[Quantification of processing intensity for wine-processed Angelicae Sinensis Radix based on sensory-chemical-biological correlation analysis and prediction of potential Q-marker].

This paper aims to establish a multidimensional evaluation model integrating appearance chromaticity, chemical fingerprints, and biological efficacy to scientifically quantify the processing intensity of wine-processed Angelicae Sinensis Radix and identify its processing-related quality marker(Q-marker). A colorimeter was used to digitally characterize the color evolution rule of Angelicae Sinensis Radix under different wine-processing temperatures(80, 120, and 160 ℃). High-performance liquid chromatography(HPLC) fingerprints combined with partial least squares discriminant analysis(PLS-DA) were used to analyze the variation rule of ferulic acid, phthalides, 5-hydroxymethylfurfural(5-HMF), and other components. Meanwhile, the phenol-sulfuric acid method was used to monitor the dynamic changes in polysaccharide content. A phenylhydrazine-induced zebrafish hemolytic anemia model was further introduced, and erythrocyte regeneration, heart rate, and hemodynamic parameters were taken as evaluation indices. The pharmacodynamic differences among Angelicae Sinensis Radix slices, wine-processed Angelicae Sinensis Radix decoctions, and their crude polysaccharide fractions. The suitable wine-processing condition was determined as stir-frying at 120 ℃ for 12-15 min. Under this condition, the powder of the prepared slices appeared deep yellow(L~*=69, a~*=5.5); the polysaccharide content of the prepared slices was significantly enriched compared with that of the raw material, reaching a maximum of 11.34%; an equilibrium was achieved between ferulic acid retention and 5-HMF formation. PLS-DA identified 5-HMF, ferulic acid, coniferyl ferulate, ligustilide, characteristic peak a, and other key differential markers. Pharmacodynamic evaluation of Zebrafish shows that the blood-enriching and blood-activating effects of wine-processed Angelicae Sinensis Radix were significantly stronger than those of Angelicae Sinensis Radix slices. Among them, the crude polysaccharides of wine-processed Angelicae Sinensis Radix contributed most to erythrocyte recovery and microcirculation improvement, showing significantly stronger effects than the water extract. This study established a multidimensional correlation evaluation model based on "appearance color-chemical components-biological efficacy" and suggested that polysaccharide dissolution enhancement during processing is a core mechanism underlying the efficacy enhancement of wine processing. Based on this correlation analysis, a system integrating "macromolecule + small molecule" and Q-marker for wine-processed Angelicae Sinensis Radix was successfully predicted and established, covering ferulic acid, 5-HMF, ligustilide, and Angelicae Sinensis Radix polysaccharides. This study not only realizes the scientific quantification of processing intensity, but also provides an objective basis for improving quality control standards for wine-processed Angelicae Sinensis Radix.