From: Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect
Samples
Content (mg/g)
Saikosaponin a
Saikosaponin b2
Saikosaponin c
Saikosaponin d
Radix Bupleuri
11.04
4.84
3.52
0.93
VBRB (1:5)
6.44
6.95
1.56
0.16
VBRB (2:5)
4.99
7.32
2.00
0.18
VBRB (3:5)
4.75
9.33
1.98
0.13