葡萄酒
机制(生物学)
血瘀
化学
色谱法
医学
食品科学
中医药
病理
认识论
哲学
替代医学
作者
Min Wang,Jinfeng Fu,Mengying Lv,Ye Tian,Fengguo Xu,Rui Song,Zunjian Zhang
标识
DOI:10.1002/jssc.201400473
摘要
As a specific item mentioned in traditional Chinese medicine theory, processing can fulfill different requirements of therapies. Crude and wine‐processed rhubarbs are used as drastic and mild laxatives, respectively. In this study, a practical method based on ultra‐fast liquid chromatography coupled with diode‐array detection and ion trap time‐of‐flight mass spectrometry was developed to screen and analyze multiple absorbed bioactive components and metabolites in the serum of both normal and acute blood stasis rats after oral administration of crude or wine‐processed rhubarbs. A total of 16 compounds, mainly including phase II metabolites, were tentatively identified. Possible explanations for the processing‐induced changes in pharmacological effects of traditional Chinese medicines were first explored at serum pharmacochemistry level.
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