Integrated UHPLC-MS/MS and multivariate analysis to accurately evaluate the quality of Angelica sinensis

A comprehensive UHPLC-MS/MS analysis was conducted to assess the influence of various primary processing techniques on the compositional profile of Angelica sinensis ( A. sinensis ) components. Thirteen bioactive compounds, including 6 phthalides, 3 organic acids, 3 flavonoids and 1 amino acid, were quantified in A. sinensis samples subjected to 70 different processing methods, which encompassed traditional and modern approaches. The findings indicated that the phthalides, organic acids, and amino acids were the predominant organic compounds, with flavonoids consistently present at low concentrations. The principal component analysis evidenced that the content of compounds in A. sinensis was related to the different processing methods. The drying method and cleaning time have significant differences from other processing methods. In addition, among all processing methods, microwave drying at 105°C for 15 min yielded the highest comprehensive score (3630 μg/g) for A. sinensis based on the membership function evaluation. The heat map indicates a strong correlation between Z-ligustilide, levestilide, senkyunolide, chlorogenic acid, DL-tryptophan, and ferulic acid and processing methods. These findings provide actionable insights for selecting processing methods to enhance the nutraceutical quality of A. sinensis in commercial production.