Comparative Study on the Fingerprint, Chromaticity, Toxicity and Efficacy of Toosendan fructus Processed by Different Methods

The chromaticity values of the stir-fried and sand-stir-fried products showed an increase in L* value and a decrease in a* and b* values, suggesting that the brightness of the processed samples increased and the color shifted toward green and blue tones. The acute toxicity results showed that the LC₅₀ values of the raw, stir-fried, and sand-stir-fried products were 7.30 mg/mL, 11.2 mg/mL, and 12.48 mg/mL, respectively.

After processing, the LC₅₀ values of the samples were significantly higher than that of the raw product, indicating reduced toxicity. The anti-inflammatory activity evaluation showed that all the different processed products of Toosendan fructus significantly inhibited neutrophil aggregation in the zebrafish inflammation model, indicating that the anti-inflammatory effect was well preserved. Overall, this study demonstrates that Toosendan fructus processed by different stir-frying methods maintains overall chemical stability, exhibits distinguishable differences in appearance color, and achieves the processing purpose of reducing toxicity while preserving the original anti-inflammatory activity.