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Related Experiment Video

Updated: Jul 3, 2026

HPLC Coupled with Chemical Fingerprinting for Multi-Pattern Recognition for Identifying the Authenticity of Clematidis Armandii Caulis
07:29

HPLC Coupled with Chemical Fingerprinting for Multi-Pattern Recognition for Identifying the Authenticity of Clematidis Armandii Caulis

Published on: November 11, 2022

[RP-HPLC fingerprint evaluating different ginger juice as processing material].

Li Zhang1, Zhi-Min Wang, Wei-Hao Wang

  • 1Institute of Chinese Materia Medica, China Academy of Traditional Chinese Medicines, Beijing 100700, China.

Zhongguo Zhong Yao Za Zhi = Zhongguo Zhongyao Zazhi = China Journal of Chinese Materia Medica
|July 26, 2008
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

IR Frequency Region: Fingerprint Region01:03

IR Frequency Region: Fingerprint Region

IR spectra are divided into two main regions: the diagnostic region and the fingerprint region. The diagnostic region of the spectrum lies above 1500 cm−1. The absorptions resulting from single-bond vibrations of the N–H, C–H, and O–H stretch at higher wavenumbers and appear on the left side of the spectrum. The stretching absorptions of the C≡C and C≡N occur between 2100–2300 cm−1. In contrast, those arising from stretching absorptions of the C=O, C=N, and C=C occur between 1600–1850 cm−1.
The...

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Comparing fresh and dried ginger juice using RP-HPLC fingerprinting revealed distinct chemical profiles. Boiled ginger juice showed significant differences from fresh, with 6-shogaol appearing only after boiling.

Area of Science:

  • Phytochemistry
  • Analytical Chemistry

Context:

  • Ginger (Zingiber officinale) is widely used in culinary and medicinal applications.
  • Processing methods, such as drying and boiling, can alter ginger's chemical composition.
  • Standardized methods are needed to differentiate between various ginger preparations.

Purpose:

  • To develop and validate a Reverse-Phase High-Performance Liquid Chromatography (RP-HPLC) fingerprinting method for comparing fresh and dried ginger juice.
  • To identify key chemical constituents and differences between various ginger juice types.

Summary:

  • RP-HPLC fingerprinting was employed using an Alltech C18 column with an acetonitrile-water gradient mobile phase.
  • Detection at 280 nm and a column temperature of 25°C were utilized.
  • Significant differences were observed between crushed fresh ginger juice and boiled ginger juice, while tryptophan and 6-gingerol were common to fresh and dried ginger juices. 6-shogaol was identified exclusively in boiled juice.

Related Experiment Videos

Last Updated: Jul 3, 2026

HPLC Coupled with Chemical Fingerprinting for Multi-Pattern Recognition for Identifying the Authenticity of Clematidis Armandii Caulis
07:29

HPLC Coupled with Chemical Fingerprinting for Multi-Pattern Recognition for Identifying the Authenticity of Clematidis Armandii Caulis

Published on: November 11, 2022

Impact:

  • The RP-HPLC fingerprinting spectrum effectively distinguishes between different ginger juice preparations.
  • This method confirms that crushed fresh ginger juice shares chemical constituents with fresh ginger.
  • Provides a basis for quality control and authentication of ginger products.