Research On The Content And Thermal Stabilities Of The Active Components Of Aloes

The aloe distillation components have extensive medicine activity, which has arouse vast scholar's attention. There are large-scale growth bases of aloes in china, but because of the lag of the aloe process technique, the stability technique of the savageness aloe gel is get behind, the product can not be take off bitter and color well, many top grade aloe materials and products need be costliness import.One reason of the results is that there lack the reliable content data of the common aloes, so there are short of exact science bases when the material were confirmed. In the machining process, the active components are emphasized not to be lost, but there absent detail analysis parameters. Not only polysaccharide but also vitamin, barbaloin, ketone, protein, active enzyme and organic acid are active components, how much on earth the different machining ways affect the content of the active components, again there need analysis data.In this paper four species of common aloes such as A. barbadensis Miller, A. vera L.ver. Chinensis(Haw), A. arboreccens Miller and A. ferox Miller have been researched comparatively on the content of the active components and the physical properties, which provide science bases for the batch process in factory. The thermal stabilities of polysaccharides, protein and barbaloin have also been studied, which offer science basis for the stability technology of savageness aloe gel and bring well foundation for the aloe industrialization for the future.There isn't great difference in four aloes' density, the density of the whole leave juice is a little higher than that of gel juice. Their pH is at the acid range of 4.24~5.25. The curves of viscosity varying with temperature of the four aloes have been achieved, the varying connection can be expressed well by trinomial or quadrinomial. The viscosity of A. vera L.ver. Chinemis(Haw) is the great, that of A. barbadensis Miller is the second, the viscosity of A. arboreccens Miller and A. ferox Miller is the least.The order of the polysaccharide content is A. vera L. ver. Chinensis(Haw) >A.barbadensis Miller >> A. ferox Miller A. arboreccens Miller which is consistent with their viscosity. At 80~90C, the gel polysaccharide of A. barbadensis Miller is partially degraded into lower molecular polysaccharide and monose due to thermal lysis, between 50~60C, high molecular polysaccharide is degraded largely as a result of enzymatic lysis, but at 70C, high molecular polysaccharide neither degraded into lower molecular polysaccharide nor degraded into monose after 70 hours.The protein content of A. arboreccens Miller reduces in turn from top to bottom, the protein content of the whole leave juice is higher than that of the gel juice remarkably. Heating promoted a remarkable decrease in protein content depending on temperature and time. At 100C, the protein content of the whole leave juice reduced to the least value within 30 minutes. Protein is instability in the aloe product and very easy to subside, if protein is to be took out in the machining course, the gel juice can be deal with high temperature and short time, but the whole leave juice can't.The barbaloin content of the gel juice in A. arboreccens Miller is high as 287 ug/ml, four times to that of A. barbadensis Miller. The barbalion is very unstable when heated and can be transferred to aloe emodin and other substances. At 80~90C, about 11 hours the barbalion content of A. barbadensis Miller gel juice cut down to zero, while that of A. arboreccens Miller decreased to 1/4 of the original value.