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http://dx.doi.org/10.3839/jabc.2015.059

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)
Publication Information
Journal of Applied Biological Chemistry / v.58, no.4, 2015 , pp. 377-381 More about this Journal
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
6-gingerol; high-performance liquid chromatography; LOD; LOQ; Zingiber spp.;
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