Study on the effect of processing on in vitro biopharmaceutical properties of the main chemical components of Fructus Euodiae

Key Points

• This research investigates how processing affects the in vitro biopharmaceutical properties of Fructus Euodiae's main components.
• High-performance liquid chromatography (HPLC) assesses changes in alkaloid and bitter component levels pre- and post-processing.
• PAMPA model and classical shaking flask method evaluate the permeability and solubility of limonin before and after processing.
• The biopharmaceutical classification system (BCS) identifies how processing alters limonin's properties.
• Processing methods (e.g., frying, Huanglian processing, and salting) increase the content of certain components.
• Processing stabilizes the components at various pH levels (6.8 and 8.3) and temperatures.
• Limonin is classified as BCS Class II, with processing enhancing its solubility without significantly affecting its permeability.