were carried out for all samples. The contents of nine indicative components, including total polysaccharides, total flavonoids, adenosine, guanosine, cytidine, uridine, (R,S)-epigoitrin, indigo, and indirubin, were determined by UV spectrophotometry and HPLC. The entropy weight method was employed to calculate the weight of each indicator, and a comprehensive evaluation and ranking were performed to compare the effects of the two processing methods on the quality of Radix Isatidis from different producing areas.

Results No significant differences were observed among all samples in terms of macroscopic identification and transverse section microscopic characteristics, whereas slight differences were noted in powder microscopic features. The results of multi-component content determination showed that, after comprehensive scoring weighted by the entropy weight method, the comprehensive scores of fresh-cut decoction pieces from all producing areas were higher than those of traditionally cut decoction pieces from the same producing areas, indicating that fresh cutting exhibited superior comprehensive quality to traditional cutting across different producing areas. In addition, obvious differences in content were observed among different producing areas.

Conclusion Fresh cutting can better preserve the active components in Radix Isatidis and the operation method is relatively simple. Therefore, it may be considered as the cutting method for Radix Isatidis decoction pieces.

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