目的 建立生当归Angelicae Sinensis Radix及酒当归HPLC指纹图谱，并结合多元统计分析和定量测定研究当归酒炙前后化学成分的变化，为当归质量评价提供参考。方法 采用HPLC法建立生当归及酒当归指纹图谱，并测定其中5-羟甲基糠醛（5-hydroxymethylfurfural，5-HMF）、绿原酸、香草醛、阿魏酸、藁本内酯的含量。采用中药色谱指纹图谱相似度评价系统计算相似度，标定共有峰并进行指认及归属，以当归酒炙前后共有峰峰面积为指标，运用层次聚类分析（hierarchical cluster analysis，HCA）、主成分分析（principal component analysis，PCA）及正交偏最小二乘-判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA），评价当归酒炙前后内在质量差异，寻找其主要差异性成分。结果 建立了10批次生当归和酒当归HPLC指纹图谱，其中生当归共标定了11个共有峰，酒当归共标定了12个共有峰，生、酒当归指纹图谱相似度均＞0.960。化学模式识别筛选出色谱峰12（藁本内酯）、7、11、6号峰（阿魏酸）可能是影响当归酒炙前后质量差异的标志物。含量测定结果表明，当归酒炙后新生成5-HMF成分，阿魏酸、绿原酸、香草醛成分含量整体略微下降，藁本内酯成分含量整体有所上升。结论 建立的当归酒炙前后指纹图谱及多成分定量测定方法稳定、可靠，可为生当归及酒当归的质量控制和综合利用提供参考。

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.

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国家重点研发计划项目(2023YFC3504204);全国重点实验室自主部署重点研发计划项目(20243BCC31010);博士科研启动基金项目(2023WBZR007);2023年度中药学重点学科项目(2023jzzdxk016);江西中医药大学科技创新团队项目(CXTD22006)