目的探讨我国保健食品中芦荟苷测定方法标准中可能存在的问题并提出相关建议。方法采用保健食品检验与评价技术规范(2003年版)中测定芦荟苷的方法对大量市售的以芦荟苷为主要功效成分的保健食品样品进行检测分析,通过实践对所遇到的问题进行分析总结。结果芦荟苷是两个非对映异构体芦荟苷A和芦荟苷B的混合物,采用标准方法所测的保健食品中的芦荟苷含量可能仅为芦荟苷A的含量,而并不是芦荟苷的总含量。结论建议对保健食品中芦荟苷的测定方法进行进一步深入研究,以逐步完善国家标准。

Objective To explore the existing problem of analytical standards for aloin in health care food and to improve the measures in China. Methods Aloin in health care food was determined according to Technical Standards for Testing and Assessment of Health Food (The 2003 edition), and the problems encountered through the experiment were analyzed and summarized. Results Aloin was a mixture of two non-enantiomer aloin A and aloin B. The standard method in health care food just measured the content of aloin A, but not the total aloin content. Conclusion It is necessary to further the study of determination method of aloin in health care food, in order to lay the foundation for further improvement of the standard in China.

快速分析库拉索芦荟中的化学成分,并比较这些化学成分在市售库拉索芦荟药材与新鲜库拉索芦荟黄汁中组成和含量的异同。方法:应用优化的高效液相色谱-离子阱-飞行时间质谱法(LCMS-IT-TOF)对市售库拉索芦荟药材及新鲜库拉索芦荟叶黄汁进行分析,色谱柱为Aglient TC-C18柱(4.6 mm×250 mm,5μm),以水(A)-甲醇(B)进行梯度洗脱,质谱的离子源为电喷雾离子源,同时采用正负离子检测模式,获得各组分多级质谱数据。结果:库拉索芦荟中色酮、吡喃酮、萘环、蒽醌和蒽酮类化学成分得到较好地分离与检测,利用质谱裂解规律和文献数据,鉴定了其中30种化学成分,对库拉索芦荟中的各类成分的质谱裂解规律进行了解析。结论:新鲜库拉索芦荟叶黄汁中的化学成分与市售库拉索芦荟药材中的化学成分的种类及含量有较大差异,前者以异芦荟色苷D及芦荟苷为主要成分,芦荟苦素含量较低;后者以芦荟苦素及芦荟苷为主要成分,芦荟苦素的含量最高。LCMS-IT-TOF分析可以获得库拉索芦荟中各类化合物丰富的结构信息,为库拉索芦荟化学成分的鉴定与分析提供了一种快速有效的方法,也为库拉索芦荟药材的质量控制、品质评价和开发利用提供更多科学依据。

This article was aimed to rapidly analyze chemical composition in A loe Barbadensis Mill, and to compare the chemical composition of commercial aloe vera medicinal materials with that of fresh aloe yellow exudate. An opti-mized liquid chromatography-mass spectrometry-ion trap-time-of-flight (LCMS-IT-TOF) method was applied for the analysis of commercial aloe vera medicinal materials and fresh aloe yellow exudates. The Agilent TC-C18 column (4.6 í 250 mm, 5 m) was used. The gradient elution was a solvent system of water(A)-methanol(B). ESI source was operated in both positive and negative ion modes. The results showed that chromones, pyrones, naphthalene deriva-tive, anthrones and anthraquinones were separated successfully, 30 compounds were characterized by the comparison of characteristic MS/MS fragment ions data with the literature. The diagnostic fragmentation patterns of different chemical compositions were also discussed on the basis of EST-IT-TOF MS data. It was conclu

为了验证芦荟提取物的抑菌效果,采用滤纸片法、固体稀释法观察芦荟汁对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌和黑曲霉的抑菌效果。结果表明:芦荟汁对供试菌生长有明显的抑制作用,但是滤纸片测定法抑菌效果不明显,固体稀释法较好,100%的芦荟汁的抑菌效果较好,50%和70%的芦荟汁抑菌效果较差。

To verify the bacteriostatic effect of Aloe vera extract, the filter paper method and solid dilution method were used to observe the bacteriostatic effect of the aloe juice on Bacillus subtilis, Escherichia coli, Staphylococcusaureusand Aspergillusniger. The results showed that:the Aloe vera juice inhibited the selected bacteria growth obviously, but the antibacterial effect of filter paper was not obvious, the solid dilution method was better, the bacteriostatic effect of 100%Aloe vera juice was good, the bacteriostatic effect of 50%and 70%aloe juice were poor.

本文通过扫描电镜及红外光谱研究新型芦荟纤维的形态和组成,并在此基础上,通过直接染料对芦荟纤维及棉纤维的染色,比较两种纤维的染色性能,研究了其染色动力学。研究表明：芦荟纤维呈扁平状,表面有沟槽,芦荟纤维分子中含有起护肤保健作用的活性成分芦荟多糖、蒽醌化合物等;两种染料对芦荟纤维染色,上染百分率较棉纤维高,可达90%以上,且上染初期速率较快,2min内达到70%左右,说明两种染料对芦荟纤维的染色性能比棉纤维优越;直接染料对其的吸附过程符合二级动力学模型,并由二级动力学拟合方程得出了染色动力学参数。

The morphological structure and composition of aloe fiber were analyzed through SEM and IR. Dyeing properties and dynamics of direct dyes to aloe fiber were researched, compared with cotton. The results showed that the structure of aloe fiber was similar to that of cotton fiber;aloe fiber contained active ingredients, such as aloe polysaccharide molecules and anthraquinone compounds;the dyeing percentage could reach more than 90% and the initial dyeing rate was around 70%, which were better than that of cotton; dye adsorption dynamics conformed to level 2 dynamic model and the kinetic parameters were obtained from the model.

选用优质冬枣和芦荟为主要原料，研究冬枣汁和芦荟汁的制取工艺，然后对冬枣和芦荟复合饮料的加工工艺进行探讨，通过对冬枣汁和芦荟汁的配比、白砂糖的添加量和稳定剂的添加量的正交试验和感官评价，确定出复合饮料的最佳配方。结果表明：最佳配方为冬枣汁与芦荟汁的配比8∶2，白砂糖的添加量6%，柠檬酸的添加量0.10%，稳定剂的添加量0.20%。成品呈淡绿色，体系均匀分散，无凝块、沉淀及分层现象，具有冬枣和芦荟的独特芳香，香甜可口，无异味。

This paper selects the high quality of winter jujube and aloe as main raw materials , production technology of jujube juice and aloe juice, then processing technology of jujube and aloe compound drink was studied by orthogonal test and sensory evaluation, adding amount and adding amount of stabilizer on jujube juice and aloe juice, the ratio of white granulated sugar, optimum formula determination of compound beverage. The results show that:the best formula of jujube juice and aloe juice ratio of 8/2, 6%white granulated sugar, citric acid 0.10%addition, the amount of the stabilizer 0.20%.The finished product is light green, system uniformly dispersed, no clots, precipitationand stratification, unique aroma, with jujube and aloe sweet taste, no smell.