High Performance Liquid Chromatographic Determination of Pungent Gingerol Compounds of Ginger (Zingiber officinale Roscoe)

CHU‐CHIN ‐C CHEN; MAY‐CHIEN ‐C KUO; CHI‐TANG ‐T HO

doi:10.1111/j.1365-2621.1986.tb13124.x

High Performance Liquid Chromatographic Determination of Pungent Gingerol Compounds of Ginger (Zingiber officinale Roscoe)

CHU‐CHIN ‐C CHEN, MAY‐CHIEN ‐C KUO, CHI‐TANG ‐T HO

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

29 Scopus citations

Abstract

The pungent gingerol compounds of green (4–5 months) and dry (8–9 months) ginger (Zingiber officinale Roscoe) were extracted by acetone and analyzed directly by high performance liquid chromatography (HPLC) on a reverse phase column (RP‐18). The total gingerol content (6‐, 8‐ and 10‐gingerol) of green ginger ranged from 0.65–0.88% (w/w) while that of dry ginger varied from 1.10–1.56% (w/w).

Original language	English (US)
Pages (from-to)	1364-1365
Number of pages	2
Journal	Journal of Food Science
Volume	51
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.1986.tb13124.x
State	Published - Sep 1986

All Science Journal Classification (ASJC) codes

Food Science

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10.1111/j.1365-2621.1986.tb13124.x

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title = "High Performance Liquid Chromatographic Determination of Pungent Gingerol Compounds of Ginger (Zingiber officinale Roscoe)",

abstract = "The pungent gingerol compounds of green (4–5 months) and dry (8–9 months) ginger (Zingiber officinale Roscoe) were extracted by acetone and analyzed directly by high performance liquid chromatography (HPLC) on a reverse phase column (RP‐18). The total gingerol content (6‐, 8‐ and 10‐gingerol) of green ginger ranged from 0.65–0.88% (w/w) while that of dry ginger varied from 1.10–1.56% (w/w).",

author = "CHEN, {CHU‐CHIN ‐C} and KUO, {MAY‐CHIEN ‐C} and HO, {CHI‐TANG ‐T}",

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AU - HO, CHI‐TANG ‐T

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AB - The pungent gingerol compounds of green (4–5 months) and dry (8–9 months) ginger (Zingiber officinale Roscoe) were extracted by acetone and analyzed directly by high performance liquid chromatography (HPLC) on a reverse phase column (RP‐18). The total gingerol content (6‐, 8‐ and 10‐gingerol) of green ginger ranged from 0.65–0.88% (w/w) while that of dry ginger varied from 1.10–1.56% (w/w).

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High Performance Liquid Chromatographic Determination of Pungent Gingerol Compounds of Ginger (Zingiber officinale Roscoe)

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