Effect of wine and vinegar processing of Rhizoma Corydalis on the tissue distribution of tetrahydropalmatine, protopine and dehydrocorydaline in rats

Zhiying Dou, Kefeng Li, Ping Wang, Liu Cao

研究成果: Article同行評審

20 引文 斯高帕斯(Scopus)

摘要

Vinegar and wine processing of medicinal plants are two traditional pharmaceutical techniques which have been used for thousands of years in China. Tetrahydropalmatine (THP), dehydrocorydaline (DHC) and protopine are three major bioactive molecules in Rhizoma Corydalis. In this study, a simple and reliable HPLC method was developed for simultaneous analysis of THP, DHC and protopine in rat tissues after gastric gavage administration of Rhizoma Corydalis. The validated HPLC method was successfully applied to investigate the effect of wine and vinegar processing on the compounds' distribution in rat tissues. Our results showed that processing mainly affect the Tmax and mean residence time (MRT) of the molecules without changing their C max and AUC 0-24 h Vinegar processing significantly increased the T max of DHC in heart, kidney, cerebrum, cerebrellum, brain stem and striatum and prolonged the T max of protopine in brain. No significant changes were observed on the T max of THP in rat tissues after vinegar processing. Wine processing reduced the T max of protopine and DHC in liver and spleen and T max of protopine in lung, but increased the T max of THP in all the rat tissues examined. To our knowledge, this is the first report on the effects of processing on the tissue distribution of the bioactive molecules from Rhizoma Corydalis.

原文English
頁(從 - 到)951-970
頁數20
期刊Molecules
17
發行號1
DOIs
出版狀態Published - 1月 2012
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