Analysis of Chemical Properties of Edible and Medicinal Ginger by Metabolomics Approach

Figure 3

LC-MS chromatograms of the extracts of (a) dry ginger (“Shokyo”), (b) “Shoga” (Z. officinale var. rubens), (c) “White ginger” (Z. officinale var. amarum), (d) steamed and dried ginger (“Kankyo”), (e) “Ogawa Umare” (Z. officinale cv. Ogawa Umare, OG), and (f) “Red ginger” (Z. officinale var. rubens).