Process Optimization of Stir‐Fried Inonotus hispidus Based on the Box–Behnken Design‐Response Surface Method and the Component Variations During the Stir‐Frying Process

The present study was designed to optimize the processing of Inonotus hispidus (I. hispidus) by single-factor studies and response surface methodology (RSM). Stir-frying temperature, stir-frying time, and rotational speed of the stir-frying machine were considered as the variables under investigation, whereas ergosterol, total polysaccharides, alcohol-soluble leachate, appearance, and shape were the parameters being studied. Based on single-factor studies, the optimal stir-frying process parameters for I. hispidus were determined using the subjective evaluation analytic hierarchy process (AHP)-entropy weighting method in conjunction with the Box-Behnken design-response surface method (BBD). Correlation analysis of the indicator components and colorimetric values was conducted using correlation and stepwise regression analysis methods. Compositional changes during processing of the concoction were analyzed using UHPLC-Q-Exactive Orbitrap/MS. The optimal process conditions for stir-frying I. hispidus were a stir-frying temperature of 160°C, a stir-frying time of 9 min, and a rotational speed of the stir-frying machine of 40 r/min. Indicators that have a correlation with colorimetric values include alcohol-soluble leachate, appearance and shape. The composition has changed during the concoction process, particularly the styrylpyrones. The preferred formulation process is stable and feasible, providing a reference for researching the formulation process of I. hispidus and clinical medication.