Objective:In order to elaborate the traditional Chinese medicine(TCM) theory 'Cuzhi Rugan’scientifically

we estimated vinegar-steamed Schisandra sphenanthera based on anti-oxidation in vivo and in vitro. Method: We estimated the difference in the aspect of anti-oxidation between vinegar-steamed and non-vinegar-steamed S. sphenanthera by (DPPH) radicals scavenging in vitro through ultraviolet spectrophotometry at 517 nm

ascorbic acid as the positive control. Meanwhile we measured the difference in the aspect of liver tissue (T-AOC)

between vinegar-steamed and non-vinegar-steamed S. sphenanthera

intragastric administration with high(5 g·kg-1)

medium(2.5 g·kg-1) and low(1.25 g·kg-1) doses per day and lasted ten days by rat acute liver injury model caused by CCl4 in vivo. Liver was collected 24 h after modeling. Finally

we comprehensively evaluated the anti-oxidation ability between vinegar-steamed and non-vinegar-steamed S. sphenanthera in vitro and in vivo. Result: The in vitro results showed that the ability of DPPH radicals scavenging of vinegar-steamed S. sphenanthera(IC50 1.887 1 g·L-1)was better than the non-vinegar-steamed one(IC50 4.571 2 g·L-1). The in vivo results showed that the ability of T-AOC in the rat liver tissue of vinegar-steamed S. sphenanthera and non-vinegar-steamed one were much higher than the positive control one in every doses(P<0.05). And the ability of T-AOC in the rat liver tissue of medium and low doses vinegar-steamed S.sphenanthera are much higher than the non-vinegar-steamed one(P<0.05). Conclusion: The ability of radicals scavenging by S. sphenanthera is enhanced by vinegar-steamed which is a frequently-used TCM prepared method

and we also try to elaborate the 'Cuzhi Rugan’in science.