UHPLC-ESI-MS/MS for the Quantification of Eight Major Gingerols and Shogaols in Ginger Products: Effects of Ionization Polarity and Mobile Phase Modifier on the Sensitivity-Reference-Cited by-同舟云学术

UHPLC-ESI-MS/MS for the Quantification of Eight Major Gingerols and Shogaols in Ginger Products: Effects of Ionization Polarity and Mobile Phase Modifier on the Sensitivity

Published:2016-09-02 Issue:10 Volume:81 Page:C2457-C2465
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Park Su Yeon¹,Jung Mun Yhung¹

Affiliation:

1. Dept. of Food and Biotechnology, Graduate School, College of Food Science; Woosuk Univ; Samnye-eup, Wanju-gun Jeonbuk Province 55338 Republic of Korea

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13429/fullpdf

Reference31 articles.

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3. Steamed ginger (Zingiber officinale): changed chemical profile and increased anticancer potential;Cheng;Food Chem,2011

4. Gas chromatographic and mass spectrometric studies of ginger constituents: Identification of gingerdiones and new hexahydrocurcumin analogues;Harvey;J Chromatogr,1981

5. High-performance liquid chromatography-electrospray mass spectrometric analysis of pungent constituents of ginger;He;J Chromatogr A,1998

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