title: [RP-HPLC fingerprint evaluating different ginger juice as processing material].
abstract: OBJECTIVE
  To establish a method for comparing the differences between fresh and dried ginger juice.
  
  
  METHODS
  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.
  
  
  RESULTS
  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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Institute of Chinese Materia Medica, China Academy of Traditional Chinese Medicines, Beijing 100700, China.
authors.forename: Li
authors.initials: L
authors.lastname: Zhang
authors.forename: Zhi-Min
authors.initials: ZM
authors.lastname: Wang
authors.forename: Wei-Hao
authors.initials: WH
authors.lastname: Wang
authors.forename: Hui-Min
authors.initials: HM
authors.lastname: Gao
mesh_terms: D002396:Catechols / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005233:Fatty Alcohols / Q000737:chemistry; D020939:Zingiber officinale / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D014364:Tryptophan / Q000737:chemistry
chemical_list: D002396:Catechols; D005233:Fatty Alcohols; D010936:Plant Extracts; C040115:shogaol; D014364:Tryptophan; C007845:gingerol