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HPLC, we examined quantitative change of cinnamaldehyde and cinnamic acid, caused by time-progress andtemperature-change for the Cinnamomi Cortex preparations, Gye Ji Bog Ryung Whan (... . (..... ) and Do Haig Sung Ki Tang (..... ). The content of cinnamaldehyde significantly decreased by theincrease of temperature. It is suggested that cinnamaldehyde and cinnamic acid are considerably stable when kept frozen.Key wordsGye Ji Bog Ryung Whan, Pal Mi Ji Whang Whan, Do Haig Sung Ki Tang, quantitative evaluation, HPLC