GB/T 22293-2008Ginger and its oleoresins - Determination of the main pungent components （gingerols and shogaols）- Method using high-performance liquid chromatography (English PDF)

Foreword

1997 "Ginger and its oleoresins main irritating ingredients (alcohol and ginger gingerol) Determination of HPLC. ISO 13685 equivalent standards adopted Law "(in English). This standard is equivalent to translate ISO 13685:1997.

For ease of use, this standard made the following editorial changes.

a) "this International Standard" be replaced by this standard;

b) use a decimal point instead of a decimal comma ",". ",";

c) the portion of the ISO 13685 and warnings into the footnotes of this standard provision.

The Standard Appendix A, Appendix B, Appendix C, Appendix D, Appendix E are informative appendices.

The standard proposed by China Federation of Supply and Marketing Cooperatives.

The standard by the China Federation of Supply and Marketing Cooperatives Nanjing Institute of comprehensive utilization of wild plants.

This standard was drafted. China Federation of Supply and Marketing Cooperatives Nanjing Institute of comprehensive utilization of wild plants.

1 Scope

This standard specifies the determination of ginger and ginger oleoresin ginger alcohol, gingerol (abbreviated as [6] -G, [8] -G, [10] -G, [6] -S, [8] -S, [10] -S) RP-HPLC determination.

This standard applies to dried ginger and ginger oleoresin ginger alcohol, gingerol determination.

NOTE. ginger alcohol and phenol chemical structure see Appendix A.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the present standard agreement parties referred to research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.

GB/T 12729.3 spices and seasoning powder sample was prepared for analysis (GB/T 12729.3-2008, ISO 2825.

1981, MOD)

GB/T 12729.6 Determination of spices and condiments moisture content (distillation) (GB/T 12729.6-2008, ISO 939.

1980, NEQ)

Principle 3

At normal temperature and pressure, and extracted with methanol and dried ginger powder of irritating ingredients, the extract was concentrated under reduced pressure, and the resulting concentrate directly by reverse phase by HPLC analysis. As quantified by external standard vanilla azelaic acid amide (NVA).

4 Reagents

Analytical reagent, unless otherwise stated, all with HPLC grade water.

5 Instruments

Universal laboratory instruments, other instruments are as follows.