CN109394826B - Preparation method of honey-fried radix hedysari decoction pieces - Google Patents
Preparation method of honey-fried radix hedysari decoction pieces Download PDFInfo
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Abstract
The invention discloses a preparation method of honey-fried radix hedysari decoction pieces, which comprises the steps of rushing a fresh radix hedysari medicinal material to remove soil, directly cutting into slices with the thickness of 3-6 mm, adding 25% of refined honey, uniformly stirring, putting into a steamer for steaming for 30min, taking out, drying in an electric heating blast oven at 90 ℃, and cooling to obtain the honey-fried radix hedysari decoction pieces. The invention has the beneficial effects that: compared with the traditional decoction pieces, the honey-fried radix hedysari decoction pieces prepared by the preparation method provided by the invention have higher contents of index components such as total polysaccharides, total flavonoids, formononetin and the like. The comparison results show that the processing technology of the honey-fried radix hedysari decoction piece production place processing and concocting integrated is simple and feasible, the processing parameters are controllable in the whole process, the overall component group and the index component content are obviously improved compared with the traditional decoction pieces, the preparation of the high-quality honey-fried radix hedysari decoction piece is facilitated, and the automation and the whole industrial chain processing are easier to realize.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicine decoction pieces, and particularly relates to a preparation method of honey-fried radix hedysari decoction pieces.
Background
Hedysarum polygama (also called as "striga asiatica") is a dry root of Hedysarum philippinensis hands-Mazz of Leguminosae, and is called as "Hedysarum polygama" because its skin is ruddy, and is one of important genuine medicinal materials in Gansu province. Radix hedysari is used as a traditional Chinese medicine and is clinically required to be processed and then used as a medicine, the current common radix hedysari processed products have two specifications of raw products and honey-fried products, and honey-fried radix hedysari is mainly used for tonifying middle-jiao and Qi and can treat symptoms such as qi deficiency and hypodynamia, poor appetite and loose stool.
The traditional processing method of honey-fried radix hedysari decoction pieces comprises the following steps: firstly, cleaning and moistening the dried radix hedysari medicinal materials, cutting into thick slices, and drying to obtain the raw radix hedysari decoction pieces. Diluting Mel with appropriate amount of boiling water, adding radix Hedysari crude decoction pieces, stirring, sealing thoroughly, parching with slow fire until it is not sticky, and cooling. This method has the following problems: firstly, the traditional processing process of honey-fried radix hedysari decoction pieces starts from dry medicinal materials or raw cut decoction pieces, and the effective ingredients are lost due to the fact that the medicine needs to be moistened for the second time. Secondly, stir-frying is needed after mixing with honey, which means that the duration of heat in the stir-frying process is difficult to control, and different processing places and different processors may cause inconsistent quality of honey-fried radix hedysari decoction pieces due to inconsistent duration of heat and stir-frying time. Thirdly, the honey-fried radix hedysari decoction pieces are processed in a large amount of folk powder, the decoction pieces cannot be traced, and the quality cannot be guaranteed.
The high-quality honey-fried radix hedysari decoction pieces firstly meet the characteristics of neat and tidy tablet shape, uniform thickness and high content of index components. The chemical components of radix hedysari mainly comprise flavonoids, polysaccharides and the like. The radix Hedysari total flavone has effects of inhibiting pulmonary interstitial fibrosis of rat and resisting oxidation. Radix Hedysari polysaccharide has myocardial cell protecting, anticomplementary activity, and antioxidant effects. Formononetin is an important flavonoid component in radix hedysari, and has estrogen-like effect, the effect of reducing blood brain barrier permeability in cerebral ischemia reperfusion injury, the effect of inhibiting neuroinflammation and the like. Besides the index components, the peak area size of each chromatographic peak in the characteristic fingerprint and the overall characteristics of the fingerprint can also reflect the quality of the radix hedysari medicinal material and the decoction pieces.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, and provides a preparation method of honey-fried radix hedysari decoction pieces, which aims to improve the current situation that the traditional processing and concocting process of radix hedysari decoction pieces is complicated and the effective ingredients of the radix hedysari decoction pieces are lost due to secondary medicine moistening.
