INVESTIGATION OF AMINO ACID PROFILE <i>ZINGIBER OFFICINALE </i>(ZINGIBERACEAE) BY THE THIN LAYER CHROMATOGRAPHY AND SPECTROPHOTOMETRIC METHODS

Abstract

Extracts from rhizomes of ginger (Zingiber officinale) are widely used in the production of biologically active additives and in the food industry. In addition to essential oils and phenolic compounds, ginger is also rich in amino acids. To identify the amino acid profile, a qualitative and quantitative analysis of the rhizomes of ginger was carried out. As a result of the experiments, the following amino acids were identified by thin-layer chromatography: arginine, histidine, glutamic acid, isoleucine, valine, proline, leucine, methionine. By means of spectrophotometric analysis, the number of amino acids was determined to be 10.22%. The relative error of the single definition with a confidence probability of 95% is 1.89%. Thus, we can conclude that further research and improvement of approaches to standardization of rhizomes of ginger, as well as the creation of new dosage forms based on it.

Keywords

• ginger rhizome
• amino acids
• qualitative analysis
• thin layer chromatography
• quantitative analysis
• spectrophotometry