摘要
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 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.
基金
Supported by Scientific Research Foundation of Health Department of Shaanxi Province(2012D14),China
关键词
五味子甲素
响应曲面法
优化
枳壳
醋
润湿时间
羊草
工艺
Processing Wuweizi（Fructus SchisandraeChinensis） Vinegar-steaming Regression analysis Response surface method Correlation coefficient