In order to achieve the purpose, the technical scheme provided by the invention is as follows: a preparation method of honey-fried radix hedysari decoction pieces comprises the following steps:
1) preparing refined honey:
putting raw honey into a pot, adding 1/3 parts of boiling water, heating to boiling with medium fire, heating to 116-118 ℃ with small fire, generating light yellow glossy uniform small bubbles, twisting with hands to be sticky, and quickly taking out of the pot when no white thread appears after fingers are separated, thus obtaining refined honey;
2) and (3) processing radix hedysari medicinal materials:
taking a fresh radix hedysari medicinal material, rushing water to remove soil, and directly cutting into slices with the thickness of 3-6 mm;
3) refining honey and moistening:
adding refined honey obtained in the step 1) with the weight percentage of 25-45% of that of the radix hedysari slices into the radix hedysari slices obtained in the step 2), uniformly stirring and moistening;
4) steaming:
steaming the moistened radix hedysari slices obtained in the step 3) in a steamer for 30-50 min;
5) and (3) drying:
placing the steamed radix hedysari slices obtained in the step 4) in an electric heating blast oven to dry for 3 hours at the temperature of 70-90 ℃, and cooling to obtain the honey-fried radix hedysari slices.
Further, in the preparation method of the honey-fried radix hedysari decoction pieces, in the step 3), the addition amount of the refined honey is 25% of the weight percentage of the radix hedysari slices.
Further, in the above preparation method of honey-fried radix hedysari decoction pieces, in the step 4), the steaming time is 30 min.
Further, in the above preparation method of honey-fried radix hedysari decoction pieces, in the step 5), the drying temperature is 90 ℃.
The invention has the beneficial effects that: compared with the traditional decoction pieces, the honey-fried radix hedysari decoction pieces prepared by the preparation method provided by the invention have higher contents of index components such as total polysaccharides, total flavonoids, formononetin and the like. In 25 common peaks selected by the time-band dual-wavelength fusion fingerprint spectrum method, the ratio of the peak area of 20 peaks to the sample weighing amount is a positive value relative to the change rate of the traditional decoction pieces, and the mean value of the change rate reaches 2.29. From comparison, the processing technology of integrated processing and concocting of honey-fried radix hedysari decoction pieces in the producing area is simple and feasible, the processing parameters are controllable in the whole process, the overall component group and the index component content are obviously improved compared with those of the traditional decoction pieces, the preparation of the high-quality honey-fried radix hedysari decoction pieces is facilitated, and the automation and the whole industrial chain processing are easier to realize.
Drawings
FIG. 1 shows the common peak pattern of the samples.
Figure 2 shows the fingerprint of each sample.
Detailed Description
Example 1:
1 instruments and materials
1.1 Experimental drugs
The radix hedysari medicinal material is collected from the ditch village of Yangqiang county of Dangchang, Gansu, and is identified as the dry root of Hedysarum polybotrys hand-Mazz.
1.2 Experimental instruments
Waters e2695 series high performance liquid chromatograph equipped with Waters 2998 diode array detector and Empower 3 chromatogram management software; ultraviolet spectrophotometer (UV-1700, Shimadzu); an electric hot blast drying oven (DHG 9070A, shanghai-changyi scientific instruments ltd); a multifunctional pulverizer (750T, Puheng information technology, Inc. of Shanghai); a constant temperature water bath (HH-2, Changzhou China electric appliances Co., Ltd.); analytical balance (CPA225D, sartorius scientific instrument); rotary evaporator (eye OSB-2100, japan); ultrasonic cleaning apparatus (KQ-400KDE, Nuo Ji instruments, Van.); steamer (Supor Zhiduo steam electric steamer).
1.3 Experimental reagents
Formononetin (batch No. HF012465198), calycosin (batch No. HC012084198) reference substance are from Chenguan Biotech limited of Bao chicken, glucose is analytically pure and rutin is self-made. The methanol and the acetonitrile are chromatographically pure, the ethanol is analytically pure, and the water is redistilled to remove ions.
2 experimental methods and results
2.1 factor level design
Taking honey adding amount, steaming time and drying temperature as influencing factors, designing three levels for each factor, and selecting L9(34) The orthogonal table performs the preferred experiment. The factors and level design are shown in table 1.
TABLE 1
| Level of | Honey addition/%) | Steaming time/min | Drying temperature/. degree.C |
| 1 | 25 | 30 | 70 |
| 2 | 35 | 40 | 80 |
| 3 | 45 | 50 | 90 |
2.2 preparation of the Honey
Putting raw honey into a pot, adding 1/3 parts of boiling water, heating to boiling with medium fire, heating to 116-118 ℃ with small fire, generating light yellow glossy uniform small bubbles, twisting with hands to be sticky, and quickly taking out when fingers are separated without white threads.
