Objective: To optimize in vitro stomach bionic transformation process of Schisandrae Chinensis Fructus. Method: With the cream rate and the content of schisandrin as indexes

orthogonal test and single factor tests were adopted to investigate effects of the concentration of Schisandrae Chinensis Fructus decoction

volume ratio of decoction and artificial gastric juice

transformation time

transformation times

speed and temperature on in vitro stomach bionic transformation process.The content of schisandrin was determined by HPLC. Result: Optimun process was as following:decoction concentration 1.0 g·mL-1

volume ratio of decoction and artificial gastric juice (1:1)

temperature 37 ℃

speed 75 r·min-1

transformation time 1 h

conversion of 1 times. Conclusion: Optimized in vitro stomach bionic transformation process was stable and reliable

which established experimental basis for human metabolism transformation of Schisandrae Chinensis Fructus.