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Article Title

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.

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