Objective To compare and analyze the fresh-cut processing slices of Tianma (Gastrodiae Rhizoma, GR) by comprehensive quality evaluation, and to screen the optimal process of fresh-cut processing of GR. Methods Different steaming time (0, 5, 10, 20 min) and drying temperature (30, 45, 60, 75 ℃) were set, and a total of 16 kinds of fresh-cut process parameters (Q1—Q16) were set. UPLC-Q-TOF-MS technology was used to analyze the different components of different fresh-cut decoction pieces. Gastrodin, p-hydroxybenzyl alcohol, parishins, polysaccharide, protein and alcohol-soluble extract were used as quality parameters. Entropy weight method and technique for order preference by similarity to ideal solution (TOPSIS) method were used to comprehensively screen the optimal process of fresh-cut decoction pieces. Results A total of 27 compounds were identified by UPLC-Q-TOF-MS technology. Using variable importance projection (VIP) > 1.0 as a condition, the differential components of different fresh-cut decoction pieces were screened as syringic acid glucoside, uracil, bergenin-8-O-α-L-rhamnoside, adenosine, parishin B, parishin K, parishin F. The clustering of differential components showed that the decoction pieces steamed for 0 min were clustered into one group, and there were significant differences in the differential components between steamed for 0 min and other steamed time. Different fresh-cutting processes had significant effects on the contents of gastrodin, p-hydroxybenzyl alcohol and polysaccharides. The comprehensive evaluation and analysis of entropy weight method and TOPSIS method showed that the comprehensive score of Q6 group (steaming for 5 min and drying at 45 ℃) ranked first, and the radar map area accounted for the largest proportion. Conclusion Steaming is the key process affecting the quality of fresh-cut GR. The comprehensive quality of fresh GR is high when it is cut into 5 mm thick, steamed for 5 min and dried at 45 ℃, which can provide reference for the development of fresh cutting process standard of GR.

Gastrodiae Rhizoma  /  UPLC-Q-TOF-MS technology  /  content detection  /  entropy weight method  /  TOPSIS method  /  fresh cutting process  /  syringic acid glucoside  /  uracil  /  bergenin-8-O-α-L-rhamnoside  /  adenosine  /  parishin B  /  parishin K  /  parishin F