目的 研究大蒜硝黃膏中大黃游離蒽醌類成分體外透皮吸收特性，并考察不同賦形劑（醋、姜汁、植物油）和不同配伍對大黃透皮特性的影響。方法 以大黃中游離蒽醌類成分蘆薈大黃素、大黃酸、大黃素、大黃酚、大黃素甲醚為指標，采用體外透皮吸收實驗法研究。結果 不同賦形劑和不同配伍條件下，大黃游離蒽醌類成分的透皮吸收均以零級動力學進行；以醋為賦形劑，各成分的8 h累積透過量和透皮速率均高于姜汁和植物油；不同配伍實驗中，全方中各成分的8 h累積透過量和透皮速率最高，大黃芒硝配伍組略低，大黃大蒜配伍組次之，大黃組最低。結論 大蒜硝黃膏賦形劑以醋為最優(yōu)，其次是姜汁，植物油最差。大蒜、芒硝對大黃游離蒽醌類成分的透皮吸收均有促進作用，芒硝的作用優(yōu)于大蒜。

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.

河北省中醫(yī)藥管理局項目（2011033）；河北省科技廳項目（10276105D-86）