盐炙对广西余甘子清除2种自由基作用的谱效关系影响

目的:分析盐炙对广西余甘子清除2种自由基作用的谱效关系影响。方法:通过HPLC法建立了13批广西不同产地余甘子盐炙前后的指纹图谱，并测定清除DPPH自由基和ABTS⁺自由基作用，采用改进的灰色关联度分析法分析谱效关系。结果:盐炙后，清除DPPH自由基新增了11个特征共有峰，清除ABTS⁺自由基新增了12个特征共有峰，清除这2种自由基的作用增强，特征共有峰34(诃子联苯酸)、峰42(鞣花酸)等盐炙后峰面积均增大。结论:清除这2种自由基作用的增强，是广西余甘子盐炙后新产生和含量增加的化学成分组成的化学组分群共同作用的结果，为阐明广西余甘子盐炙后抗氧化活性的物质基础提供了实验依据和新的思路，也为日后其盐炙品的质量评价提供了参考。

Spectrum-activity relationship effect of salt-roast on scavenging two free radicals by Phyllanthus emblica from Guangxi

OBJECTIVE To analyze the spectrum-activity relationship effect of salt-roast on scavenging two free radicals by Phyllanthus emblica from Guangxi.METHODS The fingerprints of 13 batches of Phyllanthus emblica from different origins in Guangxi before and after salt-roast were established by HPLC and the effects of DPPH radical scavenging and ABTS+ radical scavenging were determined. The spectrum-activity relationship was analyzed by using the improved grey interconnect degree analysis method.RESULTS After salt-roast, 11 characteristic common peaks were added for DPPH radical scavenging, and 12 characteristic common peaks were added for ABTS+ radical scavenging. The effects of scavenging the two kinds of free radicals were enhanced, and the peak areas of characteristic common peaks 34 (chebulagic acid) and 42 (ellagic acid) were increased after salt-roast.CONCLUSION The scavenging effect enhancement for the two free radicals is the result of the joint action of the component group consisting of the newly-produced chemical components and those with increased contents in Guangxi Phyllanthus emblica after salt-roast, which provides experimental basis and new ideas for clarifying the material basis of antioxidant activity, and also provides reference for the quality evaluation of the salt-roasted products in the future.