2002 Volume 43 Issue 3 Pages 122-126
The contents of barbaloin (BA), isoBA, aloin-dimers A, B, C, D and aloe-emodin (AE) in aloe drinks were investigated. BA and isoBA were detected in 30 of the 31 samples at the levels of 120∼570 μg/mL and 120∼580 μg/mL, respectively. Aloin-dimers A, B, C and D were detected in 8 of the 31 samples at the levels of 12∼38 μg/mL, 13∼39 μg/mL, 11∼36 μg/mL and 16∼69 μg/mL, respectively. AE was detected in all of the 31 samples at the levels of 0.03∼1.3 μg/mL.
When aloe drinks were stored for 4 weeks at 5°C after opening the bottle, decrease of BA and isoBA, and increase of AE and aloin-dimers A, B, C and D were observed in most cases. However, in a few aloe drinks, all of BA, isoBA, aloin-dimers A, B, C, D and AE decreased. In these drinks, the existence of aloin-trimer was elucidated by LC/MS analyses. These data suggested that BA in aloe drinks is converted to the dimer and then to the trimer during storage.
