Dell'Agli Mario, Giavarini Flavio, Ferraboschi Patrizia, Galli Giovanni, Bosisio Enrica
Research Center for the Characterization and Safe Use of Natural Products, University of Milan, Milan 20129, Italy.
J Agric Food Chem. 2007 May 2;55(9):3363-7. doi: 10.1021/jf070182h. Epub 2007 Apr 10.
This work describes a sensitive high-performance liquid chromatography (HPLC) method for the quantification of aloesin and aloeresin A in alcoholic beverages containing aloe as a flavoring agent. The compounds were prepared from Aloe ferox juice. Sephadex LH20 and ion-exchange resin AG1X2 column chromatography were used for aloesin. Aloeresin A was obtained by Sephadex LH20 and silica gel column chromatography followed by purification on Discovery DSC-18 solid-phase extraction tubes. A 98 mg amount of aloesin (>99% purity) and 34 mg of aloeresin A (>98% purity) were recovered from 2.5 g of aloe juice. The HPLC method was validated, and intra- and interday performances were established. In-house validation was carried out by analyzing samples of beverages with and without aloe as a flavoring agent.
本研究描述了一种灵敏的高效液相色谱（HPLC）方法，用于定量测定含芦荟作为调味剂的酒精饮料中的芦荟素和芦荟树脂A。这些化合物由好望角芦荟汁制备。采用葡聚糖凝胶LH20和离子交换树脂AG1X2柱色谱法分离芦荟素。芦荟树脂A通过葡聚糖凝胶LH20和硅胶柱色谱法，然后在Discovery DSC - 18固相萃取柱上纯化得到。从2.5 g芦荟汁中回收了98 mg芦荟素（纯度>99%）和34 mg芦荟树脂A（纯度>98%）。对HPLC方法进行了验证，并确定了日内和日间性能。通过分析含和不含芦荟作为调味剂的饮料样品进行了内部验证。
