Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Analysis of the 6-gingerol Content in Zingiber spp. and their Commercial Foods using HPLC

  • Cho, Sunghun (Department of Integrative Plant Science, Chung-Ang University) ;
  • Lee, Dong Gu (Department of Integrative Plant Science, Chung-Ang University) ;
  • Lee, Sullim (Department of Integrative Plant Science, Chung-Ang University) ;
  • Chae, Sungwook (KM Convergence Research Division, Korea Institute of Oriental Medicine) ;
  • Lee, Sanghyun (Natural Products Research Center, KIST Gangneung Institute)
  • Received : 2015.08.21
  • Accepted : 2015.09.23
  • Published : 2015.12.31
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Abstract

The content analysis of 6-gingerol, which is an active compound, in Zingiber spp. (Z. officinale and Z. mioga) and their commercial foods (ginger teas and powders) was conducted using high-performance liquid chromatography. A reverse phase system was used, with a gradient solvent system of water and acetonitrile. The 6-gingerol content was highest in the methanol extract of Z. officinale root (17.09 mg/g extract) and ginger powder B (15.92 mg/g extract). The results demonstrated that this method was simple and reliable for the quality control of Zingiber commercial foods.

Keywords

References

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