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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.