Optimization of ultrasonic-assisted extraction of flavonoids, polysaccharides, and eleutherosides from Acanthopanax senticosus using response surface methodology in development of health wine

Abstract

Acanthopanax senticosus has been widely studied for its various active ingredients such as flavonoids, polysaccharides, and glycosides, while its application in the field of health food has not been reported. This study was conducted to optimize the ultrasonic-assisted extraction method of functional components in Acanthopanax senticosus based on single-factor experiments and Box-Behnken's response surface methodology. The optimal extraction conditions were determined as a solid-to-liquid ratio of 1:10 g/mL, extraction time of 35 min, and power of 200 W, and the actual yields of polysaccharides, flavonoids, and glycosides obtained were 37.27 ± 0.17, 14.83 ± 0.11, and 1.57 ± 0.03 mg/g, respectively. Then, the extract was added to rice wine to formulate Acanthopanax senticosus health wine and analyzed for its antioxidant activity, sensory characteristics, and flavor components. The results showed that ultrasonic-assisted extraction significantly improved the antioxidant activity and imparted good sensory characteristics to Acanthopanax senticosus health wine. HS-SPME-GC-MS analysis further demonstrated that the health wine has a unique flavor profile and can be further produced for application in functional foods and pharmaceuticals.