Multimetric Analysis of Three Different Origins of Cinnamon Based on Thermogravimetric Parameters,Amino Acids and Trace Elements,etc.
From different origins cinnamon were selected for the study to determine the heat of combustion,combustion stability,fat,crude fibre,ash,trace elements and amino acids of cinnamon from the three origins.The results showed that the calorific value of combustion of cinnamon from three origins ranged from 54.6 to 33 771.9 J/g in the following order:Cenxi City,Wuzhou City,Guangxi Province>Shunde District,Foshan City,Guangdong Province>Guandu District,Kunming,Yunnan Province.The F values of the three origins of cinnamon were-0.509 534,-0.338 981,and 0.848 518,and the combustion thermal stability was ranked as follows:Guandu District,Kunming City,Yunnan Province>Shunde District,Foshan City,Guangdong Province>Cenxi City,Wuzhou City,Guangxi Province.The fat content of cinnamon of the three origins ranged from 0.9%to 1.4%,with an average value of 1.219 67%,and the order of content size:Guandu District,Kunming,Yunnan Province>Shunde District,Foshan City,Guangdong Province>Cenxi City,Wuzhou City,Guangxi Province.The ash content of the three origins of cinnamon ranged from 2.1%to 2.8%,with an average value of 2.467 0%,and the order of content size was as follows:Guandu District,Kunming,Yunnan>Cenxi City,Wuzhou City,Guangxi>Shunde District,Foshan City,Guangdong.The crude fibre of cinnamon of three origins ranged from 25.9%to 32.1%,with an average value of 29.750 5%,and the content size:Cenxi City,Wuzhou City,Guangxi>Shunde District,Foshan City,Guangdong>Guandu District,Kunming,Yunnan.The order of heat of combustion,thermogravimetric analysis,fat content,ash,crude fibre,trace elements and amino acids in multiple indexes was:Guandu District,Kunming,Yunnan Province>Shunde District,Foshan City,Guangdong Province>Cenxi City,Wuzhou City,Guangxi Province,China.This study establishes a multi-indicator analysis and evaluation of cinnamon from three origins to provide a favourable scientific basis for the large-scale development of cinnamon resources and research on the quality of cinnamon.