Authentication and Quantitative Analysis on the Chemical Profile of Cassia Bark (Cortex Cinnamomi) by High-Pressure Liquid Chromatography

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• 作者：Zhen-Dan He ; Chun-Feng Qiao ; Quan-Bin Han ; Chuen-Lung Cheng ; Hong-Xi Xu ; Ren-Wang Jiang ; Paul Pui-Hay But ; and Pang-Chui Shaw
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：April 6, 2005
• 年：2005
• 卷：53
• 期：7
• 页码：2424 - 2428
• 全文大小：102K
• 年卷期：v.53,no.7(April 6, 2005)
• ISSN：1520-5118

文摘

Cassia bark or cortex cinnamomi, the dried stem bark of Cinnamomum cassia Presl. (Lauraceae), isa popular natural spice and a commonly used herb in traditional Chinese medicine. However,adulterants are frequently found in the market. In this study, 44 samples of Cassia bark includingbark from seven related Cinnamomum species were collected from fields and market. Fourcharacteristic components, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, and coumarin weredetermined by RP-HPLC, and a fingerprint comprised of five markers was established. These resultsshowed that cassia barks contained high contents of cinnamaldehyde (13.01-56.93 mg/g). The highestcontent of cinnamaldehyde (up to 93.83 mg/g) was found in debarked cortex, which is traditionallyregarded as having the best quality in local herb shops. In contrast, the adulterants from the otherCinnamomum species, C. wilsonii Camble, C. japonicum Sieb., C. mairei Levl. and C. burmanii (Nees)Blume, contained low contents of cinnamaldehyde (<2.00 mg/g). The content of cinnamaldehyde inC. loureirii Nees was comparable to that in C. cassia. It is suggested that five characteristic peaks byHPLC are suitable for distinguishing genuine cassia bark from the adulterants and could be appliedin the quality control of this commodity.Keywords: Cortex cinnamomi; Cinnamomum; Cinnamomum cassia; cinnamaldehyde; quantitativeanalysis; chemical profile; HPLC fingerprint