Investigating the Permeation-enhancing Effects of Various Fatty Acids on Ginseng Ethanol Extract via Principal Component Analysis
To optimize fatty acids that enhance the permeability of ginseng ethanol extract using principal component analysis(PCA).The porcine esophageal epithelium was utilized as a permeation barrier in a Franz diffusion cell,with ginsenoside Rg1 from ginseng extract ser-ving as the model compound.Hexanoic acid,octanoic acid,decanoic acid,lauric acid,stearic acid,oleic acid,and linoleic acid were selected as penetration enhancers.The concentration of ginsenoside Rg1 in the receptor solution was determined by HPLC,and the apparent perme-ation coefficient,lag time,steady-state flux,enhancement ratio,and 4 h cumulative permeation were calculated.PCA was employed to com-prehensively evaluate the permeation-enhancing effects of these seven fatty acids.Compared with the blank control group,all fatty acids ex-cept stearic acid increased the permeability of Rg1 to varying degrees.Among them,1％decanoic acid(a saturated fatty acid)and 5％linoleic acid(an unsaturated fatty acid)showed the strongest permeation-enhancing effects on Rg1,with comprehensive scores of 2.31 and 0.55,re-spectively.Fatty acids exhibit significant permeation-enhancing effects on ginsenoside Rg1,providing valuable insights for the development of oral formulations containing ginseng.
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