Pharmacokinetic Comparisons of Typical Constituents in Curcumae Rhizoma and Vinegar-Processed Curcumae Rhizoma after Oral Administration to Rats

Figure 1

HPLC fingerprint of cruder and vinegar-processed Curcumae Rhizoma samples. (a) detection wavelength: 216 nm; (b) detection wavelength: 430 nm. HPLC conditions-column: Hanbon ODS-2 C18 column (250 mm × 4.6 mm, 5 μm); mobile phase: (a) acetonitrile containing 0.05% formic acid, (b) water containing 0.05% formic acid; gradient program: 45–55% B (0–20 min), 55–75% B (20–40 min), 75–90% B (40–50 min), and 90–100% B (50–65 min); flow rate: 1.0 mL/min; temperature: 30°C; injection volume: 20 μl. Five components monitored with DAD at 216 nm were identified as curdione (peak 1), curcumol (peak 2), germacrone (peak 3), furanodiene (peak 4), and -elemene (peak 5); three components monitored at 430 nm were identified as bisdemethoxycurcumin (peak 6), demethoxycurcumin (peak 7), and curcumin (peak 8).

(a)

(b)