Cinnamon bark is an important spice worldwide. In this study, the chemical diversity of various commercially available cinnamon barks that differed in their production areas and utility applications (culinary spice or medicines) were investigated by the use of ¹H NMR metabolomics. Our results indicated that principle component analysis (PCA) and hierarchical cluster analysis (HCA) of the ¹H NMR spectra of the cinnamon bark methanolic extracts including the deduction of their species by nucleotide sequence analysis enabled differentiation of the cinnamon barks according to their species, production areas and utility applications. The constituents of Vietnam cinnamon were found to differ significantly from the other samples investigated based on PCA score plots and HCA constellation dendrograms. Coumarin was found to be a key compound for the discrimination of Vietnamese cinnamon by multivariate analysis of the ¹H NMR spectral data and direct comparison of the ¹H NMR spectra. In addition, coumarin was quantified using quantitative NMR methods. As a result, coumarin was contained in Vietnamese cinnamon at a higher level compared to other cinnamons. This study indicated that ¹H NMR metabolomics could deduce spices, utility, and producing area of commercially available cinnamon barks. Furthermore, combining quantitative ¹H NMR methods with ¹H NMR metabolomics enable quantification of coumarin in cinnamon bark on a single measurement.

肉桂皮是世界范围内的重要香料。在这项研究中，通过使用¹ H NMR 代谢组学研究了在其生产区域和实用应用（烹饪香料或药物）方面不同的各种市售肉桂树皮的化学多样性。我们的结果表明，主成分分析（PCA）和层次聚类分析（HCA）的¹肉桂皮甲醇提取物的 H NMR 光谱，包括通过核苷酸序列分析推断其种类，能够根据其种类、生产区域和用途应用区分肉桂皮。发现越南肉桂的成分与基于 PCA 评分图和 HCA 星座树状图调查的其他样品有显着差异。通过¹ H NMR 光谱数据的多变量分析和¹H 核磁共振谱。此外，香豆素使用定量 NMR 方法进行定量。结果，与其他肉桂相比，越南肉桂中的香豆素含量更高。这项研究表明，¹ H NMR 代谢组学可以推断出市售肉桂皮的香料、效用和产地。此外，将定量¹ H NMR 方法与¹ H NMR 代谢组学相结合，可以在一次测量中对肉桂皮中的香豆素进行定量。