Advanced Quality Control of Vinegar‐Processed <i>Schisandra</i> : HPLC Fingerprint Coupled With QAMS for Hepatoprotective Marker Discovery

This study investigated the relationship between the HPLC fingerprint of Vinegar-Processed Schisandra (VPS) and its hepatoprotective effects, aiming to identify the main active components and establish a quality control method. An HPLC fingerprint was developed along with a quantitative analysis of multiple components using a single marker (QAMS), a total of 10 common peaks were identified. Using schisandrol A as the internal reference, relative correction factors (RCFs) and relative retention values were determined for nine other components, including gomisin D. The hepatoprotective effects of different batches of VPS-derived total lignans were evaluated in a mouse model of alcohol-induced liver injury (ALI). The extracts significantly regulated 10 pharmacological indicators, including ALT and AST, associated with ALI. Gray relational analysis and Pearson correlation analysis revealed that all 10 lignan compounds contributed to the hepatoprotective efficacy, suggesting their role as the primary pharmacologically active constituents. This study provides a scientific basis for understanding the material foundation of VPS in against ALI and offers a reliable method for quality assessment.