“…These analytical techniques have also been employed to identify marker compounds in CC, PL, and GU, that is, cinnamic acid, cinnamaldehyde, coumarin, cinnamyl alcohol, and 2-methoxy cinnamaldehyde in CC [7][8][9]; gallic acid, albiflorin, paeoniflorin, 1,2,3,4,6-pentagalloylglucose, benzoic acid, and benzoylpaeoniflorin in PL [10,11]; and liquiritin, liquiritigenin, glycyrrhizic acid, ononin, and isoliquiritin in GU [12,13]. Thus, we considered these compounds could be used as markers of CC, PL, or GU, because they represent the chemical make-up of those herbs, and could be used for quality control or quality assessment.…”