2.3 preparation of honey-fried radix Hedysari decoction pieces
2.3.1 the new process takes the same batch of fresh radix hedysari medicinal materials with uniform size, equally divides the same batch into 9 parts, each part is 2.0kg, and slices (3-6 mm) are cut into thick slices. Mixing radix Hedysari tablet and refined honey at a certain ratio, and moistening until the refined honey is absorbed by radix Hedysari tablet. Placing the decoction pieces into a steamer, steaming the decoction pieces for a specified time, taking out the decoction pieces, placing the decoction pieces into a temperature-controlled electric heating air blowing oven, and drying the decoction pieces at different temperatures to obtain 9 decoction piece samples which are respectively numbered from S1 to S9. Each sample was run in 3 replicates.
2.3.2 the traditional process comprises the steps of naturally airing the same batch of fresh radix hedysari with uniform size, moistening, slicing into thick slices, adding a certain amount of refined honey diluted by boiling water, uniformly stirring, putting into a hot pot after the honey is completely absorbed, and stir-frying with slow fire until the degree of sticking to the hands is not reached to obtain traditional decoction piece samples, wherein the number of the traditional decoction piece samples is S10, and 3 parts are in parallel.
2.4 measurement of index Components
2.4.1 measurement of polysaccharide content
2.4.1.1 preparation of test solution 2.0g of each sample was taken precisely, placed in a 250mL round-bottom flask, added with 10 times of 95% ethanol, degreased under reflux for 2 times, 1h each time, filtered, dried filter residue, added with 12,10,8 times of water for three times, 40min each time, combined filtrates and concentrated to 20mL, added with 4 times of volume of 95% ethanol to precipitate polysaccharide, centrifuged at 3000rpm, the supernatant was discarded, the polysaccharide fraction was dissolved and fixed to a volume of 25mL volumetric flask, and shaken well for use as a test solution for polysaccharide content determination.
2.4.1.2 glucose standard solution is prepared by collecting 2.50mg of anhydrous glucose reference substance dried at 105 deg.C to constant weight, precisely weighing, placing in 25mL measuring flask, adding water to dissolve and dilute to scale, and shaking to obtain the final product (0.01 mg of anhydrous glucose in 1 mL).
2.4.1.3 Standard Curve was created by precisely transferring 0.00, 0.20, 0.40,0.60, 0.80, 1.00, 1.20mL of glucose control stock solution into a test tube, adding distilled water to 2mL, adding 5% phenol solution 1mL, shaking up, rapidly adding 5mL of concentrated sulfuric acid, shaking up, and standing for 10 min. Preserving the heat in a water bath at 90 ℃ for 30min, taking out and cooling to room temperature. The absorbance A was measured at a wavelength of 490 nm. The parallel determination is carried out for 3 times, a standard curve is drawn by taking the average absorbance A as an ordinate (Y) and taking the glucose concentration (mg/mL) as an abscissa (X), and the regression equation is obtained as follows: y is 13.868X-0.0055 (R)2＝0.999)。
2.4.1.4 content determination of the sample polysaccharide sample solution 200 μ L under the term of "2.4.1.1" is precisely measured, water is added to dilute to 10mL, 500 μ L of the diluent is precisely measured, and according to the method under the standard curve term from "adding distilled water to 2 mL", the absorbance is determined, and the content of the water-soluble total polysaccharide is calculated.
2.4.2 determination of Total Flavonoids
2.4.2.1 preparation of test solution 2.0g of each sample was precisely taken, placed in a 250mL round bottom flask, added with 10,8,8 times of methanol for reflux extraction, each time for 40min, filtered, combined with the filtrates, concentrated, and made into a 10mL volumetric flask to obtain the test solution.
2.4.2.2 preparation of rutin standard solution rutin reference substance 7.84mg is weighed, put into a 25mL volumetric flask, added with methanol to dissolve and fix the volume to the scale, and shaken up to obtain the rutin compound (rutin is contained in 0.314mg in each 1 mL).
