| Cinnamon stomachic mixture of Thai National List of Essential Medicines; Herbal medicines is used for treatment of dyspepsia. This preparation is increasingly prescribed in many community hospitals and is also produced for commercial purpose. The quality control methods of the mixture have not been reported. Objective: to develop the high performance liquid chromatography (HPLC) method for qualitative and quantitative analysis of biomarkers in the mixture and to evaluate the feasibility of using near infrared spectroscopy (NIR) technique for quantitative analysis of marker compounds. Methods: Qualitative chemical analysis and quantitation of marker compounds of the samples, in-house preparations and the commercial products, was determined using HPLC method. The developed method was validated on parameters including linearity, precision and accuracy. The NIR spectra of the samples were recorded. Results : The marker compounds, gallic acid, ellagic acid, liquiritin, cinnamic acid, glycyrrhizin, cinnamaldehyde and eugenol, were simultaneously detected in HPLC chromatogram and identify by comparing with the standard compounds. All compounds presented good linearity within test range (r2> 0.9950). Limits of detection and limit of quantification varied from 0.0777 to 1.3754 (µg/ml) and 0.2354 to 4.1980 (µg/ml), respectively. The relative standard deviation of intra-day were lower than 4.00%. The recovery of the method was in the range 69.31 to 109.50%. The validate results indicated that the developed HPLC method was suited for determination and quantification of marker compounds in cinnamon stomachic mixture. Based on the NIR spectra and the HPLC results, the prediction models were calculated. The partial least squares (PLS) results showed better predictive ability than those of the principal component regression (PCR) by comparing their correlation coefficient (r2) and root mean square error of prediction (RMSEP). Conclusions : The developed HPLC method in this study could be used for quantification various markers in the cinnamon stomachic mixture. The NIR technique combine with HPLC analysis method could be applied for quality control of this preparation. |