Contents of barbaloin-related compounds in aloe drinks and their change during storage

Journal of the Food Hygienic Society of Japan

Volumn 43, Issue 3, 2002, Pages 122-126

  Shindo, Tetsuya ^a   Ushiyama, Hirofumi ^a   Kan, Kimiko ^a   Uehara, Shin ichi ^a   Yasuda, Kazuo ^a   Takano, Ichiro ^a   Saito, Kazuo ^a  

^a TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH   (Japan)

Author keywords

Aloe; Aloe emodin; Barbaloin; Dimer; Drink; HPLC; LC MS; NMR; Stability; Trimer

Indexed keywords

ALOE; ARTICLE; BEVERAGE; DIMERIZATION; FOOD ANALYSIS; FOOD STORAGE; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR STABILITY; OLIGOMERIZATION; CHEMISTRY; FOOD PRESERVATION; ISOLATION AND PURIFICATION; TEMPERATURE; TIME;

ALOE;

ALOIN; ANTHRACENE DERIVATIVE; EMODIN;

ALOE; ANTHRACENES; EMODIN; FOOD ANALYSIS; FOOD PRESERVATION; TEMPERATURE; TIME FACTORS;

EID: 0036022497     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.43.122     Document Type: Article

References (9)

1. Structural analyses of barbaloin-related compounds in aloe drinks
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7. Studies on aloe. Part 6. Conformation and absolute configuration of aloins A and B and related 10-C-glucosyl-9-anthrones
8. Elgonica-dimers A and B, two potent alcohol metabolism inhibitory constituents of Aloe arborescens
9. Novel anthrone-anthraquinone dimers from Aloe elgonica