蓬莪术醋制前后总姜黄素的大鼠肠吸收动力学差异比较

Comparison of kinetics in rat intestinal absorption of Curcuma phaeocaulis curcuminoids due to vinegar processing

目的比较蓬莪术醋制前后总姜黄素的大鼠肠吸收动力学差异。方法建立大鼠在体循环肠灌流模型,设置蓬莪术生品总姜黄素组、醋品总姜黄素组、生品总姜黄素配伍生品挥发油组及醋品总姜黄素配伍醋品挥发油组共4个组别,分别计算总姜黄素中指标性成分双去甲氧基姜黄素、去甲氧基姜黄素、姜黄素的吸收速率常数(K_(a))、吸收半衰期(t_(1/2))、单位时间吸收率(P)。结果蓬莪术醋制后总姜黄素中3个指标性成分的吸收速度和吸收程度均增加,且在小肠的主要吸收部位发生了后移。醋制前后分别配伍挥发油后,总姜黄素3个指标性成分吸收速度降低,但吸收程度无较明显改变。结论蓬莪术醋制后,增加了总姜黄素中指标性成分的吸收,增强了破血消癥药效的发挥,可为进一步阐释蓬莪术醋制科学内涵奠定基础。

AIM To compare the differences of the rat intestinal absorption kinetics of Curcuma phaeocaulis Val.curcuminoids due to vinegar processing.METHODS The established rat models of systemic intestinal perfusion were divided into 4 groups for intervention of C.phaeocaulis curcuminoids,curcuminoids of vinegar-processed C.phaeocaulis,curcuminoids supplemented with volatile oil of C.phaeocaulis and curcuminoids supplemented with volatile oil of vinegar-processed C.phaeocaulis,respectively;the investigation of the absorption of the quality-indicative active ingredients in C.phaeocaulis,bisdemethoxycurcumin,demethoxycurcumin and curcumin in rat intestinal segements;and the calculation of the absorption rate constant(K_(a)),absorption half-life(t_(1/2)),and absorption rate per unit time(P).RESULTS The absorption and K_(a) value of C.phaeocaulis curcuminoids were better after vinegar processing,and main absorption achieved in lower intestinal segment.Supplemented with volatile oil,C.phaeocaulis curcuminoids displayed reduced K_(a) value,but no significant change in absorption degree.CONCLUSION Vinegar-processed C.phaeocaulis enhances the clinical safety and effects of the drug through increasing the absorption of curcuminoids.