运用主成分分析法探究不同脂肪酸对人参醇提物的促透效果

Investigating the Permeation-enhancing Effects of Various Fatty Acids on Ginseng Ethanol Extract via Principal Component Analysis

本研究旨在以主成分分析法优选提高人参醇提物渗透性的脂肪酸。试验利用Franz扩散池将猪食管上皮作为渗透屏障,将人参提取物中人参皂苷Rg1作为模型化合物,选择己酸,辛酸,癸酸,月桂酸,硬脂酸,油酸,亚油酸作为促透剂,使用HPLC测定接收液中人参皂苷Rg1浓度,计算表观渗透系数,滞后时间,稳态通量,增渗倍数,4 h累积透过量,并运用主成分分析法对7种脂肪酸的促透效果进行综合评价。结果表明,与空白对照组相比,除硬脂酸外,其余脂肪酸均能在不同程度上增加Rg1的渗透性;其中,饱和脂肪酸中1%癸酸和不饱和脂肪酸中5%亚油酸对Rg1的促透作用最强,综合得分分别为2.31和0.55。脂肪酸对人参皂苷Rg1具有显著的促透效果,可以为人参口腔制剂的制备提供参考。

To optimize fatty acids that enhance the permeability of ginseng ethanol extract using principal component analysis(PCA).The porcine esophageal epitheliumwas utilized as a permeation barrier in a Franz diffusion cell,with ginsenoside Rg1 fromginseng extract serving as the model compound.Hexanoic acid,octanoic acid,decanoic acid,lauric acid,stearic acid,oleic acid,and linoleic acid were selected as penetration enhancers.The concentration of ginsenoside Rg1 in the receptor solution was determined by HPLC,and the apparent permeation coefficient,lag time,steady-state flux,enhancement ratio,and 4 h cumulative permeation were calculated.PCAwas employed to comprehensively evaluate the permeation-enhancing effects of these seven fatty acids.Compared with the blank control group,all fatty acids except stearic acid increased the permeability of Rg1 to varying degrees.Among them,1%decanoic acid(a saturated fatty acid)and 5%linoleic acid(an unsaturated fatty acid)showed the strongest permeation-enhancing effects on Rg1,with comprehensive scores of 2.31 and 0.55,respectively.Fatty acids exhibit significant permeation-enhancing effects on ginsenoside Rg1,providing valuable insights for the development of oral formulations containing ginseng.