Honey-roasted Huangqi (Astragali Radix) is a widely used processed product of Astragali Radix in clinical practice. After honey-roasting, the effect of tonifying qi and invigorating spleen is significantly enhanced. Its processing technology and quality evaluation system are very important to ensure clinical efficacy and promote modernization process of traditional Chinese medicine processing. Therefore, this paper systematically summarized the historical evolution of processing of honey-roasting Astragali Radix, as well as the differences between national and local processing standards, by consulting the ancient herbal monographs, processing standards at all levels and modern research results at home and abroad. The effects of pretreatment, honey selection and refining, honey content, honey-water ratio and other key process links on quality of finished products and the status of process optimization were described. The changes of polysaccharides, saponins and flavonoids during honey roasting and the potential mechanism of processing synergistic efficiency were discussed. The development of multidimensional quality evaluation indices and analysis technologies is summarized. On this basis, the key problems such as inconsistent process standards, unclear processing mechanisms and imperfect quality evaluation system were analyzed, and the corresponding countermeasures were put forward, aiming to provide a scientific evidence for process standardization and quality evaluation of honey-roasting Astragali Radix.

honey roasting  /  Astragali Radix  /  processing technology  /  quality evaluation  /  astragaloside