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Analysis of the 6-gingerol Content in Zingiber spp. and their Commercial Foods using HPLC
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 Title & Authors
Analysis of the 6-gingerol Content in Zingiber spp. and their Commercial Foods using HPLC
Cho, Sunghun; Lee, Dong Gu; Lee, Sullim; Chae, Sungwook; Lee, Sanghyun;
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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
6-gingerol;high-performance liquid chromatography;LOD;LOQ;Zingiber spp.;
 Language
English
 Cited by
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