目的：比较禹白附炮制前后桂皮酸含量的变化。
Objective: To compare the diversity of contents of Cinnamic acid in Rhizoma Typhonii before and after being processed.
用高效液相色谱法测定了广东引种苏合香中桂皮酸的含量。
The content of cinnamic acid in styrax produced in Guangdong Province was determined by high-performance liquid chromatography.
结果：不同批次的禹白附中桂皮酸的含量差异较大，炮制后含量降低。
Results: There were great difference of the contents of Cinnamic acid in various batch. The contents degraded after had been processed.
本研究的目的是探讨低毒性的食品调味剂桂皮酸对PGCL3人肺癌细胞的抑制作用。
This study is intended to investigate the anticancer effects of the low toxic flavorings cinnamic acid on PGCL3 human lung cancer cell subine.
本文通过选用十一种具有极性梯度的不同固定液，探讨桂皮酸顺反异构体硅烷醚衍生物分离与选择性分子间引力的关系，并从分子结构的角度来阐述选择相应固定液进行异构体分离的可能性。
It is proposed that selective intermolecular force can be used as a new parameter for; selecting stationary phase in order to separate the isomer but not the "polarity similarity principle".
在丹麦，人们会吃炖甘蓝菜、配糖霜和桂皮；在德国，酸白菜是菜单之一；美国南方，羽衣甘蓝也是选择之一。
The Danish eat stewed kale sprinkled with sugar and cinnamon, the Germans consume sauerkraut (cabbage) while in the southern United States, collards are the green of choice.
桂枝皮部中桂皮醛的含量较高，木质部中肉桂酸的含量较高。
The bark contains more cinnamaldehyde and less cinnamic acid than xylem.
桂枝皮部中桂皮醛的含量较高，木质部中肉桂酸的含量较高。
The bark contains more cinnamaldehyde and less cinnamic acid than xylem.
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