目的 对比研究川产道地药材蓬莪术醋制前后挥发油的大鼠肠吸收差异。方法 通过建立大鼠在体循环肠灌流模型，设置蓬莪术醋制前挥发油组、醋制后挥发油组、醋制前挥发油+醋制前总姜黄素组及醋制后挥发油+醋制后总姜黄素组共4个组，分别计算挥发油中主要有效成分吉马酮、呋喃二烯的吸收速率常数（K_a）、吸收半衰期（t_1/2）、单位时间吸收率（P）。结果 醋制后蓬莪术挥发油药效成分吸收速率和程度均小于醋制前，醋制前后分别加入总姜黄素之后，蓬莪术挥发油药效成分吸收速率和程度又进一步降低。结论 蓬莪术醋制后，通过延缓挥发油中成分的吸收，使血药浓度平稳，从而达到缓解蓬莪术峻猛药性，满足临床用药安全有效的目的。

Objective To Compare the difference of the intestinal absorption kinetics of volatile oil of Sichuan genuine herb Curcuma phaeocaulis before and after vinegar processing. Methods Rat model of systemic intestinal perfusion were established and were divided into four groups including volatile oil of C. phaeocaulis group, volatile oil of C. phaeocaulis processed with vinegar group, volatile oil of C. phaeocaulis added with curcuminoids group and volatile oil of C. phaeocaulis processed with vinegar added with curcuminoids group to investigate the absorption of effective constituents of germacrone and furanodiene in the intestinal segements, and calculate the absorption rate constant (K_a), absorption half-life (t_1/2), and absorption rate per unit time (P). Results The results showed that the absorption degree and K_a value of volatile oil of C. phaeocaulis after vinegar processing was less than that before vinegar processing. The degree and K_a value of volatile oil after addition of curcuminoids was less than that before compatibility. Conclusion C. phaeocaulis after processing with vinegar could alleviate drug property through delaying the absorption of volatile oil to stabilize the blood concentration, with view to meeting the need of clinical safety ad effectivity.

国家自然科学基金青年基金项目（81403103）；四川省科技厅国际合作项目（2018HH0122）；成都市科技局国际科技合作项目（2017-GH02-00054-HZ）；成都中医药大学杏林学者学科人才科研提升项目（QNXZ2018026）