Method for measuring content of gingerol in ginger medicinal materials and preparations thereof

Abstract

The invention discloses a method for measuring the content of gingerol in ginger medicinal materials and preparations thereof. By virtue of the separation and analysis technology of ultra-high performance liquid chromatography in series with a triple quadrupole mass spectrometer detector and an ultraviolet detector as well as a one-measurement multi-evaluation method, a pure substance N-vanillyl nonane amide reference substance which does not exist in a sample, has stable properties and is easy to obtain is adopted as an internal reference substance so as to establish a relative correction factor between the component and four gingerol components in the sample, thereby realizing measurement of the contents of the four gingerol components in the ginger medicinal materials and the preparations thereof by virtue of calculation of the correction factor. The method disclosed by the invention is simple in operation, high in sensitivity, accurate and efficient and low in cost, can be used forobjectively and accurately evaluating the quality of the ginger medicinal materials and the preparations thereof, can be used for quality control, can solve the problem that the quality of the medicinal materials and the preparations thereof can not be objectively and reasonably controlled due to the lack of reference substances, and has important significance for controlling quality and ensuringcurative effects.

Description

technical field [0001] The invention specifically relates to a method for determining gingerol content in ginger medicinal materials and preparations thereof. Background technique [0002] Ginger (Zingiber officinal Rosc), also known as ginger, dried ginger, white ginger, and ginger, belongs to the perennial herb of Zingiberaceae (Zingiberaceae), and is mainly distributed in the southwestern to southeastern regions of my country. Ginger has many and complex components, and has a unique aromatic flavor and spicy taste. This unique sensory quality mainly comes from two types of active ingredients: volatile ginger essential oil and non-volatile gingerol. Ginger essential oil is ginger Provides a unique aromatic flavor; Gingerol provides ginger with a unique spicy taste. Ginger from different origins has certain differences in medicinal properties and efficacy due to different growth environments. Studies have found that ginger has unique medicinal and edible values. According ...

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Problems solved by technology

Some studies have used HPLC-UV technology to establish an analysis method for gingerol in dried ginger, but it is difficult to separate and prepare the reference substance for the measured indicators, and the analysis cost is high. It is not easy to be widely used as a quality control method for ginger medicinal materials. Another report uses HPLC-UV -ES-MS technology separated and analyzed ginger methanol extract and ginger oleoresin extract, and identified a variety of gingerol components, which provided a valuable fingerprint information of ginger extract, but did not identify its main components. Accurate screening and quantitative determination of components, and multiple components cannot be accurately identified based on mass spectrometry information alone

Up to now, the analysis and evaluation methods for ginger medicinal materials (including ginger and dried ginger) recorded in the 2015 edition of "Chinese Pharmacopoeia" use 6-gingerol as the quality control index of dried ginger, and 6-gingerol and 8-gingerol Gingerol and 10-gingerol are used as the quality control indicators of ginger. These indicators are few and single, and the analysis time is long, which cannot fully reflect the internal quality of ginger medicinal materials and decoction pieces. Reference substances such as phenol are difficult to obtain and the price is high, which limits the practical application of multi-index component quality control

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