Discrimination of cinnamon bark and cinnamon twig samples sourced from various countries using HPLC-based fingerprint analysis

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 755-760

  Ding, Yan ^a   Wu, En Qi ^a   Liang, Chun ^a   Chen, Jianbo ^a   Tran, Minh Ngoc ^a   Hong, Chong Hui ^b   Jang, Yuseon ^a   Park, Kyung Lae ^a   Bae, Kihwan ^a   Kim, Young Ho ^a   Kang, Jong Seong ^a  

^a Chungnam National University   (South Korea)

^b Korea Food and Drug Administration   (South Korea)

Author keywords

Cinnamon bark; Cinnamon twig; Fingerprint analysis; HPLC; Partial least squares discriminant analysis

Indexed keywords

CINNAMON BARK; CINNAMON TWIG; FINGERPRINT ANALYSIS; HPLC; PARTIAL LEAST-SQUARES DISCRIMINANT ANALYSIS;

DISCRIMINANT ANALYSIS; ESSENTIAL OILS;

QUALITY CONTROL;

2 HYDROXYL CINNAMALDEHYDE; 2 METHOXY CINNAMALDEHYDE; CINNAMALDEHYDE; CINNAMIC ACID; CINNAMYL ALCOHOL; COUMARIN; EUGENOL; UNCLASSIFIED DRUG;

ARTICLE; BARK; CHINA; CINNAMON; CINNAMON BARK; CINNAMON TWIG; FINGER DERMATOGLYPHICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDONESIA; PLANT STEM; TRADITIONAL MEDICINE; VIET NAM;

CINNAMOMUM VERUM;

EID: 79952314821     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.011     Document Type: Article

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