증숙에 따른 소시호탕의 활성 변화

Sosihotang is a herbal medicine traditionally used to treat chronic liver disease. This study was performed to investigate the effect of steaming Sosihotang at a $121^{\circ}C$ on its major compounds and neuroprotective activity. We evaluated quantitative changes of 6 major compounds in Soshihotang, saikosaponin A, homogentisic acid, baicalin, ginsenoside $Rg_3$, glycyrrhizin and 6-gingerol using HPLC-DAD. After steaming produce, saikosaponin A, homogentisic acid, baicalin, glycyrrhizin and 6-gingerol in Sosihotang were decreased and ginsenoside $Rg_3$ was increased. The neuroprotective activity of steamed Sosihotang was determined by MTT assay, comparing to Sosihotang. The steamed sosihotang showed a higher neuroprotective activity than Sosihotang. In conclusion, steam produce could improve neuroprotective activity of Soshihotang.