Comparative analysis of chemical profiles and intelligent sensory data for Angelica sinensis-Ligusticum chuanxiong decoctions.

This study aims to evaluate differences in chemical composition and intelligent sensory information between Angelica sinensis-Ligusticum chuanxiong dispensing granule decoction (DGD) and traditional decoction (TD), providing a reference for quality control of formula granules. Twelve batches of Angelica sinensis and Ligusticum chuanxiong dispensing granules from four manufacturers (A, B, C, and D) were analyzed, alongside 12 batches of decoction pieces randomly combined into drug pairs. HPLC established the characteristic chromatograms, and differences in chemical components were evaluated by comparing chromatographic similarity, composition types, index component content, and common peak areas. The electronic nose and tongue were used to assess differences in sensory information, focusing on taste and smell. No significant differences were observed in chromatographic fingerprint similarity between DGD and TD (P > 0.05). Seven index components were identified, and, except for adenosine, the overall content of these components was higher in TD than DGD (P < 0.01). After equivalent correction using the Criteria Importance through Intercriteria Correlation (CRITIC) method, no significant differences in index component content were found (P > 0.05). Regarding sensory information, a significant difference was observed in B-bitterness 2 between TD and DGD (P ＜0.05). Differences between DGD and TD primarily due to component content, with TD generally exhibiting higher quality. After equivalent correction, DGD approaches the quality of TD. Correlations between electronic tongue data and chemical composition suggest that electronic tongue technology can rapidly distinguish these dosage forms.