中文摘要：

建立了同时测定桂枝和肉桂中7种苯丙素类成分（2-羟基肉桂醛，香豆素，肉桂醇，肉桂酸，2-甲氧基肉桂酸，肉桂醛,2-甲氧基肉桂醛）含量的HPLC方法。采用该方法对48批中国肉桂和桂枝（27批肉桂和21批桂枝）商品药材中7种成分的含量进行测定并比较。结果表明，7种苯丙素类成分在肉桂中的总含量为17．5巧1．6mg／g，在桂枝中的总含量为9．91-23．4mg／g：其中2-甲氧基肉桂酸在肉桂中的含量在检测限以下，而在桂枝中的含量在0-0．119mg／g之间。肉桂和桂枝药材中（肉桂醇＋肉桂酸）／肉桂醛的含量比值（R346）范围分别是0．0121-0．0467和0．0598-0．182，该比值可用以区分肉桂（〈0．05）和桂枝（〉0．05）。7种成分在沸水中的煎出率不同，肉桂醛煎出率最低（〈3％），肉桂酸煎出率最大（约60％）。

英文摘要：

In the present study, we developed and validated a high-performance liquid chromatography method for the simultaneous determination of seven phenylpropanoid compounds （2-hydroxyl cinnamaldehyde, coumarin, cinnamyl alcohol, cinnamic acid, 2-methoxy cinnamic acid, cinnamaldehyde and 2-methoxy cinnamaldehyde） in Cinnamomi Cortex and Cinnamomi Ramulus. The levels of seven phenylpropanoid compounds in Cinnamomi Cortex and Cinnamomi Ramulus were compared using this method. A total of 48 samples （27 Cinnamomi Cortex and 21 Cinnamomi Ramulus） were purchased in China and analyzed. Quantities of seven phenylpropanoid compounds ranged from 17.5 to 61.6 mg/g in Cinnamomi Cortex and ranged from 9.91 to 23.4 mg/g in Ciunamomi Ramulus. The level of 2-methoxy cinnamic acid in the Cinnamomi Cortex samples was below the LOD, whereas it ranged from 0 to 0.119 mg/g in the Cinnamomi Ramulus samples. The （cinnamyl alcohol＋cinnamic acid）/cinnamaldehyde ratios （R346） of Ciunamomi Cortex and Cinnamomi Ramulus ranged from 0.0121 to 0.0467 and 0.0598 to 0.182, respectively. This ratio could be used to discriminate Cinnamomi Cortex （〈0.05） and Cinnamomi Ramulus （〉0.05）. The extraction rates （Dn） of seven compounds in boiling water were different, with the lowest dissolution for cinnamaldehyde （〈3%） and the highest for cinnamic acid （about 60%）.