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Table 2 The extracting rates of every part of Radix Bupleuri and it’s different proportion of vinegar processing product

From: Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect

Samples

BC1 (%)

BC2 (%)

BC3 (%)

Total (%)

Radix Bupleuri

5.108

5.240

4.339

14.687

VBRB (1:5)

5.253

5.348

4.875

14.593

VBRB (2:5)

5.385

5.877

4.996

16.259

VBRB (3:5)

6.763

6.214

6.547

18.921

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BMC Complementary Medicine and Therapies

ISSN: 2662-7671

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