OBJECTIVE To optimize the salt-processing technology for Anemarrhena asphodeloides. METHODS Taking soaking time， stir-frying temperature， and stir-frying time as factors， Box-Behnken response surface methodology was employed to optimize the salt-processing technology of A. asphodeloides using the contents of mangiferin， neomangiferin， isomangiferin， timosaponin BⅡ， timosaponin AⅢ， timosaponin BⅢ， total flavonoids， and total saponins as evaluation indicators. The entropy weight method was applied to determine the weight of each indicator and calculate the comprehensive score. Based on the 17 sets of Box-Behnken response surface methodology results， a genetic algorithm （GA）-back propagation （BP） neural network was used to further optimize the salt-processing technology， with soaking time， stir-frying temperature， and stir-frying time as input layers and the comprehensive score as the output layer. The salt-processing parameters obtained from the two methods were validated and compared to determine the optimal salt-processing technology for A. asphodeloides. RESULTS The optimal salt-processing conditions obtained via the Box-Behnken response surface methodology were as follows： soaking time of 23 min， stir-frying temperature of 160 ℃ ， and stir-frying time of 12 min， yielding a comprehensive score of 63.370 2. The GA-BP neural network optimization resulted in the following conditions： soaking time of 24 min， stir-frying temperature of 163 ℃， and stir-frying time of 12 min， with a comprehensive score of 65.163 8. The GA-BP neural network optimization outperformed the results obtained by Box-Behnken response surface methodology. CONCLUSIONS This study successfully optimized the salt-processing technology for A. asphodeloides. Specifically， the technology involves adding 15 mL of 0.1 g/mL saline solution to 50 g of the herbal slices， allowing them to moisten for 24 minutes， and then stir-frying at 163 ℃ for 12 minutes.

OBJECTIVE To investigate the effects of different drying methods on the quality of Chrysanthemum morifolium， and to provide a basis for the harvesting and processing of C. morifolium. METHODS Twenty-five samples were obtained by drying the fresh products using 7 types and 25 kinds of drying methods， and the unqualified samples were removed by taking their appearance and moisture content as elimination indexes. The contents of six active ingredients （chlorogenic acid， luteoloside， 3，5- O-dicaffeoylquinic acid， quercetin， lignoceroside， baicalin） were used as indicators， and combined with principal component analysis （PCA）， partial least square method-discriminant analysis （PLS-DA）， PCA comprehensive score ranking and the best samples obtained from each drying method to select 6 experimental samples comprehensively. The quality of 6 kinds of samples was evaluated using the activities and stability of oxidation-related enzymes （polyphenol oxidase， peroxidase） and the microscopic morphology of the petal surface as evaluation indexes. RESULTS The results of PCA and PLS-DA showed significant differences in the quality of samples obtained by different drying methods， and chlorogenic acid， 3，5-O-dicaffeoylquinic acid and baicalin might be the main reasons for the differences among the samples. The herbs treated with 100 ℃ steam fixation for 1 min combined with blast drying at 50 ℃ for 4 hours had the highest comprehensive score of active ingredients. The oxidation-related enzymes in C. morifolium treated with microwave 800 W fixation for 1 minute followed by 50 ℃ air drying for 4 hours and 100 ℃ steam sterilization for 1 minute followed by 50 ℃ drying for 4 hours were completely inactivated， and the stability was better than that of samples obtained by other drying methods. The observation results of the microstructure of the petal surface showed that the sample obtained by drying at a microwave power of 400 W for 6 minutes had the highest integrity and flatness compared to the above two samples. CONCLUSIONS From the perspective of finished product quality and drying efficiency， 100 ℃ steam fixation for 1 min combined with blast drying at 50 ℃ for 4 hours is the best drying method for C. morifolium.