Analytical and stability studies of ginger preparations
Abstract
Ginger is one of the most frequently used ingredients in Chinese folk medicine and cooking. Ginger rhizome is used in treating/relieving appetite loss and motion sickness in western world. 6-Gingerol has been used as a marker substance of ginger. An HPLC analytical procedure of 6-gingerol was described. The correlation coefficients were greater than 0.999. The described HPLC procedure in this report has been validated and can be used to check 6-gingerol stability. It is also suitable for the preformulation study of ginger. The stabilities of ginger solution at different pHs were studied. The 6-gingerol contents in different preparations were evaluated.
Recommended Citation
Young, H.-Y.; Chiang, C.-T.; Huang, Y.-L.; Pan, F.P.; and Chen, G.-L.
(2002)
"Analytical and stability studies of ginger preparations,"
Journal of Food and Drug Analysis: Vol. 10
:
Iss.
3
, Article 11.
Available at: https://doi.org/10.38212/2224-6614.2756
Fulltext URL
http://www.fda.gov.tw/tc/includes/GetFile.ashx?id=f636694771796579188
