基于AHP-EWM与响应面法优化米炒灵芝工艺及炮制前后抗氧化活性对比OA

This study aimed to optimize the rice-fried processing technology of Ganoderma lucidum,determine the optimal processing parameters,and evaluate the impact of fried Ganoderma lucidum rice on its antioxidant activity.The processing temperature,processing time,and ratio of medicinal material to auxiliary material were used as the influencing factors,and the contents of Ganoderma lucidum polysaccharides,triterpenoids,and extracts,as well as the appearance score of the processed product were used as evaluation indexes.The optimal rice-fried processing parameters were determined using the analytic hierarchy process(AHP)-entropy weight method combined with Box-Behnken design and response surface method.The antioxidant activity before and after processing was compared using ABTS+,DPPH,and hydroxyl radical scavenging assays.The optimized process conditions were as follows:processing temperature of 158.91 ℃,frying time of 10.18 minutes,and a material-to-auxiliary ratio of 1∶0.20.The average comprehensive score obtained from process validation was 91.24 with a relative standard deviation of 0.81％.In vitro antioxidant activity assay results showed that the radical scavenging ability of Ganoderma lucidum significantly increased after processing(P＜0.01).The optimized rice-fried process is reliable,stable,and feasible.The rice-fried Ganoderma lucidum prepared using this process exhibited enhanced antioxidant activity,providing a reference for the processing technology and clinical application of Ganoderma lucidum.