Multichemical Analytical Strategy for Screening Key Differential Compound between Raw and Processed Viticis fructus

Viticis fructus (VF), the dried fruit of Vitex trifolia L. or Vitex rotundifolia L., is widely applied in raw and processed forms. Aimed to screen the key differential compound between raw and processed VF, a multichemical analytical strategy was developed and verified by integrating chemical fingerprint and chemometrics analysis. Consequently, the chemical fingerprints of raw and processed VF were constructed with the help of high-performance liquid chromatography tandem diode array detector (HPLC-DAD) and ultrahigh-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS). Twenty-nine differential compounds were initially screened out from raw and processed VF by chemometric analysis. Thereafter, an ultrahigh-performance liquid chromatography coupled with triple quadrupole mass spectrometry (UHPLC-QQQ-MS/MS) method was developed for the targeted validation on the importance of selected compounds (caffeic acid, succinic acid, casticin, isochlorogenic acid B, protocatechualdehyde, isochlorogenic acid C, protocatechuic acid, isochlorogenic acid A, and p-hydroxybenzoic acid) in distinguishing raw and processed VF. This study clarified the effects of processing on the ingredients of VF, providing a reference for its rational clinical application and quality evaluation.