Zhang Li, Wang Zhi-Min, Wang Wei-Hao, Gao Hui-Min
Institute of Chinese Materia Medica, China Academy of Traditional Chinese Medicines, Beijing 100700, China.
Zhongguo Zhong Yao Za Zhi. 2008 May;33(9):1010-3.
To establish a method for comparing the differences between fresh and dried ginger juice.
The RP-HPLC fingerprint method was performed on an Alltech C18 column (4.6 mm x 250 mm, 5 microm) with mobile phase in gradient elution composed of A-acetonitrie and B-water at a flow rate: 0.8 mL x min(-1). The detecting wavelength was 280 nm, and the column temperature 25 degrees C.
There was no significant difference among the same breed ginger juice of different batches. But there was significant difference between crushed ginger juice and the boiled juice. Trytophan, 6-gingerol were common constituents of the three kinds of ginger juice, the fresh ginger and the dry ginger. Besides, 6-shogaol emerged in the boiled juice.
The RP-HPLC fingerprints spectrum can be used to distinguish different ginger juices. And the crushed juice of fresh ginger have the same chemical consititents with the fresh ginger.
建立一种比较鲜姜汁与干姜汁差异的方法。
采用RP-HPLC指纹图谱法，色谱柱为Alltech C18柱（4.6 mm×250 mm，5μm），流动相为A-乙腈和B-水，梯度洗脱，流速为0.8 mL·min⁻¹。检测波长为280 nm，柱温为25℃。
不同批次的同一品种姜汁之间无显著差异。但鲜榨姜汁与煮制姜汁之间存在显著差异。色氨酸、6-姜酚是三种姜汁、鲜姜和干姜的共同成分。此外，煮制姜汁中出现了6-姜烯酚。
RP-HPLC指纹图谱可用于区分不同的姜汁。鲜姜鲜榨汁与鲜姜具有相同的化学成分。
