RP-HPLC fingerprint evaluating different ginger juice as processing material / 中国中药杂志
China Journal of Chinese Materia Medica
;
(24): 1010-1013, 2008.
Article
in Chinese
| WPRIM
| ID: wpr-295421
ABSTRACT
<p><b>OBJECTIVE</b>To establish a method for comparing the differences between fresh and dried ginger juice.</p><p><b>METHOD</b>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.</p><p><b>RESULT</b>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.</p><p><b>CONCLUSION</b>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.</p>
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Tryptophan
/
Plant Extracts
/
Catechols
/
Chemistry
/
Chromatography, High Pressure Liquid
/
Ginger
/
Fatty Alcohols
/
Methods
Language:
Chinese
Journal:
China Journal of Chinese Materia Medica
Year:
2008
Type:
Article
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