Objective: To optimize processing technology of Bupleuri Radix by rice wine moistening to stir-baking with bran

and provide references for standardization production and application of this decoction piece. Method: Taking comprehensive score of saikosaponin a

saikosaponin d and serum gastrin concentration as index

orthogonal test was adopted to optimize processing technology with four factors

including bran amount

wine amout

baking temperature and time.HPLC was employed to determine the content of saikosaponin a and d with mobile phase of acetonitrile-water (35:65) and detection wavelength of 210 nm.Spleen-qi deficiency syndrome was induced in animals by compound methods which including rhubarb

exhaust and hunger.After 14 days of administration

serum gastrin was determined by radio immunoassay. Result: Optimal processing parameters consisted of 15% bran

15% wine and 7 min of baking time at 100℃.The amount of wine

baking temperature and time had significantly effects on processing technology.Contents of saikosaponin a

d and serum gastrin concentration were 0.077%

0.683% and 73.56 ng·L-1

respectively. Conclusion: This optimum processing technology is reasonable

feasible and reproducible by verification

it can provide a reference for industrial preparation of Bupleuri Radix by rice wine moistening to stir-baking with bran.