Analytic Hierarchy Process-Based Preparation Process Optimization and Antioxidant Activity of Polygonatum sibiricum Rice Wine
Polygonatum sibiricum rice wine was prepared by ultrasound-assisted extraction.Single factor tests and orthogonal design were employed to optimize the preparation process regarding the addition amount of Polygonatum sibiricum,extraction time,extraction temperature,and ultrasound power.The content of polysaccharides,ginsenosides,and flavonoids and the sensory score were taken as the indicators for comprehensive evaluation of the products based on the analytic hierarchy process(AHP).Furthermore,the antioxidant activity was compared among products prepared under different conditions.The results showed that the Polygonatum sibiricum rice wine prepared with Polygonatum sibiricum added at 14 g/100mL and extraction at 640 W and 30℃for 12 days had the highest nutritional value.Specifically,the content of flavonoids,ginsenosides,and polysaccharides reached 33.17,24.55,and 78 151.29 mg/L,respectively,and the sensory score was 86.77.The prepared Polygonatum sibiricum rice wine had strong ability to scavenge DPPH free radicals.Moreover,the reduction ability of the product prepared with processed Polygonatum sibiricum was stronger than those of the product prepared with sun-dried Polygonatum sibiricum and vitamin C.
Polygonatum sibiricum rice winepreparation process optimizationanalytic hierarchy processantioxidant activity
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