食用桂皮与中药饮片肉桂的鉴定分析

Identification and Analysis of Edible Cinnamon and Traditional Chinese Medicine Decoction Pieces of Cinnamon

目的:通过多种方式鉴别食用桂皮与中药肉桂,从而为教学以及临床用药提供必要的参考。方法:从调味品市场以及中药店选购食用桂皮以及中药肉桂,分析其来源和基本性状,采用薄层色谱、显微镜观察以及测定桂皮醛3种方法对两种物品进行鉴定。结果:两者之间存在较为明显的差异,且桂皮厚度明显低于肉桂厚度,差异显著(P<0.05)。结论:食用桂皮与中药肉桂间存在诸多不同,在实际开展临床用药过程中可通过有效的方式进行鉴定,从而确保中药肉桂能够达到相应的质量水准,为患者临床用药的安全提供必要的保障。

Objective:To identify edible cinnamon and TCM cinnamon to provide necessary reference for teaching and clinical medication.Methods:Buy cinnamon and TCM cinnamon from condiment market and Chinese pharmacy,by analyzing its source and basic properties,followed by thin layer chromatography,microscope observation and determination of cinnamon aldehyde.Results:There are obvious differences between the two,and the thickness of cassia bark is significantly lower than that of cinnamon,the difference is significant(P<0.05).Conclusion:There are many differences between edible cinnamon and TCM cinnamon,and effective methods can be used for identification in the actual clinical application process,so as to ensure that the TCM cinnamon can reach the corresponding quality level and provide the necessary guarantee for the safety of clinical medication for patients.