2.4.2.3 Standard Curve is established by precisely measuring rutin control solution 0, 0.4, 0.8, 1.2, 1.6, 2.0, 2.4mL, respectively placing in 10mL measuring flask, adding water to 2.4mL, adding 5% sodium nitrite to 0.4mL, shaking, standing for 6min, adding 10% aluminum nitrate 0.4mL, shaking, standing for 6min, adding 4% sodium hydroxide solution 4mL, adding water to scale, shaking, and standing for 15 min. Taking a negative reagent of a rutin-free control solution as a blank, measuring the absorbance A at the position of 505nm of wavelength, and carrying out parallel measurement for 3 times. Drawing standard curve with average absorbance value A as ordinate (Y) and rutin concentration (mg/mL) as abscissa (X), and obtaining regression equation of Y-11.209X-0.0144 (R)2＝0.9959)。
2.4.2.4 assay of the content of the test sample 0.4mL of the test sample solution under the term of "2.4.2.1" is precisely measured, and the content of the total flavone in the test sample solution is calculated by measuring the absorbance from "adding water to 2.4 mL" according to the method under the term of the standard curve.
2.4.3 determination of Formononetin content
2.4.3.1 chromatographic conditions column Diamonsil C18(250 mm. times.4.6 mm, 5 μm) was used. Acetonitrile is used as a mobile phase A, 0.01% phosphoric acid aqueous solution is used as a mobile phase B, and the linear gradient elution procedure is as follows: 0-25 min, 30% → 33% A; 25-45 min, 33% → 36% A; flow rate: 1 mL. min-1The column temperature is 30 ℃, and the detection wavelength is 248 nm.
2.4.3.2 establishment of Standard Curve the reference formononetin is weighed precisely 3.96mg, placed in a 10mL measuring flask, dissolved by adding methanol and ultrasonic, and fixed to the volume to the scale, and prepared into the solution with the concentration of 0.396 mg.mL-1The formononetin control stock solution of (1). 5.0,10.0,15.0,20.0,25.0 and 30.0 mu L of the mixture is injected according to the chromatographic conditions. Drawing a standard curve by taking the peak area as an ordinate (Y) and the concentration as an abscissa (X), and obtaining a regression equation of Y-1057674458.87X-30588.00, R2＝1.00。
2.4.3.3 content determination of the sample, precisely weighing 3.0g of each sample, adding 50mL of methanol, performing ultrasonic treatment for 30min, filtering, evaporating the filtrate, diluting to 10mL with methanol, shaking, filtering with 0.45 μm microporous membrane, sampling the filtrate, and calculating the amount of formononetin.
2.5 fingerprint Studies
2.5.1 chromatographic conditions column Diamonsil C18(250 mm. times.4.6 mm, 5 μm) was used. Acetonitrile is used as a mobile phase A, 0.05% phosphoric acid aqueous solution is used as a mobile phase B, and the linear gradient elution procedure is as follows: 0-5 min, 2% → 3% A; 5-10 min, 3% → 7% A; 10-27 min, 7% → 27% A; 27-42 min, 27% → 45% A; 42-47 min, 54% → 85% A; 47-60 min, 85% → 100%. Flow rate: 1 mL. min-1The column temperature was 30 ℃ and the amount of sample was 20. mu.L.
2.5.2 preparation of reference substance A proper amount of formononetin and calycosin as reference substances are added with methanol to prepare reference substance solutions with concentrations of 0.192 and 0.200mg/mL respectively, and the reference substance solutions are filtered through a 0.45-micrometer microporous membrane and shaken up to obtain the compound.
2.5.3 preparation of test article 3.0g of decoction pieces of different processing techniques are precisely weighed, placed in a conical flask with a stopper, added with 50mL of methanol, weighed, ultrasonically extracted for 30min, the weight loss is complemented, the filtrate is concentrated, the volume is determined to be 10mL in a volumetric flask, shaken up, filtered by a 0.45 μm microporous membrane, and 20 μ L of the subsequent filtrate is sampled.
2.5.4 the selection of the detection wavelength is known from the combination of the fingerprint and the ultraviolet spectrogram, compared with the honey-fried radix hedysari decoction pieces, the honey-fried radix hedysari decoction pieces generate new components, the maximum ultraviolet absorption wavelength of the honey-fried radix hedysari decoction pieces is 284nm, and the honey-fried radix hedysari decoction pieces are matched with 5-hydroxymethylfurfural. Therefore, the method for selecting the fingerprint of the honey-fried radix hedysari decoction pieces and fusing the fingerprints at different time intervals and multiple wavelengths selects 284nm to extract the fingerprint in 0-15 min and selects 254nm to extract the fingerprint in 15-60 min.
