Objective To optimize the processing technology of Jiaomaya (charred Hordei Fructus Germinatus, CHFG) and investigate its synergistic effects and mechanisms on intestinal motility in functional dyspepsia (FD) mice. Methods Thermal analysis techniques were employed to analyze the pyrolysis characteristics of maiya (Hordei Fructus Germinatus, HFG) and its active components, determining the appropriate temperature range for charring. Using 5-hydroxymethylfurfural (5-HMF) content, total flavonoids content, and appearance trait scores as evaluation indicators, the AHP-CRITIC weight analysis was applied to establish the weight of each indicator. Response surface methodology was utilized to optimize processing parameters such as temperature and duration. A multifactorial composite method was used to establish an FD mouse model. Intestinal propulsion rate, gastric emptying rate, and gastrointestinal hormone (motilin, gastrin) levels were measured to compare the pharmacological differences between optimized CHFG and raw HFG. Results Thermal analysis identified the optimal charring temperature window for HFG as 217.7—286.3 ℃. Response surface optimization yielded the best processing parameters: 270.00 ℃ for 20.00 min. Pharmacological experiments demonstrated that the high-dose CHFG group significantly improved intestinal propulsion rate (P < 0.05), gastric emptying rate (P < 0.05), and serum motilin (P < 0.05) and gastrin (P < 0.05) levels in FD mice. Conclusion The AHP-CRITIC weighting method combined with thermal analysis technology successfully optimized the processing of CHFG. The optimized CHFG significantly enhanced gastrointestinal motility in FD mice, providing methodological references for the quantification and standardization of fire control in traditional Chinese medicine processing.

AHP-CRITIC weight analysis  /  thermal analysis techniques  /  charred Hordei Fructus Germinatus  /  processing technology  /  functional dyspepsia  /  5-hydroxymethylfurfural