Evaluation of the Quality of Chinese and Vietnamese Cassia Using LC-MS and Multivariate Analysis
Evaluation of the Quality of Chinese and Vietnamese Cassia Using LC-MS and Multivariate Analysis
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DOI：
10.1177/1934578x1300800118
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发表时间：
2013-01
影响因子：
1.8
通讯作者：
Ken Tanaka;Feng Li;Y. Tezuka;Shiro Watanabe;N. Kawahara;H. Kida
中科院分区：
文献类型：
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作者：
Ken Tanaka;Feng Li;Y. Tezuka;Shiro Watanabe;N. Kawahara;H. Kida
采用LC-MS数据的多元分析方法，对中国和越南肉桂水提物的化学成分进行了比较。通过对LC-MS数据的主成分分析，鉴定出6个化合物，分别为肉桂酸（1）、肉桂醇（2）、脱水肉桂醇（3）、肉桂醇A（4）、表儿茶素（5）和原花青素B2（6）。结果表明，中药饮片中表儿茶素和原花青素B2含量相对较高。另一方面，越南的双萜的特征在于相对大量的二萜。由于儿茶素衍生物和二萜具有不同类型的活性，因此选择最适合其所用于的产品的儿茶素是很重要的，无论是在食品中还是在草药中。
In the present study, the chemical composition of water extracts of Chinese and Vietnamese cassia (Cinnamomum cassia) were compared using multivariate analysis of LC-MS data. By principal component analysis of the LC-MS data, 6 compounds, cinnzeylanine (1), cinnzeylanol (2), anhydrocinnzeylanol (3), cinncasinol A (4), epicatechin (5) and procyanidin B2 (6), were identified as the marker compounds to characterize Chinese and Vietnamese cassia. It was clarified that Chinese cassia contains relatively larger amounts of epicatechin and procyanidin B2. On the other hand, Vietnamese cassia is characterized by a relatively larger amount of diterpenes. As catechin derivatives and diterpenes have different types of activity, it is important to choose the cassia that best suits the product for which it is to be used, whether in food or in herbal medicine.