中国食品添加剂

为了优化五冬果茶的最佳提取工艺，根据关键质量属性、关键工艺参数的筛选结果，选择对提取工艺影响较大的溶剂倍数、提取时间为考察因素，以干膏率、补骨脂素含量、感官评价为评价指标。通过对比AHP加权法、CRITIC加权法、AHP-CRITIC混合加权法，明确三种加权方法在本试验中的适用性，最终确定使用AHP-CRITIC混合加权法确定各评价指标的权重。先采用星点设计-效应面法优化工艺，再建立BP神经网络模型对星点设计-效应面法的结果进行预测并确定最佳条件。最佳工艺为：处方量药材用水煎煮提取2次，每次加13倍水、提取60 min，过滤即得。星点设计-效应面法结合BP神经网络优化的五冬果茶提取工艺的稳定性和重复性良好，可为其进一步的研究和开发提供科学依据。

To optimize the extraction process of Wudong fruit tea,based on preliminary screening,the waterto-material ration and extraction time were selected as key independent variables,with dry extract yield,psoralen content,and sensory evaluation serving as dependent evaluation indices. A comparative analysis was conducted on the applicability of three weighting method(AHP,CRITIC,and AHP-CRITIC hybrid),the AHP-CRITIC hybrid weighting method was ultimately selected to determine the index weights. A star-point design combined with response surface methodology(RSM) was employed for optimization of the extraction process,followed by a backpropagation(BP) neural network model to predict and validate the optimal conditions. The optimal extraction parameters were determined as follows :the prescribed medicinal materials was extracted with boiled water at 13-fold amount twice,and 60 minutes of extraction time( per cycle,for two cycles),followed by filtration. The integration of the star-point design–RSM and BP neural network demonstrated robust stability and reproducibility in optimizing the extraction of Wudong fruit tea,providing a scientific foundation for the optimized method in future research.