Overview
ISO 13685:1997 specifies a validated analytical method for determining the main pungent components of ginger - gingerols ([6]-G, [8]-G, [10]-G) and corresponding shogaols ([6]-S, [8]-S, [10]-S) - in dried ginger and ginger oleoresins using high-performance liquid chromatography (HPLC) in reversed phase. The standard was prepared by ISO/TC 34/SC 7 (Spices and condiments) and includes informative annexes (A–E) with chemical structures, typical chromatograms, standard curves and interlaboratory test data.
Key topics and requirements
- Scope: Quantification of [6], [8], [10]-gingerols and shogaols in dried ginger and oleoresins by reverse‑phase HPLC with UV detection at 280 nm.
- Sample preparation: Grinding (ISO 2825), moisture correction (ISO 939), methanol extraction at ambient temperature, partial concentration under reduced pressure for dried ginger; direct dissolution for oleoresins.
- External standard: Nonanoic acid vanillylamide (NVA) used as an external standard; preparation and calibration procedures are defined.
- Chromatography conditions: ODS (C18) column (approx. 250 × 4.6 mm, 5 μm), mobile phase acetonitrile : water (with 1% acetic acid) ~65:35 before degassing, flow rate 1.0 mL/min, detection at 280 nm. Specific run times differ for dried ginger (~17 min) and oleoresins (~40 min).
- Quantification: Peak-area based calculation using response factors derived from NVA; molecular-mass corrections provided for each compound. Formulae and example calculations included.
- Validation and performance: Method validated via two international interlaboratory tests (seven labs); repeatability limits indicated (e.g., dried ginger [6]-G ≈ 2% absolute difference).
- Safety notes: Warnings about acetonitrile toxicity and NVA irritation; use analytical/HPLC grade reagents.
Applications and users
- Quality control laboratories in spice, flavour and food ingredient industries.
- Analytical chemistry labs performing routine or forensic spice analysis.
- R&D teams developing ginger extracts, oleoresins, nutraceuticals and functional foods.
- Regulatory and certification bodies assessing spice composition and authenticity.
Practical uses include batch release testing, specification compliance, process monitoring and research into pungency/active compound profiles.
Related standards
- ISO 2825:1981 - Preparation of a ground sample for analysis (referenced for grinding).
- ISO 939:1980 - Determination of moisture content in spices and condiments (entrainment method).
- ISO 13685 annexes provide spectra, chromatograms and interlaboratory data to support method implementation.
Keywords: ISO 13685:1997, gingerols, shogaols, HPLC, ginger oleoresins, spice analysis, high-performance liquid chromatography, quality control.