Comparation of intestine absorption kinetics of volatile oil of Sichuan genuine herb Curcuma phaeocaulis before and after vinegar processing in rats
10.7501/j.issn.0253-2670.2019.17.032
- Author:
Wan LIAO
1
Author Information
1. State Key Laboratory of Characteristic Chinese Drug Resources in Southwest China, Chengdu University of Traditional Chinese Medicine
- Publication Type:Journal Article
- Keywords:
Curcuma phaeocaulis Val.;
Curcuminoids;
Intestinal absorption;
Processing with vinegar;
Volatile oil
- From:
Chinese Traditional and Herbal Drugs
2019;50(17):4232-4237
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To Compare the difference of the intestinal absorption kinetics of volatile oil of Sichuan genuine herb Curcuma phaeocaulis before and after vinegar processing. Methods: Rat model of systemic intestinal perfusion were established and were divided into four groups including volatile oil of C. phaeocaulis group, volatile oil of C. phaeocaulis processed with vinegar group, volatile oil of C. phaeocaulis added with curcuminoids group and volatile oil of C. phaeocaulis processed with vinegar added with curcuminoids group to investigate the absorption of effective constituents of germacrone and furanodiene in the intestinal segements, and calculate the absorption rate constant (Ka), absorption half-life (t1/2), and absorption rate per unit time (P). Results: The results showed that the absorption degree and Ka value of volatile oil of C. phaeocaulis after vinegar processing was less than that before vinegar processing. The degree and Ka value of volatile oil after addition of curcuminoids was less than that before compatibility. Conclusion: C. phaeocaulis after processing with vinegar could alleviate drug property through delaying the absorption of volatile oil to stabilize the blood concentration, with view to meeting the need of clinical safety ad effectivity.
