Objective: To optimize processing technology of honey bran-fried Atractylodis Macrocephalae Rhizoma

in order to provide experimental basis for inheriting Jianchangbang processing technology. Method: Central composite design-response surface methodology was used to optimize processing technology of honey bran-fried Atractylodis Macrocephalae Rhizoma and make a predictive analysis with overall desirability (OD) of contents of atractylenolide I

III and water extracts as the dependent variable

honey bran consumption

frying time and frying temperature as independent variables. Result: Optimum processing technology was 55.8% of honey bran fried for 3.4 min at 261 ℃.Mass fractions of water extracts and atractylenolide I

III were 71.5%

0.028%

0.069% with ODs of 0.74

0.76

0.72

respectively.Deviation between the predicted value and the actual value of OD was less than 1.4%. Conclusion: Central composite design-response surface methodology for optimizing processing technology of honey bran-fried Atractylodis Macrocephalae Rhizoma is stable and highly predictable

it can provide a reference for standardizing local decoction pieces processing technologies and their quality.