2.5.5 the common peak is selected on the basis of the measurement of 10 batches of samples, the peak with basically consistent peak time and larger peak area is selected as the common peak, the fingerprint of the radix hedysari decoction pieces has 25 (P1-P25) common peaks, the area of the common peak and the total area account for 93 percent, and the internal quality of the samples can be comprehensively reflected. Wherein P13 and P18 are identified as calycosin and formononetin respectively by comparing with retention time and ultraviolet spectrogram of standard. The common peak of each sample is shown in figure 1, and the fingerprint spectrum of each sample is shown in figure 2.
2.5.6 change rate of common peak area to sample weighing relative to traditional decoction pieces
The change rate is (ratio of peak area of novel honey-fried radix hedysari decoction piece to sample weight-ratio of peak area of traditional honey-fried radix hedysari decoction piece to sample weight)/ratio of peak area of traditional honey-fried radix hedysari decoction piece to sample weight. The rate of change of the ratio of the common peak-to-peak area to the weighed amount relative to the conventional process is shown in table 2.
TABLE 2
The change rate of the ratio of the peak area of the 25 common peaks to the sample weighing in table 2 relative to the traditional process is known, the change rates of the 5 peaks, P5, P9, P20, P21 and P25, in the 9 novel honey-fried radix hedysari decoction pieces prepared by the orthogonal process mostly show negative change rates, the sum of the peak areas of the 5 peaks accounts for 3.5% of the average value of the total peak area ratio, the ratio of the peak area of the other 20 peaks to the sample weighing (g) all shows positive change rates relative to the change rate of the traditional process, and the average value of the peak area of the ratio of the common peak area to the sample weighing of the 9 novel honey-radix hedysari decoction pieces relative to the change rate of the traditional decoction pieces is positive, which indicates that compared with the traditional honey-fried radix hedysari process, the new process can retain the effective components in the radix hedysari.
2.6 analysis of orthogonal Experimental results by comprehensive Scoring method
And evaluating each processed product by a comprehensive grading method, wherein the average value weighting coefficient of peak area/sample weighing is 0.6, the weighting coefficient of polysaccharide content is 0.20, the weighting coefficient of total flavone content is 0.15, and the weighting coefficient of formononetin content is 0.05.
Peak area/average of weighed amount score-average of peak area/average of weighed amount/maximum peak area/average of weighed amount × 100 × 0.60
Polysaccharide content score ═ polysaccharide content/maximum polysaccharide content × 100 × 0.20
Total flavone content score-total flavone content/maximum total flavone content × 100 × 0.15
The formononetin content score is formononetin content/maximum formononetin content × 100 × 0.05
And (3) carrying out a weighted scoring method on the index data, wherein the comprehensive scoring is the average value scoring of peak areas/sample weights, the polysaccharide content scoring, the total flavone content scoring and the formononetin content scoring.
Table 3 shows as L9(34) Orthogonal test results and visual analysis. Table 4 shows the analysis of variance results.
TABLE 3
TABLE 4
| Factors of the fact | Sum of squares of deviation | Degree of freedom | Mean square | F value | Sig. | P |
| Amount of honey added | 32.398 | 2 | 16.199 | .547 | .647 | |
| Steaming time | 72.589 | 2 | 36.294 | 1.225 | .449 | |
| Drying temperature | 1245.532 | 2 | 622.766 | 21.017 | .045 | P＜0.05 |
| Error of the measurement | 59.264 | 2 | 29.632 | |||
| Total of | 42468.701 | 9 | ||||
| Corrected sum | 1409.784 | 8 |
The results of visual analysis (see Table 3) show that the main and secondary actions of all factors are C > B > A; namely, the influence of the quality of honey-steamed radix hedysari decoction pieces of three factors is the drying temperature in sequence>Steaming time>The optimal combination of the honey addition amount and the factors is A2B2C3。
From the results of the anova (see table 4), it can be seen that the drying temperature has a significant effect on the test results. Comprehensively considering the comprehensive visual analysis result and the anova analysis result, and comprehensively considering the reduction of energy consumption and the maximum improvement of the quality of the decoction pieces, the final preferred process is A1B1C3Namely, the adding amount of honey is 25 percent, and the steaming time is 30 min. The drying temperature was 90 ℃.
