Analysis and application of the characteristic components associated with the processing excipients "wine, vinegar, salt, honey": a case study of honey-processed Astragali Radix
10.16438/j.0513-4870.2023-1210
- VernacularTitle:炮制辅料“酒醋盐蜜”关联的特征组分解析及其应用: 以蜜炙黄芪为例
- Author:
Wei-ye ZHANG
;
Jing-qi ZENG
;
Jin-jing SONG
;
Tian-hao QI
;
Liang FENG
;
Xiao-bin JIA
;
Bing YANG
- Publication Type:Research Article
- Keywords:
traditional Chinese medicine;
processing;
excipient;
characteristic component;
biopharmaceutics;
chemoinformatics;
honey-processed Astragali Radix;
isoflavone
- From:
Acta Pharmaceutica Sinica
2024;59(6):1819-1827
- CountryChina
- Language:Chinese
-
Abstract:
The excipient processing is an essential part of traditional Chinese medicine processing, and understanding its scientific connotations is a critical scientific issue that urgently needs resolution. Building upon a foundation where the composition of traditional Chinese medicine substances is fundamentally clear, this paper applies the techniques and methods of chemoinformatics to the study of the excipient processing mechanism. Relevant information on traditional Chinese medicines processed with four kinds of excipients (wine, vinegar, salt and honey) was collected, including properties, taste, meridian tropism, chemical components, etc. Molecular descritors and skeletons corresponding to each chemical component were calculated using chemoinformatics to characterize the properties and structural features of the components. Characteristic components associated with the four excipients (wine, vinegar, salt and honey) were explored through multivariate statistical analysis and Murcko skeleton analysis. Further analysis, taking honey-processed Astragali Radix as an example, the focus was on the impact of the processing excipient honey on the solubility and permeability of its characteristic pharmacologically active components (isoflavones). It was discovered that the excipient honey can increase their solubility and permeability, emphasizing that the impact of processing excipients on the pharmacological classification properties is a key breakthrough in elucidating the mechanism of excipient processing. In summary, this study analyzed the characteristic components associated with the processing excipients "wine, vinegar, salt and honey" based on their composition characteristics, providing data support for the research on the mechanism of excipient processing from a biopharmaceutical perspective.
