Objective: To establish HPLC fingerprint of Ginger

dried Ginger and roasted Ginger to provide evidence for its quality control. Method: A gradient mobile system was applied to the measurement of ten batches of Ginger

dried Ginger and roasted Ginge. Mobile Phase was acetonitrile-water. The UV detection wave length was at 240 nm

and the flow rate was 0.8 mL·min-1. The chromatogram fingerprints were evaluated by the similarity evaluation software published by the committee of codex and calculate the similarity of ten batches of Ginger

dried Ginger and roasted Ginge. Result: The HPLC fingerprint of Ginger was established and six co-possessing peaks were selected separately as the fingerprint peaks of Ginger

dried Ginger and roasted Ginger. The similarity of ten batches of Ginger

dried Ginger and roasted Ginge was respectively more than 0.902

0.911 and 0.929. Conclusion: The instrument precision

stability test and replicate test were in accord with the technical requirements of fingerprint. This method shows the high precision and reliability

and can be used to the quality control of Ginger.