Determination the Gingerol of Ginger by HPLC 1) Reagents a. Nanopure water b. Acetronitrile (HPLC) c. Methanol(A.R)
2) Apparatus HPLC (Shimadzu) Analytical balance (1/10000) Ultrasonic cleaner 0.45μm PTFE filter 50ml volumetric flask Screw cap vials
3) HPLC condition Column: Kromasil C18 5 m 4.6200mm Detector: UV 282nm Mobile Phase: A:=Water B: Acetronitrile Flow Rate: 1.0ml/min Injection: 10μl Gradient: Time(min) %A %B 0.01 55 45 8 45 55 22 20 80 27 10 90 30 55 45 35 55 45
4) Procedure Samples Preparation Accurately weigh 60mg extraction into 50ml volumetric flask. Add Methanol to volumetric flask and sonicate to mix, cool to room temperature and add Methanol to volume,filter through a 0.45μm PTFE filter into a screw cap vial and proceed with the analysis.
Standard preparation /calibration Prepare a standard solution approximately 0.10mg/ml in methanol using a standard of Gingerol,Sonicate for about 10 minutes and transfer to screw-cap vials and can be stored in the refrigeration.
5) Calculation Determine the peak areas of the Gingerol on the sample chromatogram and compare to the corresponding peaks in the chromatogram for the standard solution. Calculate the weight percent .
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