Effects of Process on Water Lixiviation Rate of Schisandra

Objective:To investigate the influence of process on water lixiviation rate of Schisandra and to check the feasibility of water lixiviation rate of Schisandra as an index appraising Schisandra quality.Methods:Observing the effects of processing time,processing temperature and content of processing adminicles on water lixiviation rate of Schisandra.Results: Processing time,processing temperature and content of processing adminicles all affect the water lixiviation rate of Schisandra but each with a different degree.According to the appraising index of water lixiviation rate,it was concluded that the best processing conditions were:Schisandra processed by honey with the content of 60-80g/100g schisandra at the temperature of 100℃for 4-6 hours;Schisandra processed by wine with the content of 10-20g/100g Schisandra at 100℃for 4 hours;Schisandra processed by vinegar with the content of 40-60g/100g Schisandra at 100℃for 6 hours;Schisandra processed by steam at the temperature of 100℃for 6 hours.Conclusions:The lixiviation rate of water as an inspection index to appraise the processing degree was reasonable,because the lixiviation rate of water is sensitive to every process factor.The adminicles mentioned in documents with the wine content of 15-20g/100g Schisandra,vinegar content of 20g/100g Schisandra and honey content of 30g/100 Schisandra was mainly from experience and need to be improved with the actual data.