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《Science and Technology of Food Industry》 2006-10
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芦荟苷的稳定性研究

This paper studies the stability of aloin under different conditions like heating, lighting and pH values, with the help of the analysis of aloin using HPLC. The results showed: the stability of aloin decreases with the increase of temperature and heating time, however, the content of aloin dose not change with time under 15℃. The aloin is sensitive to light, and the content of aloin will decrease by 72.2% under intensive light in 5 days. The stability of aloin declines when the pH value rises. So, the storage condition for aloin is: low temperature(about 15℃) in the darkness. It should be kept in acid condition with pH=1 if in liquid form.
【Fund】: 北京市自然基金资助项目(8002007)
【CateGory Index】: TS201.1
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