2.7 process verification:
taking the same batch of fresh radix hedysari with uniform size, and according to the selected optimal process, namely: fresh radix Hedysari is washed with water to remove soil, directly sliced into thick slices, added with 25% refined honey, stirred uniformly, steamed in a steamer for 30min, taken out and dried in an electric heating blast oven at 90 ℃ to obtain 3 parts in parallel. The contents of the respective index components were measured according to the method under item "2.4" and compared with decoction pieces prepared by conventional methods, the comparison of the novel honey-fried radix hedysari decoction pieces with the conventional honey-fried radix hedysari decoction pieces is shown in table 5.
TABLE 5
3, results:
the optimal processing technology of the novel honey-fried radix hedysari decoction pieces of the invention is as follows: the preparation method comprises the steps of flushing fresh hedysarum polybotrys with water to remove soil, directly cutting into thick slices (3-6 mm), adding 25% of refined honey, uniformly stirring, steaming in a steamer for 30min, taking out, drying in an electric heating blast oven at 90 ℃, and cooling to obtain the hedysarum polybotrys.
The novel honey-fried radix hedysari decoction pieces prepared by the novel process have regular sections, are reddish brown, have glossy surfaces, smell honey fragrance, chew bean smell, have no dreg falling phenomenon in the cutting process, and meet the requirements of 2015 edition of Chinese pharmacopoeia. The contents of index components such as total polysaccharide, total flavone and formononetin of honey-fried radix hedysari decoction pieces prepared by the optimal process are preferably improved compared with the contents of index components such as total polysaccharide, total flavone and formononetin of the honey-fried radix hedysari decoction pieces prepared by the traditional honey-fried radix hedysari decoction pieces. The honey can generate Maillard reaction in the processing process to generate active ingredients such as 5-hydroxymethylfurfural and the like, so that the honey beverage has the effects of nourishing yin and enriching blood, and the maximum absorption wavelength is 284 nm. Under the detection wavelength of 254nm of common formononetin and calycosin established by radix hedysari fingerprint, 5-HMF hardly absorbs. Therefore, the research adopts a time-band dual-wavelength fusion fingerprint spectrum method, selects the detection wavelengths of the fingerprint spectrums of honey-fried radix hedysari decoction pieces to be 284nm and 254nm, and selects 25 common peaks. The ratio of the peak area of 25 common peaks in the fingerprint to the sample weighing reaches 2.29 compared with the average value of the change rate of the traditional honey-fried radix hedysari decoction pieces, which shows that the effective components of the radix hedysari medicinal material are greatly reserved in the radix hedysari decoction pieces prepared by the optimal process, and the quality of the decoction pieces is comprehensively improved.
The optimal new process for preparing the honey-fried radix hedysari decoction pieces starts from a fresh radix hedysari medicinal material, avoids the loss of the effective components of the Chinese medicinal material in the smoldering process of the medicinal material, ensures the quality of the decoction pieces from the source, improves the processing efficiency of the decoction pieces, and provides technical support for standardizing the processing process of the honey-fried radix hedysari decoction pieces and realizing industrialized and automatic production.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. The preparation method of honey-fried radix hedysari decoction pieces is characterized by comprising the following steps:
1) preparing refined honey:
putting raw honey into a pot, adding 1/3 parts of boiling water, heating to boiling with medium fire, heating to 116-118 ℃ with small fire, generating light yellow glossy uniform small bubbles, twisting with hands to be sticky, and quickly taking out of the pot when no white thread appears after fingers are separated, thus obtaining refined honey;
2) and (3) processing radix hedysari medicinal materials:
taking a fresh radix hedysari medicinal material, rushing water to remove soil, and directly cutting into slices with the thickness of 3-6 mm;
3) refining honey and moistening:
adding refined honey obtained in the step 1) with the weight percentage of 25-45% of the radix hedysari slices into the radix hedysari slices obtained in the step 2), uniformly stirring and moistening;
4) steaming:
steaming the moistened radix hedysari slices obtained in the step 3) in a steamer for 30 min;
5) and (3) drying:
placing the steamed radix hedysari slices obtained in the step 4) in an electric heating blast oven to dry for 3 hours at the temperature of 70-90 ℃, and cooling to obtain the honey-fried radix hedysari slices.
2. The method for preparing radix hedysari decoction pieces stir-fried with honey as claimed in claim 1, wherein in the step 3), the addition amount of the refined honey is 25% of the weight percentage of the radix hedysari slices.
3. The method for preparing honey-fried radix hedysari decoction pieces according to claim 1, wherein the drying temperature in the step 5) is 90 ℃.
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