title: High-performance liquid chromatographic profiles of aloe constituents and determination of aloin in beverages, with reference to the EEC regulation for flavouring substances.
abstract: Characteristic HPLC profiles of fresh and aged aloe solutions, detected at 360 and 220 nm, are presented and compared. Several aloe constituents (aloesin, aloeresin A, hydroxyaloin, aloin A and B and aloinoside A and B) were simultaneously separated and identified. The determination of aloin is described (detection limit 0.15 ppm) and discussed. In aloe-based alcoholic beverages, the aloins could not be detected, owing to their instability and degradation in solution; this is discussed in relation to the EEC Council Directive 88/388, which fixed the values of maximum allowable concentrations for aloin in food and beverages. Instead of aloin, other aloe compounds (e.g., aloeresin A or aloesin) should perhaps be used as an index of the presence of aloe in alcoholic beverages.
authors.affiliation: Istituto di Statistica e Ricerca Operativa, Università di Trento, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Zonta
authors.forename: P
authors.initials: P
authors.lastname: Bogoni
authors.forename: P
authors.initials: P
authors.lastname: Masotti
authors.forename: G
authors.initials: G
authors.lastname: Micali
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis / Q000592:standards*; D000504:Aloe / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D002867:Chromones / Q000032:analysis; D004642:Emodin / Q000031:analogs & derivatives* / Q000032:analysis; D005062:European Union; D005421:Flavoring Agents / Q000032:analysis / Q000592:standards; D005960:Glucosides / Q000032:analysis; D007700:Kinetics; D015394:Molecular Structure; D010946:Plants, Medicinal; D013053:Spectrophotometry
chemical_list: D002867:Chromones; D005421:Flavoring Agents; D005960:Glucosides; D004642:Emodin; C006457:alloin; C069868:aloesin