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Ginger (Zingiber officinale Roscoe) belonging to Zingiberaceae family that its rhizome has been well known to be both food and medicine with several pharmacological activities. Among many types of constituents in ginger rhizome, gingerols and shogaols are the most studied and used as the plant chemical markers. Objective: This study aimed to develop the simple and simultaneous determination of five compounds by high performance liquid chromatographic (HPLC) method. Methodology: The HPLC system composing of C 18 column, photodiode array detector and gradient mobile phase was developed. Then the method was validated and applied for quantitation of these compounds in the prepared ginger extracts. Results: The developed HPLC method was reliable with high accuracy and precision. Within 25 min run, the clear and separated peaks at retention times of 7.3, 11.0, 12.0, 15.0 and 20.3 min were obtained for 6-gingerol, 8-gingerol, 6-shogaol, 10-gingerol and 10-shogaol, respectively. The coefficient of determination (r2) of these compounds were very close to 1 (0.9997-0.9999) with low values of the limit of detection (LOD) at 0.08-0.52 µg/ml and the limit of quantitation (LOQ) at 0.26-1.73 µg/ml. The method precision was good with low percent RSD for both intra-day (0.04-0.77) and inter-day (0.40-0.96) assays and high accuracy with 99.97±0.90-102.07±1.54% recovery. The method can simultaneously determine and separate these compounds in the ginger extracts. 95% ethanol extract of ginger showed highest amount of 6-gingerol, followed with 6-shogaol and various amount of the other three compounds according to their raw material sources. The similar content pattern of these compounds was found in 50% ethanol extract of ginger, but with lower amount. Whereas these five compounds were not detected in both 15 min boiling in water extract and long-time simmer in boiling water extract of ginger. Conclusion: The developed HPLC method is simple and easy for simultaneous determination of these five bioactive compounds in ginger samples and would be benefit for the assay system in the quality control and the development of ginger containing products.
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