Cinnamic acid

The whole plant of mature Angelica sinensis (AS) was collected from Min Country, Gansu province of China in mid-October. The stem (without leaves) and root were separated into two parts, and air-dried at 50 °C for three days. The samples were ground in a knife mill to collect the saw dust passing through a 2 × 2 mm² sieve. The powdered samples were sealed in a plastic bag and stored at 2−5 °C for further analysis.
Cinnamic acid (99%), vanillin (99%), p-hydroxybenzoic acid (98%), protocatechuic acid (97%), ferulic acid (98%), caffeic acid (98%) and campesterol (98%) were purchased from Macklin Biochemical Co., Ltd. (Shanghai, China). Z-ligustilide (98%), Butylidenephthalide (98%), Senkyunolide I (98%), stigmasterol (98%), and β-sitosterol (98%) were purchased from Chroma Biotechnol. Co., Ltd. (Chengdu, China). Coniferyl ferulate (97%) was synthesized in a laboratory according to the literature [36 (link)], and the structure and purity were elucidated by 1H NMR (Figure S1). The HPLC-grade acetonitrile (≥99.9%) and methanol (≥99.9%) were bought from Merck KGaA (Darmstadt, Germany).

Phenylmethylsulfonyl fluoride (PMSF), chlorogenic acid (CA), bovine serum albumin, β-cyclodextrin (βCyD), and ascorbic acid (AA) were obtained from Shanghai Yuanye Bio-Technology Co., Ltd. (Shanghai, China). Benzamidine hydrochloride, L-cysteine (L-Cys), and cinnamic acid were purchased from Shanghai Macklin Biochemical Technology Co., Ltd. (Shanghai, China). Triton X-114 and Comas Bright Blue G-250 were purchased from Solarbio (Beijing, China). Ammonium sulfate, sodium dihydrophosphate, sodium hydroxide, phosphoric acid, catechol, and caffeic acid were purchased from China Pharmaceutical Group Chemical Reagents Co., Ltd. (Shanghai, China).
Peaches (Prunus persica L. cv. HuJingMiLu) were harvested from the Peach Research Institute in Fenghua, Zhejiang Province, China. All peaches were at the same commercial maturity and from the same orchard. Peach fruit with uniform size and without obvious damages, diseases, or other defects were selected for experiments. On the harvest day, fresh peach fruit was peeled, cut into small pieces, and immediately frozen in liquid nitrogen. Frozen samples were then ground and stored at −80 °C until use.