Influences of different processing methods on the content of major constituents and intestinal absorption of Coptis chinensis

AIM: To investigate the content of major constituents of differently processed Coptis chinensis extracted by water,and to study on the impact of different processing methods on the intestinal absorption of Coptis chinensis. METHODS: Berberine,palmatine and jateorhizine were chosen as representative constituents,whose content in six differently processed Coptis chinensis extracted by water were determined by HPLC.Everted intestinal sacs were used to study the constant of absorption rate(Ka) and the apparent permeability coefficient(Papp) of the major constituents,and their intestinal absorption characteristics were analyzed.RESULTS:The content of Berberine,palmatine and jateorhizine in differently processed Coptis chinensis were significantly different,in which vinegar-processed Coptis chinensis was the maximum,while salty-processed Coptis chinensis was the minimum.However,the order of Ka and Papp was different from that of content,in which wine-processed Coptis chinensis was the maximum,while frying Coptis chinensis was the minimum.CONCLUSION: By means of changing the content of major constituents and the intestinal absorption of Coptis Chinensis,different processing methods may transform the properties and functions of Coptis chinensis.