机构：[1]Second Affiliated Hospital, Guangzhou University of Chinese Medicine,Neihuan Xilu, Guangzhou Daxuecheng, Guangzhou 510006, China大学城医院广东省中医院[2]Yipinhong Pharmaceutical Co. Ltd, 17rd floor, Xinghui International Building,New city Zhujiang, Guangzhou 510623, China[3]The postdoctoral researchstation, Guangzhou University of Chinese Medicine, Neihuan Xilu,Guangzhou Daxuecheng, Guangzhou 510006, China.
Background: Bupleuri Radix (in Chinese Chaihu), the dried roots of Bupleurum Chinense DC, is a traditional Chinese medicine widely used to treat fever, hepatitis, jaundice, nephritis, dizziness. When baked with vinegar, its effect is more focused on liver related disease. This paper was undertaken to determine the best vinegar amount in the processing and explore its key efficacy components. Methods: Hepatoprotective effects of Radix Bupleuri after processing with different amount of vinegar (1: 5, 2: 5, 3: 5) were investigated on liver hurt rats, and the change of constituents were analyzed by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). Results: With the increasing amount of vinegar, the hepatoprotective effects of vinegar-baked Radix Bupleuri (VBRB) and the content of saikosaponin b(2) increased. Conclusion: These results suggested that vinegar amount in the process affected the pharmacological effect of VBRB significantly and saikosaponin b(2) may be the key efficacy component of it.
基金：
National Science Foundation of ChinaNational Natural Science Foundation of China [30672668, 81073063, 81573612]; Guangdong Natural Science Fund [2015A030313357]; China Postdoctoral Science FoundationChina Postdoctoral Science Foundation [2016M592477]
第一作者机构：[1]Second Affiliated Hospital, Guangzhou University of Chinese Medicine,Neihuan Xilu, Guangzhou Daxuecheng, Guangzhou 510006, China[3]The postdoctoral researchstation, Guangzhou University of Chinese Medicine, Neihuan Xilu,Guangzhou Daxuecheng, Guangzhou 510006, China.
通讯作者：
推荐引用方式(GB/T 7714)：
Zhao Ya,Wang Yin-Jie,Zhao Rui-Zhi,et al.Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect[J].BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE.2016,16:doi:10.1186/s12906-016-1333-4.
APA：
Zhao, Ya,Wang, Yin-Jie,Zhao, Rui-Zhi&Xiang, Fei-Jun.(2016).Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect.BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE,16,
MLA：
Zhao, Ya,et al."Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect".BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 16.(2016)
