AL


Table 5 – Major compounds in ground cinnamon samples in decreasing response (1>2>3>4); compounds in parentheses indicate most likely compound for the mass detected


Sample Ceylon


China Form Compound 1 Ground Cinnamaldehyde C10 Solid Cinnamaldehyde C10


Compound 2 H10


O2 H10 O2 (Safrole) (Safrole) Ground Cinnamaldehyde Coumarin Solid Cinnamaldehyde Coumarin Indonesian Ground Cinnamaldehyde Coumarin Solid Cinnamaldehyde C15 H24 (β-Carophyllene) Vietnamese Ground Cinnamaldehyde Coumarin Solid Cinnamaldehyde C15 Brand A Brand B H24 (β-Carophyllene) Ground Cinnamaldehyde Coumarin Ground Cinnamaldehyde Coumarin Solid Cinnamaldehyde C15 H24 (β-Carophyllene)


Conclusion DART-MS analysis differentiated commercial samples of ground and solid


cinnamon in minutes and easily detected coumarin. No sample prepara- tion or derivatization was required, and samples were analyzed directly from their commercial containers. Further studies are needed to analyze these samples, and standard compounds attributed to species in the mass spectra should be conducted using additional chromatographic methods.


References 1. Hrbek, V.; Hajslove, J. et al. Ambient mass spectrometry employing


direct analysis in real time (DART) ion source for olive oil quality and authenticity assessment. Anal. Chim. Acta 2009, 645(1–2), 56–63.


2. Kim, H.J. and Jang, P.Y. Identification of ambiguous cubeb fruit by DART-MS-based fingerprinting combined with principal component analysis. Food Chem. 2011, 129(2), 1019–24.


3. Kpegba, K.; Agbonon, A. et al. Epiafzelechin from the root bark of Cassi sieberiana: detection by DART mass spectrometry, spectroscopic characterization, and antioxidant properties. J. Natural Products 2011, 74(3), 455–9.


4. Adinew, B. GC-MS and FT-IR analysis of constituents of essential oil from cinnamon bark growing in South-west of Ethiopia. Int. J. Herbal Med. 2014, 1(6), 22–31.


5. Ding, Y.; Wu, E.Q. et al. Discrimination of cinnamon bark and cinnamon twig samples sourced from various countries using HPLC-based fin- gerprint analysis. Food Chem. 2011, 127, 755–60.


AMERICAN LABORATORY 39


Compound 3 C9


H10 C9 H10 C10 C15 O (Cinnamyl alcohol) C15 O (Cinnamyl alcohol) C9 H10 H24 O2 (Safrole) (β-Carophyllene) Cinnamyl alcohol C9 C9 H10 H10 C9 C9


Compound 4 H24


H6 O, C15 H10 H10 (β-Carophyllene) H24 (β-Carophyllene) O (Cinnamyl alcohol) O (Cinnamyl alcohol) Cinnamaldehyde-cinnamic acid O (Cinnamyl alcohol) C9 H6 O (Cinnamyl alcohol) C10 Coumarin C10 C15 C9 H10 H24 H10 O2 (Safrole) (β-Carophyllene) C9 C9 C9 O (Cinnamyl alcohol) C9 O H10 H10 H10 H10 H6 O2 (Safrole) O (Cinnamyl alcohol) O (Cinnamyl alcohol) O (Cinnamyl alcohol) O 6. Hena, R.; Kumaravel, S. et al. Chromatograph interfaced to a mass


spectrometer analysis of Cinnamomun verum. Nature and Science 2010, 8(11), 152–5.


7. Jayaprakasha, G.K.; Rao, L.J. et al. Chemical composition of volatile oil from Cinnamomum zeylanciaum buds. Verlag der Zeitschrift für Natur- forschung 2002, 990–3.


8. Wen, K.C.; Huang, C.Y. et al. Determination of cinnamic acid and paeoniflorin in traditional Chinese medicinal preparations by high- performance liquid chromatography. J. Chromatogr. 1992, 593, 191–9.


9. Ballin, N.B.; Sørensen, A.T. Coumarin content cinnamon containing food products on the Danish market. Food Control 2014, 38, 198–203.


10. Blahová, J. and Svobodová, Z. Assessment of coumarin levels in ground cinnamon available in the Czech retail market. The Scientific World J. 2012, 1–4.


11. Wang, Y.H.; Avula, B. et al. Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States. J. Agricultural and Food Chem. 2013, 61(18), 4470–6.


12. Cody, R.B.; Laramee, J.A. et al. Versitile new ion source for the analysis of materials in open air under ambient conditions. Anal. Chem. 2005, 77, 2297–2302.


Joseph R. Swider is senior research scientist at McCrone Associates, 850 Pasquinelli Dr., Westmont, Ill. 60059, U.S.A.; tel.: 630-887-7100; e-mail: jswider@mccrone.com; www.mccrone.com. Jeffrey A. Jankowski is associ- ate professor of Chemistry, and Antonio Sobevski is student at North Central College, Department of Chemistry, Naperville, Ill.


APRIL 2016


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52