刺五加果实多成分提取工艺优化及抗氧化活性分析OA

The experiment aimed to optimize the extraction process of multiple components from Acanthopanax senticosus fruits and evaluate their in vitro antioxidant activity.High-performance liquid chromatography(HPLC)was employed for component analysis.The analytic hierarchy process(AHP)combined with the entropy weight method(EWM)was used to establish a multi-index comprehensive scoring model.Coupled with response surface methodology,the extraction process of eight target components from Acanthopanax senticosus fruits was optimized,and the scavenging capacities of the extract obtained under the optimal conditions against 1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl(·OH)radicals were investigated.The results showed that the optimal extraction conditions for the multiple components from Acanthopanax senticosus fruits were liquid-to-solid ratio of 14 mL/g,ethanol concentration of 61%,and ultrasonic extraction time of 58 min.Under these conditions,the average comprehensive score was 94.05%,which was highly consistent with the predicted value(94.06%).The extract prepared by the optimized process exhibited strong scavenging effects against both DPPH and·OH radicals,with the maximum scavenging rates of 85.64%and 90.63%,respectively.The study shows that the established extraction process in the experiment is stable and feasible,and the extract from Acanthopanax senticosus fruits possesses good in vitro antioxidant activity,and can be further developed and utilized as a natural antioxidant feed additive resource.