Ginkgo Biloba Research Today is a free monthly online journal that collates and summarizes the latest research about Ginkgo Biloba, including details on ginkgo biloba, herbal remedies, side effects, benefits.

Analysis of ginkgolides and bilobalide in food products using LC-APCI-MS.

de Jager LS, Perfetti GA, Diachenko GW

U.S. Food and Drug Administration, Centre for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, MD, USA.

A method was developed for the extraction and quantification of five marker compounds characteristic of Ginkgo biloba. Five ginkgo terpene trilactones: bilobalide and ginkgolides A, B, C, and J, were selected as marker compounds for this study. Initial studies produced a simple methanol extraction method for determination of gingko markers in solid dietary supplements. Five dietary supplements were analyzed and the results were later compared to the concentrations detected in the analysis of beverages. Beverage samples were prepared by extracting the ginkgo terpene trilactones using an optimized solid phase extraction (SPE) method. The extracts were analyzed using LC-atmospheric pressure chemical ionization (APCI)-MS in the negative ionization mode. The limits of detection of the extraction method ranged from 6.8 to 3.2ngmL(-1). Using the optimized method, 14 drinks and 3 tea products were analyzed. Concentrations of total marker compounds in drinks ranged between 1685 and 21.4ngmL(-1) with individual ginkgo terpene trilactones being detected at ppb concentrations. Analysis of brewed tea products presented much higher total marker compound concentrations ranging from 8.12 and 16.6mugmL(-1). Analytical results reproducibility data, and recovery of the SPE method are presented.

Published 25 August 2006 in J Pharm Biomed Anal, 41(5): 1552-9.
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