Effects of temperature, pH and light on the stability of aloin A and characterisation of its major degradation products
文献类型： 外文期刊
作者： Ding, Wen-Jing 1 ; Wu, Xiao-Fang 2 ; Zhong, Jia-Sheng 1 ; Wan, Jin-Zhi 1 ;
作者机构： 1.Sun Yat Sen Univ, Sch Pharmaceut Sci, Guangzhou 510006, Guangdong, Peoples R China
2.Chinese Acad Trop Agr Sci, Anal & Testing Ctr, Haikou 571101, Peoples R China
3.Hainan Prov Key Lab Qual & Safety Trop Fruits & V, Haikou 571101, Peoples R China
关键词： 10-Hydroxyaloin;aloe-emodin;aloin;degradation product;elgonica-dimer;stability
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2014 年 49 卷 7 期
页码：
收录情况： SCI
摘要： This study explored the stability and degradation products of aloin A under varying pH, temperature and light conditions usually encountered in processing. The stability of aloin A was significantly affected by temperature and pH. The content of aloin A decreased by more than 90% within 12 h at 50 degrees C and within 6 h at 70 degrees C, respectively. A significant decrease in stability was also observed at higher pHs. At pH 8.0, less than 2% of aloin A remained within 12 h. However, aloin A exhibited good stability at acidic pH levels with 94% remaining at pH 2.0 for 14 days. Light exerted no influence on the stability during the experimental period (14 days). Aloe-emodin, elgonica-dimers A and B were characterised as major degradation products of aloin A at pH 5.0 or below, and elgonica-dimers were mainly formed at 4 degrees C as well. 10-hydroxyaloins A and B were found under any condition except at pH 2.0 and 3.0, and they were mainly formed under high temperature, neutral-basic and any light conditions.
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