Exploring the changes in anticoagulant active ingredients before and after bovine bile fermentation of the traditional Chinese medicine Yaomu via an aggregation-induced emission fluorescence sensor

RSC Advances 2026 Open access

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Authors: Qian Qin, Jinwei Zhang, Guo Feng, Yinhao Liao, Youli Chen, Caiyao Han, Yan Lei, Kexin Ma, Wei Li, Yibao Jin, Jinxi Wang, Ping Wang
+2 more Bing Wang, Xie‐an Yu
DOI: 10.1039/d5ra09117a
Cited by: 1
References: 38

Abstract

< 0.05). The anticoagulant inhibition rates of the mixture of these five compounds were 86.48% and 83.44% when compared with those of unfermented YM and YM, respectively. Consequently, the fluorescent sensor could completely screen out the anticoagulant active ingredients, providing a novel analytical approach for exploring and screening changes in the active components before and after TCM processing.

Fields of Study & Subjects

Traditional Chinese Medicine Analysis Biopolymer Synthesis and Applications Spectroscopy and Chemometric Analyses

Publication details

Journal / source
RSC Advances
Publisher
Royal Society of Chemistry (RSC)
Volume
16
Issue
6
Pages
5220–5227
Publication date
1 January 2026
Language
EN