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

ABSTRACT

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.