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

Table 3 Calibration curves, linear range and LOQ of four saikosaponins

Analytes	Calibration curve	r²(n = 3)	Linear range (ng/mL)	LOQ (ng/mL)
Saikosaponin a	y = 24.935x − 141.99	0.9995	25.60–3200	6.40
Saikosaponin b₂	y = 117.23x + 1077.3	0.9996	16.15–2020	4.03
Saikosaponin c	y = 135.96x + 200.53	0.9999	14.55–1820	7.28
Saikosaponin d	y = 103.19x − 274.17	0.9999	17.28–2160	4.32

ISSN: 2662-7671