{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T14:51:31Z","timestamp":1786978291928,"version":"build-2736575974"},"reference-count":20,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,8,5]],"date-time":"2024-08-05T00:00:00Z","timestamp":1722816000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["analyticalsciencejournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Phytochemical Analysis"],"published-print":{"date-parts":[[2025,1]]},"abstract":"Abstract<\/jats:title>\n \n Introduction<\/jats:title>\n Schisandrae Chinensis Fructus (SCF), a traditional Chinese medicine, has been used in treating virtual injury and strain since ancient times. The Chinese Pharmacopoeia reveals that SCF includes raw (RSCF) and vinegar\u2010processed (VSCF) decoction pieces.<\/jats:p>\n <\/jats:sec>\n \n Objective<\/jats:title>\n This study developed an effective method combining the electronic eye (e\u2010eye), electronic tongue (e\u2010tongue), and chemometrics to discriminate RSCF and VSCF from the perspective of chemical composition, color, and taste.<\/jats:p>\n <\/jats:sec>\n \n Material and methods<\/jats:title>\n First, RSCF were collected and processed into VSCF, and their color parameters, e\u2010tongue sensory properties, high\u2010performance liquid chromatography (HPLC) and ultra\u2010HPLC (UPLC) characteristic fingerprints, and nominal ingredients were determined. Multivariate statistical analyses, including principal component, linear discriminant, similarity, and partial least squares discriminant analyses, were conducted.<\/jats:p>\n <\/jats:sec>\n \n Results<\/jats:title>\n \n HPLC and UPLC fingerprints were established, demonstrating a\u2009>\u20090.900 similarity. The content determination indicated increased schisantherin A, schisantherin B, and schisandrin A contents in VSCF. The e\u2010eye data demonstrated a\u2009>\u20091.5 total color difference before and after processing\n \u0394E<\/jats:italic>\n *\n \n ab<\/jats:italic>\n <\/jats:sub>\n , indicating the significantly changed sample color and appearance before and after processing. The e\u2010tongue technology was used to quantitatively characterize the taste of RSCF and VSCF. The\n t<\/jats:italic>\n \u2010test revealed significantly reduced sourness, aftertaste\u2010bitter, and aftertaste\u2010astringent values of SCF after vinegar processing. Principal component and partial least squares discriminant analyses indicated that e\u2010eye and e\u2010tongue realize the rapid RSCF and VSCF identification.\n <\/jats:p>\n <\/jats:sec>\n \n Conclusion<\/jats:title>\n The proposed comprehensive strategy of electronic eye and electronic tongue combined with chemometrics demonstrated satisfactory results with high efficiency, accuracy, and reliability. This can be developed into a novel and accurate method for discriminating RSCF and VSCF.<\/jats:p>\n <\/jats:sec>","DOI":"10.1002\/pca.3427","type":"journal-article","created":{"date-parts":[[2024,8,5]],"date-time":"2024-08-05T21:25:24Z","timestamp":1722893124000},"page":"156-165","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Effective strategy for distinguishing raw and vinegar Schisandrae Chinensis Fructus based on electronic eye and electronic tongue combined with chemometrics"],"prefix":"10.1002","volume":"36","author":[{"given":"Lixia","family":"Wang","sequence":"first","affiliation":[{"name":"Institute of Chinese Materia Medica China Academy of Chinese Medical Science Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kaiyang","family":"Liu","sequence":"additional","affiliation":[{"name":"Institute of Chinese Materia Medica China Academy of Chinese Medical Science Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tong","family":"Wu","sequence":"additional","affiliation":[{"name":"Institute of Chinese Materia Medica China Academy of Chinese Medical Science Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoxu","family":"Chen","sequence":"additional","affiliation":[{"name":"Institute of Chinese Materia Medica China Academy of Chinese Medical Science Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingying","family":"Chen","sequence":"additional","affiliation":[{"name":"Institute of Chinese Materia Medica China Academy of Chinese Medical Science Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunyu","family":"Yue","sequence":"additional","affiliation":[{"name":"Institute of Chinese Materia Medica China Academy of Chinese Medical Science Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhuju","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Chinese Materia Medica China Academy of Chinese Medical Science Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongwei","family":"Wu","sequence":"additional","affiliation":[{"name":"Institute of Chinese Materia Medica China Academy of Chinese Medical Science Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-8430-425X","authenticated-orcid":false,"given":"Liying","family":"Tang","sequence":"additional","affiliation":[{"name":"Institute of Chinese Materia Medica China Academy of Chinese Medical Science Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,8,5]]},"reference":[{"key":"e_1_2_9_2_1","first-page":"121","article-title":"Comparative