Barbaloin content and stability in foods containing aloe

Journal of the Food Hygienic Society of Japan

Volumn 38, Issue 5, 1997, Pages 335-340

  Yasuda, Kazuo ^a   Yokoyama, Keiko ^a   Ushiyama, Hirofumi ^a   Ogawa, Hitoshi ^a   Kawai, Yuka ^a  

^a TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH   (Japan)

Author keywords

Aloe arborescens Miller; Aloe barbadensis Miller; Barbaloin; Cathartic effect; Food containing aloe; HPLC; Pharmacopoeial aloe; TLC

Indexed keywords

ALOIN; PLANT EXTRACT;

ARTICLE; CHEMICAL STRUCTURE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; PLANT LEAF; THIN LAYER CHROMATOGRAPHY;

ACRONICTA LEPORINA; ALOE; ALOE ARBORESCENS; ALOE VERA;

EID: 0031451876     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.38.5_335     Document Type: Article

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