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Ding, Y., Wu, E.Q., Liang, C., Chen, J., Tran, M.N., Hong, C.H., Jang, Y., Park, K.L., Bae, K.H., Kim, Y.H. and Kang, J.S. (2011) Discrimination of Cinnamon Bark and Cinnamon Twig Samples Sourced from Various Countries Using HPLC-Based Fingerprint Analysis. Food Chemistry, 127, 755-760.
http://dx.doi.org/10.1016/j.foodchem.2011.01.011

has been cited by the following article:

• TITLE: Analysis of the trans-Cinnamic Acid Content in Cinnamomum spp. and Commercial Cinnamon Powder Using HPLC

  AUTHORS: Jaemin Lee, Dong Gu Lee, Jun Yeon Park, Sungwook Chae, Sanghyun Lee

  KEYWORDS: Cinnamomum spp., trans-Cinnamic Acid, HPLC

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.4 No.4, November 17, 2015

  ABSTRACT: The present study aimed to quantify the content of trans-cinnamic acid (CA) in Cinnamomum japonicum, C. loureirii, and C. camphora and the commercial application of CA using high performance liquid chromatography (HPLC). A C18 column was used, with water/methanol as the mobile phase gradient. The highest content of CA was observed in the bark of C. loureirii (16.97 mg/g) and cinnamon powder A (47.60 mg/g). The lowest content of CA was observed in leaf and heartwood of C. japonicum (0.10 and 0.10 mg/g, respectively) and cinnamon powder C (22.87 mg/g). This result could be utilized as a guideline for the analysis of the commercial applications of Cinnamomum.