ArticleEvidence-based complementary and alternative medicine : eCAM2015
Comparison of Volatile Components between Raw and Vinegar Baked Radix Bupleuri by GC-MS Based Metabolic Fingerprinting Approach.
Article in Evidence-based complementary and alternative medicine : eCAM, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- A Chinese Classical Prescription Chaihu Shugan Powder in Treatment of Post-Stroke Depression: An Overview.Medicina (Kaunas, Lithuania) · 2022Review
- Quantitative Analysis and Differential Evaluation of Radix Bupleuri Cultivated in Different Regions Based on HPLC-MS and GC-MS Combined with Multivariate Statistical Analysis.Molecules (Basel, Switzerland) · 2022Article
- Origin, evolution, breeding, and omics of Apiaceae: a family of vegetables and medicinal plants.Horticulture research · 2022Article
- Comprehensive comparison on the anti-inflammation and GC-MS-based metabolomics discrimination betweenFrontiers in pharmacology · 2022Article
- An extractive nanoelectrospray ionization-mass spectrometry method for Chinese herbal medicine authentication.Journal of food and drug analysis · 2021Article
- Computer-Aided Rapid Establishment of Fingerprint of Xiaojin Capsule by HPLC.International journal of analytical chemistry · 2021Article
- Knowledge Domain and Emerging Trends in Vinegar Research: A Bibliometric Review of the Literature from WoSCC.Foods (Basel, Switzerland) · 2020Review
- Comparison of Volatile Oil between the Fruits ofMolecules (Basel, Switzerland) · 2019Article
- Effects of processing adjuvants on traditional Chinese herbs.Journal of food and drug analysis · 2018Review
- Establishment of the Volatile Signature of Wine-Based Aromatic Vinegars Subjected to Maceration.Molecules (Basel, Switzerland) · 2018Article
- Vinegar amount in the process affected the components of vinegar-baked Radix Bupleuri and its hepatoprotective effect.BMC complementary and alternative medicine · 2016Article
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Authors and funding
4 authors.
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Abstract
Radix Bupleuri (RB), also named Chaihu in Chinese, is a commonly used herbal drug in traditional Chinese medicine (TCM), and the processing of RB with vinegar to prepare vinegar-baked Radix Bupleuri (VBRB) has a long history in the clinic of TCM. In the present study, GC-MS coupled with multivariate data analysis was applied to compare the volatile components between crude and two vinegar processed RBs. After vinegar baking, the oil yields were decreased significantly, and the chemical compositions were also changed greatly. The chemical changes included the disappearance or appearance, as well as the content increase or decrease of some volatile compounds. The oil yields of two different VBRBs showed no significant difference but differed markedly in their chemical compositions, suggesting that the type of vinegar exerted great impacts on the vinegar-baking process. Thus, the effect of different vinegars on processing should be further investigated to ensure the therapeutic effect and safety of VBRB in clinic.
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Registered trials
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