Optimization of the Epimedii Folium Mutton-Oil Processing Technology and Testing Its Effect on Zebrafish Embryonic Development.

This project aims to improve the traditional way of processing Epimedii Folium (EF) with mutton oil so that the herb is safer and works better. EF is a common ingredient in traditional medicines and functional foods, but safety worries mean we need a consistent processing method. We used a Box‑Behnken experimental design together with response surface methodology (RSM) to find the best processing conditions. The key factors we studied were: – the heating temperature of the mutton oil, – the amount of raw EF added, – the stir‑frying temperature. During optimization we measured how much of the active chemicals stayed the same and how they changed, to keep quality under

control. To check safety, we tested the processed EF on zebrafish embryos and looked for any developmental toxicity. By combining statistical optimization with a live‑organism bioassay, the study provides a solid way to verify traditional food‑processing methods using modern analysis tools. It also gives students clear instructions for setting up experiments, using statistical software, and running in‑vivo toxicity tests, linking old‑fashioned processing to today’s quality‑assurance standards.

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