Active components of ginger have been shown to relieve inflammations, headaches, and gastrointestinal problems in traditional Chinese and Indian medicine. Extraction, separation, quantification, and characterization of these compounds from ginger powder allow student researchers the opportunity to utilize thin-layer chromatography, liquid chromatography, HPLC, and GC-MS to separate and identify these substances as well as investigate their sensitivity to heat and light. Results from a one-semester project comparing the amounts of 6-gingerol and 6-shogaol in various food products, as determined by the standard addition method, will be presented.

Simultaneous determination of 6-gingerol and 6-shogaol in dried ginger by high-performance liquid chromatography in undergraduate research

2019 Fall National Meeting

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