Objective To establish HPLC fingerprint profiles of raw Dɑnggui (Angelicae Sinensis Radix, ASR) and ASR processed with wine, and to study the changes in chemical components before and after wine processing by combining multivariate statistical analysis and quantitative determination, providing a reference for the quality evaluation of ASR. Methods HPLC was used to establish the fingerprint profiles of raw ASR and ASR processed with wine, and the contents of 5-hydroxymethylfurfural (5-HMF), chlorogenic acid, vanillin, ferulic acid, and ligustilide were determined. The similarity of the profiles was calculated using the Chinese herbal medicine chromatographic fingerprint similarity evaluation system. Common peaks were calibrated, identified, and assigned.. The peak areas of the common peaks before and after wine processing were used as indicators. Hierarchical cluster analysis (HCA), principal component analysis (PCA), and orthogonal partial least squares-discriminant analysis (OPLS-DA) were employed to evaluate the intrinsic quality differences between raw and wine-processed ASR and identify the main differential components. Results HPLC fingerprint profiles of ten batches of raw ASR and ASR processed with wine were established. A total of 11 common peaks were identified in raw ASR and 12 common peaks were calibrated in ASR processed with wine. The similarity of the profiles was greater than 0.960. Chemical pattern recognition indicated that peaks 12 (ligustilide), 7, 11, and 6 (ferulic acid) might be the markers of the quality differences before and after wine processing. The content determination results showed that 5-HMF was newly generated after wine processing, while the contents of ferulic acid, chlorogenic acid, and vanillin slightly decreased, and the content of ligustilide increased. Conclusion The established fingerprint profiles and multi-component quantitative determination methods for ASR before and after wine processing are stable and reliable, providing a reference for the quality control, comprehensive utilization, and clinical application of ASR and ASR processed with wine.

Angelicae Sinensis Radix  /  Angelicae Sinensis Radix processed with wine  /  HPLC  /  fingerprint  /  chemometrics  /  5-hydroxymethylfurfural  /  chlorogenic acid  /  vanillin  /  ferulic acid  /  ligustilide  /  quality evaluation  /  hierarchical cluster analysis  /  principal component analysis  /  orthogonal partial least squares-discriminant analysis