Analytical and Stability Studies of Ginger Preparations
HOW-YAW YOUNG 1,2, CHUN-TA CHIANG 1, YEN-LING HUANG 1, FRANCES P. PAN 1 AND GAN-LIN CHEN 1*
1. Department of Pharmacy, China Medical College, Taichung 404, Taiwan, R.O.C.
2. Taichung Army General Hospital, Taichung 411, Taiwan, R.O.C.
(Received: November 26, 2001; Accepted: May 13, 2002)
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.
Keywords: Ginger; 6-Gingerol; HPLC; Stability study.