JOURNAL ARTICLE

Quantitative analysis of ginger components in commercial products using liquid chromatography with electrochemical array detection

Xi Shao, Lishuang Lv, Tiffany Parks, Hou Wu, Chi-Tang Ho, Shengmin Sang
Journal of Agricultural and Food Chemistry 2010 December 22, 58 (24): 12608-14
21090746
For the first time, a sensitive reversed-phase HPLC electrochemical array method has been developed for the quantitative analysis of 8 major ginger components ([6]-, [8]-, and [10]-gingerol, [6]-, [8]-, and [10]-shogaol, [6]-paradol, and [1]-dehydrogingerdione) in 11 ginger-containing commercial products. This method was valid with unrivaled sensitivity as low as 7.3-20.2 pg of limit of detection and a range of 14.5-40.4 pg for the limit of quantification. The levels of 8 ginger components in 11 different commercial products were quantified by use of this method. The results found that both levels and ratios among the 8 compounds vary greatly in commercial products.

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