Color is an important indicator for the duration and degree of heating during the processing of medicinal herbs

and for the quality evaluation of the processed medicinal substances. However

because the traditional semantic description of color is relatively subjective and obscure

it is difficult for students to identify different colors accurately in their practice of herb processing

resulting in great differences in the perception of colors

which affects the teaching quality of the course Herbal Processing. To enable students to have a more objective understanding of the color changes during the processing

and thus improve their understanding of the correlation between the quality of the processed medicinal substances and the processing techniques

this research made a case study of hawthorn

and introduced the spectrophotometric technology into the teaching guided by scientific thinking and requirements. In the lab teaching

students were encouraged to measure and evaluate the color of the hawthorn products of different specifications processed by themselves

and learn the quantitative characterization of color

while exploring the relationship between the color changes and the technical parameters of dry-frying to master relevant processing techniques.