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The essential oil obtained by steam distillation from medicinal plants of Cinnamomum cassia and Prunellae Herba. Analysis of essential oils were performed on GC/MS selective detector. Separations were performed fused silica capillary column. The carrier gas was ultra pure helium with a flow of 1 ㎖/min and the splitless injector temperature was set as 280 °C. The column temperature program was as follows: initial temperature of 70 °C for 4 min, and increased by 2 °C /min 70 to 100 °C (held 2 min), After that the temperature was varied from 100 to 200 °C at 5 °C/min (held 20 min), increase to 280 °C (held 5 min) at 10 °C /min, in a total run time of 73 min. Ten volatile flavor components were identified from C. cassia and ten volatile flavor components were identified from Prunellae Herba. Strong inhibition of growth of Vibrio parahaemolyticus was obtained with all doses of C. cassia tested. Moreover, antimicrobial activity of C. cassia occurred in a dose dependant manner.

Study on Antimicrobial Activity and Analysis of Essential Oil Components of Cinnamomum cassia and Prunellae Herba