Multi‐Component Qualitative Analysis and Multi‐Dimensional Evaluation of Antioxidant and Anti‐Inflammatory Activities in a Botanical Combination

To systematically evaluate the functional components, antioxidant, and anti-inflammatory properties of a botanical combination. This study proposed a multi-dimensional and multi-faceted evaluation strategy. Headspace solid-phase microextraction gas chromatography-mass spectrometry was employed to analyze volatile components, leading to the identification of 29 volatile flavor compounds, with their sources and aroma contributions discussed. Ultra-performance liquid chromatography-quadrupole-orbitrap high-resolution tandem mass spectrometry identified 71 non-volatile compounds. The antioxidant activity was assessed through 1,1-diphenyl-2-picrylhydrazyl radical, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical, hydroxyl radical scavenging assays, and superoxide anion scavenging assays, with quantitative results demonstrating significant antioxidant potential. Additionally, the anti-inflammatory efficacy was validated via morphological, pathological, and inflammatory factor tests in a rat model of foot metatarsal swelling. By integrating a comprehensive qualitative analysis of components with a multi-faceted evaluation of antioxidant/anti-inflammatory activities, this study provides a scientific foundation for the in-depth development and broader application of this botanical combination.