Analytical challenges
•
Raw material variability and differences
between species/variety of cinnamon
•
Different forms and matrices
•
Possible contamination from harvesting,
drying and handling
•
Possible lack of reference standards
•
Availability of cost effective methods
Existing methods ‐ General
•
Sample extraction
–
Apparatus (Soxhlet, Clevenger’s apparatus, etc.)
–
Solvent
–
Time and temperature of extraction
•
Purification and concentration
•
Methods
–
Gas chromatography (GC)
–
Gas chromatography‐mass spectrometry (GC‐MS)
–
High performance liquid chromatography (HPLC)
–
Flow injection mass spectrometry (FIMS) fingerprinting method for
species identification
–
UPLC (for analysis of coumarin, cinnamyl alcohol, cinnamaldehyde,
cinnamic acid, eugenol, and cinnamyl acetate)
