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本文引用的文献

1
HPLC analysis and safety assessment of coumarin in foods.高效液相色谱分析与食品中香豆素的安全性评估。
Food Chem. 2008 Jul 15;109(2):462-9. doi: 10.1016/j.foodchem.2007.12.068. Epub 2008 Jan 12.
2
Quantification of flavoring constituents in cinnamon: high variation of coumarin in cassia bark from the German retail market and in authentic samples from indonesia.肉桂中调味成分的定量分析：德国零售市场中桂皮中的香豆素含量变化较大，以及印度尼西亚的真实样本。
J Agric Food Chem. 2010 Oct 13;58(19):10568-75. doi: 10.1021/jf102112p.
3
Toxicology and risk assessment of coumarin: focus on human data.香豆素的毒理学和风险评估：重点关注人体数据。
Mol Nutr Food Res. 2010 Feb;54(2):228-39. doi: 10.1002/mnfr.200900281.
4
Coumarin and cinnamaldehyde in cinnamon marketed in Italy: a natural chemical hazard?意大利市场上销售的肉桂中的香豆素和肉桂醛：一种天然的化学危害？
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Nov;25(11):1297-305. doi: 10.1080/02652030802105274.
5
A safety assessment of coumarin taking into account species-specificity of toxicokinetics.考虑到毒代动力学的物种特异性，对香豆素进行安全性评估。
Food Chem Toxicol. 2006 Apr;44(4):462-75. doi: 10.1016/j.fct.2005.08.019. Epub 2005 Oct 3.
6
Authentication and quantitative analysis on the chemical profile of cassia bark (cortex cinnamomi) by high-pressure liquid chromatography.采用高效液相色谱法对肉桂（桂皮）的化学特征进行鉴定和定量分析。
J Agric Food Chem. 2005 Apr 6;53(7):2424-8. doi: 10.1021/jf048116s.

对捷克零售市场上肉桂粉中香豆素含量的评估。

Assessment of coumarin levels in ground cinnamon available in the Czech retail market.

作者信息

Blahová Jana, Svobodová Zdeňka

机构信息

Department of Veterinary Public Health and Toxicology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic.

出版信息

ScientificWorldJournal. 2012;2012:263851. doi: 10.1100/2012/263851. Epub 2012 Jun 18.

DOI:10.1100/2012/263851
PMID:22761548
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3385612/
Abstract

The objective of this study was to determine the coumarin content of ground cinnamon purchased from retail markets in the Czech Republic. No sample was labelled with information on the botanical source, but, in some cases, the countries of origin were specified. For comparison, a single cinnamon sample imported directly from a plantation in Sri Lanka that came from Cinnamomum verum was analyzed. Results from 60 ground cinnamon samples comprising twelve brands confirmed a high content of coumarin, with mean levels ranging from 2,650 to 7,017 mg · kg(-1). The high coumarin content confirmed that these cinnamon samples obtained from cassia cinnamon were in contrast to the sample from Sri Lanka, which was coumarin-free.

摘要

本研究的目的是测定从捷克共和国零售市场购买的磨碎肉桂中的香豆素含量。没有一个样品标明植物来源信息，但在某些情况下，标明了原产国。为作比较，分析了一个直接从斯里兰卡种植园进口的来自锡兰肉桂的肉桂样品。对包括十二个品牌的60个磨碎肉桂样品的检测结果证实，香豆素含量很高，平均水平在2650至7017毫克·千克-1之间。高香豆素含量证实，这些从桂皮肉桂中获取的肉桂样品与来自斯里兰卡的不含香豆素的样品形成了对比。