• • Optimal stir-fried SJ processing: 900 W, 5.5 min, 115 g feedstock, achieving a composite score of 67.33 with RSD 2.29% across three validation batches. This narrow RSD confirms industrial scalability for consistent hemostatic efficacy.
• • Optimal charred SJ processing: 1,600 W, 3 min, 100 g feedstock, yielding a composite score of 78.98 with RSD 0.70%. The higher power and shorter time minimize thermal degradation of labile flavonoids while maximizing the formation of hemostatic aglycones.
• • Color parameters L* and b* correlate positively with rutin, kaempferol-3-O-rutinoside, and narcissin (p < 0.05), and negatively with kaempferol, quercetin, and isorhamnetin. This enables real-time, non-destructive monitoring of processing endpoints via electronic eye, reducing reliance on subjective visual inspection.
• • The a* value correlates positively with protocatechuic acid, isoquercitrin, quercetin, kaempferol, and isorhamnetin, indicating that greenness loss tracks the accumulation of pro-coagulant aglycones. This provides a quantitative link between color shift and enhanced hemostatic activity, supporting 'color-controlled quality' as a validated industrial paradigm.