如何改善黄酮的肠道稳定性提高其生物利用率是近年来函待解决的关键科学问题。目前常用的纳米粒和包埋等方法均只针对单一成分，多成分膳食体系下研究改善其生物利用率和促吸收的理论基础相对缺乏。基于此，本项目在前期研究的基础上，釆用对比研究的科研设计，建立新剂型苦菜总黄酮（TF）-自微乳化体系（SMEDDS），通过对比自微乳化前后的结构变化、消化道模拟的消化特征和灌胃小鼠后的体内代谢动力学参数，探讨其对吸收、分布、降解和排泄行为的影响，揭示自微乳化的促吸收机制；通过考察跨膜电阻和荧光通透量等指标建立Caco-2细胞模型并评价TF-SMEDDS转运特征，在分子水平提供关于TF-SMEDDS的吸收、转运和代谢的信息，并分析其在细胞中的代谢产物，探明SMEDDS对苦菜总黄酮体内吸收利用的改善机制，期望解决黄酮的低生物利用率的问题，旨为后续的研究提供借鉴的同时也为更好的利用膳食黄酮提供理论基础。

The low bioavailability of dietary flavonoids is an unsolved challenge. Although numerous studies illustrated that nanoparticles, solid dispersion, and embedding methods could enhance the bioavailability of pure compound, the lack of bioavailability studies to investigate crude extract of flavonoids. In order to improve their bioavailability and absorption rate, the present project is carrying out relative studies including: 1) establishing total flavonoids through self-microemulsion, and with the aid of characteristic structure analysis to discuss the self-micro emulsification effect on the absorption, distribution, degradation and excretion of the flavonoids. 2) According to indexes studies such as cell morphology feature, transepithelial electrical resistance, and fluorescent transparency, to establish Caco-2 cell model and evaluate their transfer features, thus, providing information in molecular level on the absorption, metabolism and transfer of self-micro emulsified flavonoids when passing through small intestine mucosa, 3) analyzing their metabolites in Caco-2 cells, clarifying the mechanism of self-micro emulsification delivery system for improving bioavailability of the flavonoids from Sonchus oleraceus Linn in vivo, and offering a methodology reference for relative study regarding self-micro emulsification effects on structure and function variations of other foods.