Quantitative Analysis of Ginger Components in Commercial Products Using Liquid Chromatography with Electrochemical Array Detection

Overview

Journal J Agric Food Chem

Specialties Chemistry
Nutritional Sciences

Date 2010 Nov 25

PMID 21090746

Citations 13

Authors

Xi Shao

Lishuang Lv

Tiffany Parks

Hou Wu

Chi-Tang Ho

Shengmin Sang

Affiliations

Soon will be listed here.

Abstract

For the first time, a sensitive reversed-phase HPLC electrochemical array method has been developed for the quantitative analysis of 8 major ginger components ([6]-, [8]-, and [10]-gingerol, [6]-, [8]-, and [10]-shogaol, [6]-paradol, and [1]-dehydrogingerdione) in 11 ginger-containing commercial products. This method was valid with unrivaled sensitivity as low as 7.3-20.2 pg of limit of detection and a range of 14.5-40.4 pg for the limit of quantification. The levels of 8 ginger components in 11 different commercial products were quantified by use of this method. The results found that both levels and ratios among the 8 compounds vary greatly in commercial products.

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