Optimization of vinegar-steaming process for Wuweizi (Fructus Schisandrae Chinensis) with response surface method |
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Authors: | Yan Zhang Kangwei LiKuan Yang Xing FanMengxin Zhang |
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Affiliation: | Teaching and Research Section of Pharmacognosy of Pharmacy Department, Xi''an Medical University, Xi''an 710021, China |
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Abstract: | ObjectiveTo optimize the vinegar-steaming process of Wuweizi (Fructus Schisandrae Chinensis) using the response surface method (RSM) based on the Box-Behnken design.MethodsA 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 Schisandrae Chinensis).ResultsThere was a linear relationship between the content of Deoxyschizandrin and the three explanatory 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 0.1076%, and under the conditions the average content of Deoxyschizandrin was 0.1058%.ConclusionThe correlation coefficient of the nonlinear mathematical model was relatively high and the model matched the data well, potentially providing a method for the study of the steaming process. |
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Keywords: | Processing Wuweizi (Fructus Schisandrae Chinensis) Vinegar-steaming Regression analysis Response surface method Correlation coefficient |
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