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. Author manuscript; available in PMC: 2012 Sep 19.
Published in final edited form as: J Agric Food Chem. 2010 Nov 23;58(24):12608–12614. doi: 10.1021/jf1029256

Table 3.

Recovery percentages and relative standard deviations of eight ginger components

% Recovery % RSD (n=3)
[6]-gingerol 96.93 4.20
[8]-gingerol 97.86 2.52
[10]-gingerol 97.92 3.10
[6]-shogaol 97.52 2.32
[8]-shogaol 97.01 2.86
[10]-shogaol 97.10 2.77
[6]-paradol 98.82 1.48
[1]-dehydrogingerdione 99.40 0.66