大蒜硝黄膏中大黄游离蒽醌类成分体外经皮渗透实验研究

目的 研究大蒜硝黄膏中大黄游离蒽醌类成分体外透皮吸收特性，并考察不同赋形剂（醋、姜汁、植物油）和不同配伍对大黄透皮特性的影响。方法 以大黄中游离蒽醌类成分芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚为指标，采用体外透皮吸收实验法研究。结果 不同赋形剂和不同配伍条件下，大黄游离蒽醌类成分的透皮吸收均以零级动力学进行；以醋为赋形剂，各成分的8 h累积透过量和透皮速率均高于姜汁和植物油；不同配伍实验中，全方中各成分的8 h累积透过量和透皮速率最高，大黄芒硝配伍组略低，大黄大蒜配伍组次之，大黄组最低。结论 大蒜硝黄膏赋形剂以醋为最优，其次是姜汁，植物油最差。大蒜、芒硝对大黄游离蒽醌类成分的透皮吸收均有促进作用，芒硝的作用优于大蒜。

Study on in vitro transdermal absorption of rhubarb free anthraquinones in Dasuan Xiaohuang Pasta

Objective To study the in vitro transdermal absorption characteristics of the free anthraquinones of rhubarb in Dasuan Xiaohuang Pasta (DXP) and investigate the effect of various excipients (vinegar, ginger juice, and vegetable oil) and different compatibilities on rhubarb transdermal characteristics. Methods Taking rhubarb free anthraquinones, such as aloe emodin, rhein, emodin, chrysophanol, and physcion as indexes, the studies were carried out by in vitro transdermal absorption. Results The transdermal absorption of free anthraquinones of rhubarb with various excipients and different compatibilities were all zero-order kinetics; Using vinegar as the excipient, the 8 h accumulation permeation amount and transdermal rate of every ingredient were the largest, followed by ginger juice and vegetable oil; In the different compatibility tests, the 8 h accumulation permeation amount and transdermal rate of each ingredient in anagraph were the largest, followed by rhubarb-sodium sulfate and rhubarb-garlic, and the single rhubarb was the lowest. Conclusion DXP using vinegar shows the best, followed by ginger juice, while vegetable oil shows the worst. Garlic and sodium sulfate show the improvement on transdermal absorption of free anthraquinones of rhubarb, and sodium sulfate shows better effect than garlic.