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Table 4 Contents of four saikosaponins assayed in samples of Radix Bupleuri extracted with water

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