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

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.

 

*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