中国中医药信息杂志Issue(7)：81-84,4.DOI:10.3969/j.issn.1005-5304.2014.07.024
醋蒸对南五味子木脂素类成分在大鼠体内药代动力学的影响
Effects of Steaming Orange Magnoliavine Fruit with Vinegar on Pharmacokinetics in Rats
摘要
Abstract
Objective To study the effects of steaming Orange Magnoliavine Fruit with vinegar on the lignan metabolism in rats.Methods The rats were fed with same amount of extracts:Orange Magnoliavine Fruit before and after steaming processing with vinegar. Then plasma samples were collected at different times and determined contents of schisantherin A and deoxyschizandrin by HPLC to draw drug concentration in blood-time curve. The pharmacokinetic parameters were calculated with DAS2.0 analysis software.Results Pharmacokinetic model of schisantherin A and deoxyschizandrin in rats accorded with one compartment model. Plasma concentration in rats under the condition of Orange Magnoliavine Fruit samples before and after steaming processing with vinegar was:Tmax of schisantherin A was determined with (4.250±1.523), (5.750±1.784)h respectively, Cmax with (2.197±0.995), (2.815±0.842)μg/mL respectively, T1/2 with (2.654±0.377), (3.504±0.856)h respectively. Tmax of deoxyschizandrin was determined with (3.250±1.836), (4.250±1.471)h respectively, Cmax with (1.922±0.773), (2.307±0.602)μg/mL, T1/2 with (2.111±1.185), (3.242±2.126)h. Orange Magnoliavine Fruit before and after steaming processing with vinegar exhibited differences in pharmacokinetic parameters in rats.Conclusion The pharmacokinetic parameters of schisantherin A and deoxyschizandrin showed that the steaming processing with vinegar on Orange Magnoliavine Fruit can slow down lignan metabolism in vivo.关键词
南五味子/醋蒸/木脂素类/代谢/大鼠Key words
Orange Magnoliavine Fruit/steaming with vinegar/lignan/metabolism/rats分类
医药卫生引用本文复制引用
邓翀,郑洁,董媛媛,宋小妹..醋蒸对南五味子木脂素类成分在大鼠体内药代动力学的影响[J].中国中医药信息杂志,2014,(7):81-84,4.基金项目
国家自然科学基金(30902002、81374028)；陕西省中医管理局中医药科研课题(13-ZY014)；陕西省重点科技创新团队计划(2013KCT-26) （30902002、81374028）
