[RP-HPLC fingerprint evaluating different ginger juice as processing material]

Li Zhang, Zhi-Min Wang, Wei-Hao Wang, Hui-Min Gao
Zhongguo Zhong Yao za Zhi, Zhongguo Zhongyao Zazhi, China Journal of Chinese Materia Medica 2008, 33 (9): 1010-3

OBJECTIVE: To establish a method for comparing the differences between fresh and dried ginger juice.

METHOD: The RP-HPLC fingerprint method was performed on an Alltech C18 column (4.6 mm x 250 mm, 5 microm) with mobile phase in gradient elution composed of A-acetonitrie and B-water at a flow rate: 0.8 mL x min(-1). The detecting wavelength was 280 nm, and the column temperature 25 degrees C.

RESULT: There was no significant difference among the same breed ginger juice of different batches. But there was significant difference between crushed ginger juice and the boiled juice. Trytophan, 6-gingerol were common constituents of the three kinds of ginger juice, the fresh ginger and the dry ginger. Besides, 6-shogaol emerged in the boiled juice.

CONCLUSION: The RP-HPLC fingerprints spectrum can be used to distinguish different ginger juices. And the crushed juice of fresh ginger have the same chemical consititents with the fresh ginger.

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