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Determination of Gingerols and Shogaols in Ginger P. E. by HPLC

Source:Apex      Date:Mar 01, 2016

 

Determination of Gingerols and Shogaols in Ginger P. E. by HPLC

 

Scope: Ginger root extract contains gingerols and shogaols, which is a complex mixture including 6-gingerdiol, 6-Gingerol, 8-gingerdiol, 8-Gingerol, 6-Shogaol, 10-Gingerol, 8-shogaol, and 10-shogaol etc. This method can be used to identify and quantify the Gingerols and Shogaols in the Ginger powder extract.

I.HPLC Conditions:

Column:         Inertsil ODS-3  4.6×150mm 5μm
Flow rate:        1.0mL/min
Detection:        282nm
Injection Volume:  10μl
Mobile phase:  A: Acetonitrile  B: 0.1% phosphoric acid water solution

 

T(min)

A(%)

B(%)

0

45

55

8

50

50

15

55

45

40

90

10

45

55

45

55

55

45

II. Solution Preparation

1. Standard Preparation:
Accurately weighing 5mg (±0.01mg) of capsaicin reference standard into a 50-mL volumetric flask, dissolve and dilute to volume with methanol.

2. Sample Preparation:
Accurately weigh approximately 100mg of Ginger Extract into a 50ml volumetric flask. Add about 30ml methanol, sonicate for 30mins. After cool to room temperature, dilute to volume with methanol. Filter through a 0.45μm filter into an HPLC vial or centrifuge to obtain a clear test solution.

III. Calculation

Quantify each compound against capsaicin as external standard.

                    Typical chromatogram of the Ginger Root Extract

*Retention Times:(reference value)

 

Compound

6-gingerdiol

6-gingerol

8-gingerol

6-shogaol

10-gingerol

8-shogaol

10-shogaol

Relative Retention Time

 

0.83 - 0.86

 

1.00

 

1.28 - 1.38

 

1.38 - 1.49

 

1.67 - 1.82

 

1.83 - 2.02

 

2.13 - 2.20

 

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