摘要
目的考察醋蒸对南五味子木脂素类化学成分在大鼠肝脏代谢的影响。方法给大鼠分别灌服醋蒸和未醋蒸南五味子乙醇提取物,HPLC法测定不同时间点大鼠肝脏组织中的五味子酯甲和五味子甲素.采用DAS 2.0药物代谢动力学分析软件计算它们的药代动力学参数,相对摄取率和峰浓度比。结果和未醋蒸南五味子生品组比较,醋蒸南五味子的五味子酯甲和五味子甲素达峰时间较晚,半衰期延长,在肝脏的平均滞留时间明显延长,Ka变小;另外,五味子酯甲和五味子甲素的相对摄取率和峰浓度比均大于1。结论醋蒸过程延长南五味子中木脂素类成分在肝脏的滞留时间与南五味子"醋制入肝"的中药炮制理论相一致。
AIM To study the effects of steaming Kadsura Japonicaon with vinegar on the metabolism of lignans in rat liver. METHODS Rats were fed with ethanolic extracts of steamed Kadsura Japonica with vinegar or ethanolic extracts of Kadsura Japonica,and their liver tissues were collected at different time and the contents of schisantherin and deoxyschizandrin were measured by HPLC. The DAS 2. 0 drug pharmacokinetic analysis software was used to calculate pharmacokinetic parameters,relative uptake rate and the peak concentration ratio. RESULTS Comparing the Kadsura Japonicaon without vinegar steaming,the contents of schisantherin and deoxyschizandrin reached peak time later,half-life and the average residence time in the liver were extended with smaller Ka. Additionally,both the relative uptake rate and the peak concentration ratio of schisantherin and deoxyschizandrin were larger than 1. CONCLUSION The process of steaming Kadsura Japonica with vinegar that could extend the residence time of lignans is tune with the TCM concept of ＂steaming with vinegar help enter liver＂.
出处
《中成药》
CAS
CSCD
北大核心
2015年第1期145-149,共5页
Chinese Traditional Patent Medicine
基金
国家自然科学基金项目(30902002
81374028)
陕西省中医药管理局项目(13-ZY014)
陕西省重点科技创新团队计划(2013KCT-26)
关键词
醋蒸
南五味子
木脂素
五味子酯甲
五味子甲素
肝脏分布
大鼠
steaming with vinegar
Kadsura Japonicaon
lignans
schisantherin
deoxyschizandrin
liver distribution
rat
