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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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