The Comparison of Cinnamomi Cortex and Cinnamomum burmannii Blume Using 1H NMR and GC MS Combined with Multivariate Data Analysis
Cinnamomi Cortex (CC, rougui) is the stripped trunk bark of Cinnamomum cassia Presl (CCP) and commonly is used to treat dyspepsia, gastritis, blood circulation disturbances, and inflammatory diseases. However, Cinnamomum burmannii Blume (CBB) an edible ingredient in food from a different Cinnamomum, sometimes replaces CC due to their similar functions and appearance. To identify and distinguish CC from CBB, we investigated the metabolite differences in polar and non polar extracts of these species by high resolution 1H nuclear magnetic resonance (1H NMR) spectroscopy and gas chromatography mass spectrometry (GC MS) combined with multivariate statistical analyses. The results showed a significantly higher separation in GC MS analysis (non polar extracts) than 1H NMR analysis (polar extracts) One way ANOVA revealed that polar extracts (acetate, a glucose, sucrose, glycerol, fructose) and non polar extracts (trans cinnamaldehyde, a copaene, d cadinene, 2 methoxycinnamaldehyde, calamenene, a muurolene, g muurolene, a calacorene, cubenol and a muurolol) contributed greatly to the comparison of CC and CBB. These results indicate that the 1H NMR and GC MS based metabolomic approach can effectively differentiate the phytochemical compositions among different species in plants, which in turn could identify important metabolites with known pharmacological activity.
Food Analytical Methods