[Study on fingerprints of the effective parts of fresh ginger by HPLC].

OBJECTIVE: To establish the fingerprints of the effective parts of Fresh Ginger for the quality control.

METHOD: The fin-gerprints of the effective parts of Fresh Ginger were established by HPLC. The chromatographic separation was performed on a Inertsil ODS-3 column (100 mm x 2.1 mm, 3 microm). The mobile phase consisted of acetontrile and water with gradient elution, the flow-rate was 0.2 ml/min and the UV absorbance detection was at 230 nm and 190 nm - 400 nm. The column temperature was at 30 degrees C and the detection time was 100 min.

RESULTS: Under the selected chromatographic conditions, a good fingerprint of the effective parts of Fresh Ginger were obtained.

CONCLUSION: The quality of the effective parts of Fresh Ginger can he controlled effectively by HPLC fingerprint.