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.
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.
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.
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