Details

Autor(en) / Beteiligte

• He, Zhen-Dan
• Qiao, Chun-Feng
• Han, Quan-Bin
• Cheng, Chuen-Lung
• Xu, Hong-Xi
• Jiang, Ren-Wang
• But, Paul Pui-Hay
• Shaw, Pang-Chui

Titel

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

Ist Teil von

• Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2424-2428

Ort / Verlag

Washington, DC: American Chemical Society

Erscheinungsjahr

2005

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• Cassia bark or cortex cinnamomi, the dried stem bark of Cinnamomum cassia Presl. (Lauraceae), is a 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 including bark from seven related Cinnamomum species were collected from fields and market. Four characteristic components, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, and coumarin were determined by RP-HPLC, and a fingerprint comprised of five markers was established. These results showed that cassia barks contained high contents of cinnamaldehyde (13.01−56.93 mg/g). The highest content of cinnamaldehyde (up to 93.83 mg/g) was found in debarked cortex, which is traditionally regarded as having the best quality in local herb shops. In contrast, the adulterants from the other Cinnamomum 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 in C. loureirii Nees was comparable to that in C. cassia. It is suggested that five characteristic peaks by HPLC are suitable for distinguishing genuine cassia bark from the adulterants and could be applied in the quality control of this commodity. Keywords: Cortex cinnamomi; Cinnamomum; Cinnamomum cassia; cinnamaldehyde; quantitative analysis; chemical profile; HPLC fingerprint