Simultaneous determination of five gingerols in raw and processed ginger by HPLC / 中国药学杂志

ABSTRACT

OBJECTIVE: To develop an HPLC method to determine and compare the contents of zingerone, 6-gingerol, 8-gin-gerol, 6-shogaol, 10-gingerol in fresh, dried, roasted, and charry ginger, and to discuss the change regularity of the five components during the processing of ginger. METHODS: The separation was performed on a Kromasil-C18 column(4.6 mm × 250 mm, 5 μm) with gradient elution (0 - 10 min, B 40%; 10-40 min, B 40% → 90%; 40-45 min, B 90% → 100%; 45-50 min, B 100% → 40%) of mobile phase composed of acetonitrile (B) and 0.1% aqueous acetic acid (A). The column temperature was set at 30°C. The flow rate was 1.0 mL · min-1 and the injection volume was 10 μL. The detection wavelength was set at 275 nm. RESULTS: The calibration curve was linear over the concentration of 0.625 - 20 μg · mL-1 for zingerone (r = 0.9991); 6.25 - 200 μg · mL-1 for 6-gingerol (r =0.9997); 1.25-40 μg · mL-1 for 8-gingerol (r =0.9999); 1.25-40 μg · mL-1 for 6-shogaol (r =0.9991); 1.875-60 μg · mL-1 for 10-gingerol (r = 0.9994). The average recoveries of the five components were 101.5%, 100.9%, 104.7%, 102.1% and 105.5% and the RSDs were 1.26%, 1.60%, 3.35%, 2.98% and 3.05%, respectively. The contents of 6-gingerol, 8-gingerol, and 10-gingerol gradually decreased from fresh ginger to roasted ginger, dried ones and charry ginger, while the contents of 6-shogaol increased in the same sequence. Little zingerone emerged in the preparation of roasted ginger, but its content increased in charry ginger. CONCLUSION: The method is reproducible, accurate, and can be used for the quality control of raw and processed ginger. In the processing of ginger, the five components have changes both in quality and quantity. Copyright 2012 by the Chinese Pharmaceutical Association.