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OBJECTIVE:To optimize the vinegar-steaming process of Wuweizi(Fructus Schisandrae Chinensis)using the response surface method(RSM)based on the Box-Behnken design.METHODS:A regression model was constructed with the response variables,the content of Deoxyschizandrin,and the three explanatory factors:length of steaming time,the quantity of vinegar and length of moistening time to evaluate the effects on the processing of Wuweizi(Fructus SchisandraeChinensis).RESULTS:There was a linear relationship between the content of Deoxyschizandrin and the three explanatory factors.When the steaming time was5.49 h,with 2.365 g of vinegar added and a moistening time of 4.13 h,the content of Deoxyschizandrin reached the maximum predicted value of0.1076%,and under the conditions the average content of Deoxyschizandrin was 0.1058%.CONCLUSION:The correlation coefficient of thenonlinear mathematical model was relatively high and the model matched the data well,potentially providing a method for the study of the steaming process.
OBJECTIVE: To optimize the vinegar-steaming process of Wuweizi (Fructus Schisandrae Chinensis) using the response surface method (RSM) based on the Box-Behnken design. METHODS: A regression model was constructed with the response variables, the content of Deoxyschizandrin, and the three explanatory factors: length of steaming time, the quantity of vinegar and length of moistening time to evaluate the effects on the processing of Wuweizi (Fructus SchisandraeChinensis) .RESULTS: There was a linear relationship between the content of Deoxyschizandrin and the three illustrative factors .When the steaming time was 5.49 h, with 2.365 g of vinegar added and a moistening time of 4.13 h, the content of Deoxyschizandrin reached the maximum predicted value of 0.106%, and under the conditions the average content of Deoxyschizandrin was 0.1058% .CONCLUSION: The correlation coefficient of thenonlinear mathematical model was relatively high and the model matched the data well, potentially providing a method for the study o f the steaming process.