Quantitative and fingerprint analysis of proanthocyanidins and phenylpropanoids in Cinnamomum verum bark, Cinnamomum cassia bark, and Cassia twig by UPLC combined with chemometrics

doi:10.1007/s00217-021-03795-x

	Quantitative and fingerprint analysis of proanthocyanidins and phenylpropanoids in Cinnamomum verum bark, Cinnamomum cassia bark, and Cassia twig by UPLC combined with chemometrics
	Liu, Chen 1,2,3; Long, Huali 1,3; Wu, Xingdong 1,3; Hou, Jinjun 1,3; Gao, Lei 1,3; Yao, Shuai 1,3; Lei, Min 1,3; Zhang, Zijia 1,3; Guo, De-an 1,3; Wu, Wanying 1,3
刊名	EUROPEAN FOOD RESEARCH AND TECHNOLOGY
	2021-08-02
页码	12
关键词	Cinnamomum verum bark Cinnamomum cassia bark Cassia twig Fingerprints Two internal standards for determination of multiple components Chemometric
ISSN号	1438-2377
DOI	10.1007/s00217-021-03795-x
通讯作者	Guo, De-an(daguo@simm.ac.cn) ; Wu, Wanying(wanyingwu@simm.ac.cn)
英文摘要	Cinnamomum verum and Cinnamomum cassia are widely used as spice and herbal medicine around the world. However, it is challenging to differentiate and make a quality evaluation for both Cinnamomum types due to their similarities in morphological features and general chemical composition using traditional analytical methods. In this study, a simple and efficient method was developed for the comprehensive evaluation of the two Cinnamomum, together with Cassia twig, by combining UPLC fingerprint analysis combined with quantitative analysis using two internal standards for the determination of multiple components (TSDMC). The content of 9 components (procyanidin B2, cinnamtannin B1, coumarin, 2-hydroxycinnamaldehyde, cinnamyl alcohol, cinnamic acid, cinnamaldehyde, 2'-methoxycinnamaldehyde, and eugenol) in samples was determined using reliable relative conversion factor factors that were obtained using procyanidin B2 and cinnamic acid as two internal reference standards. The quantitative results combined with chemometrics analysis were employed to identify these samples. This simple and reproducible method revealed great differences among the three Cinnamomum in their chemical composition and provides a promising method for accurate differentiation and quality evaluation for the three Cinnamomum.
资助项目	Research Project of Science and Technology Commission of Shanghai Municipality[18DZ2200800] ; National Key R&D Program of China[2018YFC1707900] ; National Key R&D Program of China[2018YFC1707903] ; National Key R&D Program of China[2018YFC1707905] ; National Key R&D Program of China[2018YFC1707001]
WOS关键词	COUMARIN ; FOOD
WOS研究方向	Food Science & Technology
语种	英语
出版者	SPRINGER
WOS记录号	WOS:000680316300001
内容类型	期刊论文
源URL	[http://119.78.100.183/handle/2S10ELR8/298250]
专题	中国科学院上海药物研究所
通讯作者	Guo, De-an; Wu, Wanying
作者单位	1.Chinese Acad Sci, Shanghai Inst Mat Med, Natl Engn Lab TCM Standardizat Technol, Shanghai Res Ctr Modernizat Tradit Chinese Med, Shanghai 201203, Peoples R China 2.Nanchang Univ, Sch Pharm, Nanchang 330006, Jiangxi, Peoples R China 3.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
推荐引用方式 GB/T 7714	Liu, Chen,Long, Huali,Wu, Xingdong,et al. Quantitative and fingerprint analysis of proanthocyanidins and phenylpropanoids in Cinnamomum verum bark, Cinnamomum cassia bark, and Cassia twig by UPLC combined with chemometrics[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2021:12.
APA	Liu, Chen.,Long, Huali.,Wu, Xingdong.,Hou, Jinjun.,Gao, Lei.,...&Wu, Wanying.(2021).Quantitative and fingerprint analysis of proanthocyanidins and phenylpropanoids in Cinnamomum verum bark, Cinnamomum cassia bark, and Cassia twig by UPLC combined with chemometrics.EUROPEAN FOOD RESEARCH AND TECHNOLOGY,12.
MLA	Liu, Chen,et al."Quantitative and fingerprint analysis of proanthocyanidins and phenylpropanoids in Cinnamomum verum bark, Cinnamomum cassia bark, and Cassia twig by UPLC combined with chemometrics".EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021):12.