Objective: To establish a sensitive and specific HPLC method for processed products of ginger and analyse the chemical composition of dried ginger

ginger peel and charry ginger. Method: HPLC-UV analysis was carried out on an Agilent TC-C18(2) column(4.6 mm×250 mm

5 μm) with binary solvent delivery gradient elution

photodiode-array-detector. The detection wavelength was set at 280 nm and the column temperature was kept at 30 ℃. Ten batches of fresh ginger were collected from different habitats in China

and the processed products were analyzed with the established method. The data were analyzed with ‘similarity evaluation system for chromatographic specific chromatogram of traditional Chinese medicine (Version2004A)’ Result: Four main peaks were designated as 6-gingerol

8-gingerol

6-shaogol and 10-gingerol. Compared with dried ginger

the contents of 6-gingerol were gradually decreased while the 6-shaogol increased in charry ginger

and at the same time

some new elements were found in the later. Conclusion: The good reproducibility and stability are shown in experiment results. The fingerprint can be used for the comparison of died ginger

ginger peel

and charry ginger.