title: Optimization of vinegar-steaming process for Wuweizi (Fructus Schisandrae Chinensis) with response surface method.
abstract: 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 Schisandrae Chinensis).
  
  
  RESULTS
  There 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%.
  
  
  CONCLUSIONS
  The 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.
authors.forename: Yan
authors.initials: Y
authors.lastname: Zhang
authors.forename: Kangwei
authors.initials: K
authors.lastname: Li
authors.forename: Kuan
authors.initials: K
authors.lastname: Yang
authors.forename: Xing
authors.initials: X
authors.lastname: Fan
authors.forename: Mengxin
authors.initials: M
authors.lastname: Zhang
mesh_terms: D019342:Acetic Acid / Q000737:chemistry; D002626:Chemistry, Pharmaceutical / Q000379:methods*; D004365:Drugs, Chinese Herbal / Q000737:chemistry* / Q000302:isolation & purification*; D032141:Schisandra / Q000737:chemistry*
chemical_list: D004365:Drugs, Chinese Herbal; D019342:Acetic Acid