Optimization of vinegar-steaming process for Wuweizi (Fructus Schisandrae Chinensis) with response surface method

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.