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Isolation and Purification of Gingerols from Ginger by High-Speed Counter-Current Chromatography
Corresponding Author(s) : Shirong Tang
Asian Journal of Chemistry,
Vol. 26 No. 11 (2014): Vol 26 Issue 11
Abstract
High-speed counter-current chromatography (HSCCC) was successfully used for isolation and purification of 6-gingerol, 6-shogaol, 8-gingerol and10-gingerol from the crude ethanol extract of ginger by a consequently stepwise elution which was performed by eluting with the lower phase of n-hexane-ethyl acetate-methanol-water (5.5:5:5.5:5) first and then eluting with the lower phase of n-hexane-ethyl acetate-methanol-water (7:5:7:5), when the upper phase of n-hexane-ethyl acetate-methanol-water (5.5:5:5.5:5) was used as the stationary phase in the head to tail elution mode. The preparative HSCCC separation was performed on 500 mg of the crude extract yielding pure 6-gingerol (12 mg), 6-shogaol (2 mg), 8-gingerol (4 mg) and 10-gingerol (4 mg) at purities of 92.7, 96.8, 91.2 and 92.3 %, respectively, as determined by high performance liquid chromatography (HPLC). HSCCC is a powerful technique for isolation and separation of chemical composition from ginger.
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G. Oboh, A.J. Akinyemi and A.O. Ademiluyi, Exp. Toxicol. Pathol., 64, 31 (2012); doi:10.1016/j.etp.2010.06.002.
M.S. Ding, M. Leach and H. Bradley, Women Birth, 26, 26 (2013); doi:10.1016/j.wombi.2012.08.001.
N. Pawar, S. Pai, M. Nimbalkar and G. Dixit, Food Chem., 126, 1330 (2011); doi:10.1016/j.foodchem.2010.11.090.
B.H. Ali, G. Blunden, M.O. Tanira and A. Nemmar, Food Chem. Toxicol., 46, 409 (2008); doi:10.1016/j.fct.2007.09.085.
M.L.B. Ahui, P. Champy, A. Ramadan, L. Pham Van, L. Araujo, K. Brou André, S. Diem, D. Damotte, S. Kati-Coulibaly, M.A. Offoumou, M. Dy, N. Thieblemont and A. Herbelin, Int. Immunopharmacol., 8, 1626 (2008); doi:10.1016/j.intimp.2008.07.009.
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X.W. Huang, L.J. Chen, Y.B. Luo, H.Y. Guo and F.Z. Ren, J. Dairy Sci., 94, 2259 (2011); doi:10.3168/jds.2010-4024.
Y. Ito, J. Biochem. Biophys. Methods, 5, 105 (1981); doi:10.1016/0165-022X(81)90011-7.
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J.L. Liang, Z. Yang, X.J. Cao, B. Wu and S. Wu, J. Chromatogr. A, 1218, 6191 (2011); doi:10.1016/j.chroma.2010.10.092.
X.P. Dai, Q. Huang, B.T. Zhou, Z. Gong, Z. Liu and S. Shi, Food Chem., 139, 563 (2013); doi:10.1016/j.foodchem.2013.02.006.
Q.H. Chen, M.L. Fu, M.M. Chen, J. Liu, X. Liu, G. He and S. Pu, Food Chem., 132, 619 (2012); doi:10.1016/j.foodchem.2011.10.098.
C.N.A. Salmon, Y.A. Bailey-Shaw, S. Hibbert, C. Green, A.M. Smith and L.A.D. Williams, Food Chem., 131, 1517 (2012); doi:10.1016/j.foodchem.2011.09.115.
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Q.L. Qiao and Q.Z. Du, J. Chromatogr. A, 1218, 6187 (2011); doi:10.1016/j.chroma.2010.12.062.