study on efficacy difference of schisandra vinegar before and after steaming","volume":"40","author":"Ren C","year":"2022","journal-title":"J Chin Med"},{"key":"e_1_2_9_3_1","first-page":"82","article-title":"Research Progress on chemical constituents and pharmacological action of Schisandra chinensis","volume":"40","author":"Wang Y","year":"2023","journal-title":"Inf Tradit Chin Med"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13020\u2010020\u201000344\u20108"},{"key":"e_1_2_9_5_1","first-page":"2177","article-title":"Research progress on the chemical components and pharmacological effects of Schisandra chinensis","volume":"41","author":"Bai W","year":"2019","journal-title":"Chin Patent Drug"},{"key":"e_1_2_9_6_1","first-page":"210","article-title":"Research Progress on main chemical constituents and modern pharmacological effects of Schisandrae chinensis fructus","volume":"27","author":"Xing N","year":"2021","journal-title":"Chin J Exp Tradit Med Formulae"},{"key":"e_1_2_9_7_1","first-page":"1903","article-title":"Research Progress on lignans from Schisandrae and their pharmacological effects","volume":"53","author":"Liu Y","year":"2022","journal-title":"Chin Patent Drug"},{"key":"e_1_2_9_8_1","first-page":"1091","article-title":"Changes of color and eight lignans of Schisandrae Chinensis fructus before and after vinegar steaming","volume":"41","author":"Dai H","year":"2019","journal-title":"Chin Patent Drug"},{"key":"e_1_2_9_9_1","first-page":"4643","article-title":"Prediction and analysis of quality markers before and after Schisandrae Chinensis fructus vinegar based on multivariate statistical analysis and network pharmacology","volume":"50","author":"Su L","year":"2019","journal-title":"Chin Patent Drug"},{"key":"e_1_2_9_10_1","first-page":"206","article-title":"Research progress on active ingredients and pharmacological effects of Schisandra chinensis","volume":"25","author":"Liu J","year":"2019","journal-title":"Chin J Exp Tradit Med Formulae"},{"key":"e_1_2_9_11_1","first-page":"548","article-title":"Determination of citric acid, L\u2010malic acid and 5\u2010hydroxymethylfurfural in different processed products of schisandra chinensis by HPLC","volume":"32","author":"Xu J","year":"2017","journal-title":"Northwest Pharm J"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/pca.3104"},{"key":"e_1_2_9_13_1","first-page":"2665","article-title":"Application of artificial intelligence sensory technology in the study of Chinese medicine processing","volume":"34","author":"Yan B","year":"2023","journal-title":"Lishizhen Med Mater Med Res"},{"key":"e_1_2_9_14_1","first-page":"76","article-title":"Comparison of UPLC fingerprint and determination of index components before and after processing of Cyperi Rhizoma with four excipients","volume":"27","author":"Liu C","year":"2021","journal-title":"Chin J Exp Tradit Med Formulae"},{"key":"e_1_2_9_15_1","first-page":"16","article-title":"Correlation analysis between Mizhi Gancao (Glycyrrhizae radix et Rhizoma Praeparta cum Melle) sensory characteristics and contents of internal components","volume":"40","author":"Zhang J","year":"2022","journal-title":"Chin Arch Tradit Chin Med"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.19540\/j.cnki.cjcmm.20210922.301"},{"key":"e_1_2_9_17_1","first-page":"153","article-title":"Electronic tongue analyzes the change of \u201ctaste\u201d in process of Crataegi fructus","volume":"37","author":"Li L","year":"2015","journal-title":"Chin Patent Drug"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jpba.2021.114298"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules23123362"},{"key":"e_1_2_9_20_1","first-page":"52","volume-title":"Research status and related efficacy of 5\u2010hydroxymethyl\u20102\u2010furfural (5\u2010HMF) in traditional Chinese medicine","author":"Geng F","year":"2005"},{"key":"e_1_2_9_21_1","first-page":"992","article-title":"Effect of processing on the content of 5\u2010hydroxymethylfurfural in Schisandra chinensis","volume":"27","author":"Li Y","year":"2010","journal-title":"Chin J Modern Appl Pharm"}],"container-title":["Phytochemical Analysis"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/analyticalsciencejournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/pca.3427","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,21]],"date-time":"2025-10-21T14:25:21Z","timestamp":1761056721000},"score":1,"resource":{"primary":{"URL":"https:\/\/analyticalsciencejournals.onlinelibrary.wiley.com\/doi\/10.1002\/pca.3427"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,8,5]]},"references-count":20,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2025,1]]}},"alternative-id":["10.1002\/pca.3427"],"URL":"https:\/\/doi.org\/10.1002\/pca.3427","archive":["Portico"],"relation":{},"ISSN":["0958-0344","1099-1565"],"issn-type":[{"value":"0958-0344","type":"print"},{"value":"1099-1565","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,8,5]]},"assertion":[{"value":"2024-04-09","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-07-11","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-08-05","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}