Objective: To study the relationship between physical and chemical parameters and effect of invigorating Qi by Danggui Buxue decoction

and to explore the feasibility of characterizing the quality of decoction by physical and chemical parameters. Method: Danggui Buxue decoction was prepared by four methods (extracting once with 8 times water for 1 h; extracting three times with 8 times water for 2 h; extracting three times with 10 times water for 1.5 h; extracting three times with 12 times water for 1 h)

the physical and chemical parameters of which such as surface tension

pH value

conductivity and osmotic pressure were determined at 25 ℃.224 mice were randomly divided into 7 groups

with 32 in each group. model group

E Jiao compound group and Danggui Buxue decoction groups were treated with 100% Rhubarb decoction every morning and forced to swim for 5 min every afternoon for eight days. Danggui Buxue decoction groups

E Jiao compound group

blank group and model group were treated with Danggui Buxue decoction

E Jiao compound

normal saline respectively from 9th to 15th day. Temperature

time for resistance to fatigue

hypoxia tolerance and the hardy

liver

spleen and thymus index were determined at 1.5 h after the last administration. Finally

relationships between physical and chemical parameters

effect and the content of main active ingredients of Danggui Buxue decoction were studied

and mathematical statistical analysis and regression analysis were used to analyze these data. Result: Through polynomial regression analysis

correlation coefficients between surface tension

pH value

conductivity

osmotic pressure

and the score of component content and effect were respectively 0.864 8

0.999 4

0.973 8

0.937 0. It showed that physical and chemical parameters closely correlated with component content and effect of invigorating Qi. Conclusion: Physical and chemical parameters have a good correlation with effect of invigorating Qi of Danggui Buxue decoction. These results preliminarily suggest that such parameters could be used to characterize the quality of decoction.