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KMID : 0616120170480030226
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Korean Journal of Pharmacognosy
2017 Volume.48 No. 3 p.226 ~ p.231
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Content of 6-Gingerol in Zingiberis Rhizoma by Roasting
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Seo Chang-Seob
Kim Jung-Hoon
Shin Hyeun-Kyoo
Kim Byung-Soo
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Abstract
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Zingiberis Rhizoma (ZR, Zingiberaceae) is one of the foods for a long time and contains various biological activities including anti-cancer, anti-inflammatory, anti-oxidant, and anti-platelet activities. The present study was to compare the amount of 6-gingerol in the 70% ethanol extracts of non-processed ZR and processed ZR by roasting using a high-performance liquid chromatography equipped with photodiode array detector. The 6-gingerol was separated on a Gemini C18 analytical column (5 μm, 4.6×250 mm) using two mobile phase consisting of distilled water and acetonitrile. The flow rate was 1.0 mL/min and injection volume was 10 μL. In non-processed ZR sample, the amount of the 6-gingerol was 0.43% and the amount of the marker compound in processed ZR samples by roasting were 0.16-0.55%.
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KEYWORD
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6-Gingerol , Zingiberis Rhizoma , Roasting
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