Objective: To compare the content of saikosaponin and the acute toxicity on Radix Bupleuri and its processed products

and discuss the effect of processing on the content and toxicity of Bupleurum saikosaponin substances. Method: HPLC method and the classical method of acute toxicity were used to determine the content of saikosaponin a and the acute toxicity of the Radix Bupleuri and its processed products

and compare the content and the acute toxicity. Result: The content of saikosaponin a on the different processed products which included health products

fried products

vinegar products

wine products and honey roasted products was separately 0.60%

0.23%

0.56%

0.39%

0.35%. The health products

fried products

vinegar products

wine products and honey roasted products of Radix Bupleuri did not appear dead. Calculated by crude drug content

the MLD were respectively 26.4

31.2

27.6

28.8

32.4 g ·kg-1

which were respectively equal to 205

242

214

224

252 times of 70 kg people’s daily dried medicinal herb expenses. Making continuous observation of 14 days

mice were generally in good condition

and no one died. Conclusion: The content of saikosaponin a and the acute toxicity of the Radix Bupleuri and its processed products were different

and no death occurred in each sample

the MLD showed the basic security and low toxicity of the Radix Bupleuri and its processed products

suggesting that processing has some influence on the content of the saikosaponin substances and the safe dose range of Radix Bupleuri herbs.