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.

刺五加因其黄酮类、多糖类、甙类等多种活性成分而被广泛研究，而其在保健食品领域的应用尚未见报道。本研究基于单因素实验和Box-Behnken响应面法优化刺五加功能成分的超声辅助提取方法。确定最佳提取条件为料液比为1:10 g/mL，提取时间为35 min，功率为200 W，得到的多糖、黄酮、甙的实际得率为37.27±0.17 、14.83 ± 0.11 和 1.57 ± 0.03 毫克/克。然后，将提取物加入米酒中，制成刺五加并对其抗氧化活性、感官特性和风味成分进行分析。结果表明，超声波辅助提取显着提高了刺五加保健酒的抗氧化活性，赋予了刺五加保健酒良好的感官特性。HS-SPME-GC-MS 分析进一步表明，该保健酒具有独特的风味特征，可进一步生产用于功能性食品和药品。