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題名 | Analytical and Stability Studies of Ginger Preparations=薑配製物之分析與安定性研究 |
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作 者 | 楊皓耀; 江俊達; 黃妍菱; 潘佩姍; 陳甘霖; | 書刊名 | 藥物食品分析 |
卷期 | 10:3 2002.09[民91.09] |
頁次 | 頁149-153 |
分類號 | 414.51 |
關鍵詞 | 薑; 安定性研究; Ginger; 6-gingerol; HPLC; Stability study; |
語文 | 英文(English) |
中文摘要 | 薑是國人常用的藥物和食品。在歐美,薑的根部用於治療無食慾及暈車病。6-Gingerol是薑製劑品管的標誌物。本報告描述了6-gingerol的HPLC分析與安定性研究。其標準曲線之線性相關係數大於0.999。 6-gingerol的HPLC分析方法已確認可作為安定性研究用,亦適合作為薑的預配方研究。本研究也報告薑配製物在不同酸鹼度下之安定性。 |
英文摘要 | Ginger is one of the most frequently used ingredients in Chinese folk medicine and cooking. Ginger rhizome is used in treating/relieving appetite loss and motion sickness in western world. 6-Gingerol has been used as a marker substance of ginger. An HPLC analytical procedure of 6-gingerol was described. The correlation coefficients were greater than 0.999. The described HPLC procedure in this report has been validated and can be used to check 6-gingerol stability. It is also suitable for the preformulation study of ginger. The stabilities of ginger solution at different pHs were studied. The 6-gingerol contents in different preparations were evaluated. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。