Objective To optimize the processing technology of Shanzhatan (Crataegi Fructus Charcoal, CFC), evaluate it objectively by electronic sensory technology, and verify its antidiarrheal efficacy. Methods TG-DTG thermal analysis was used to investigate the pyrolysis behavior of total flavonoids, total organic acids, polysaccharides, and tannins in hawthorn, and to determine the processing temperature range. With tannin content as the key index, frying temperature and time were selected as process variables, and the technology was optimized through single-factor experiments combined with central combination design-response surface methodology (CCD-RSM). An electronic eye, electronic nose, and electronic tongue were applied to quantitatively evaluate the color, odor, and taste profiles of hawthorn before and after processing. A Fanxieye (Sennae Folium)-induced mouse diarrhea model was established to validate the antidiarrheal efficacy of the CFC prepared under the optimized process, with body weight change, diarrhea index, gastrointestinal hormone (gastrin, VIP) levels, small intestinal propulsion rate, and gastric residual rate as indicators. Results Thermal analysis indicated that the optimal processing temperature range was 307.4—332.0 ℃. The optimal parameters were frying temperature 311 ℃ and frying time 3.64 min (218 s). Electronic sensory analysis showed obvious differences in lightness (L), red-green degree (a), yellow-blue degree (b), total color difference (E_ab), odor, and taste characteristics between raw and processed hawthorn. The e-nose response signals were positively correlated with e-eye chromaticity values. Compared with the model group, the CFC group attenuated the trend of body weight loss (P < 0.05), reduced diarrhea index (P < 0.05), reversed serum gastrin and vasoactive intestinal peptide (VIP) levels (P < 0.05), increased gastric residual rate (P < 0.01), and a numerically lower but statistically non-significant small intestinal propulsion rate. Conclusion The processing technology was optimized by thermal analysis and response surface methodology. Electronic sensory technology enabled objective quantification of sensory attributes, and pharmacodynamic validation further confirmed the rationality of the process. This study provides a methodological reference for parameterizing fire intensity and duration in the preparation process of hawthorn charcoal and the construction of its quality standards.

Crataegi Fructus Charcoal  /  thermal analysis  /  electronic sensory technology  /  process optimization  /  antidiarrheal efficacy