Physical and chemical characteristics of Aloe ferox leaf gel
Physical and chemical characteristics of Aloe ferox leaf gel
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DOI：
10.1016/j.sajb.2011.08.004
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发表时间：
2011-10-01
影响因子：
3.1
通讯作者：
Van Heerden, F. R.
中科院分区：
文献类型：
--
作者：
O'Brien, C.;Van Wyk, B. -E.;Van Heerden, F. R.
芦荟叶凝胶与芦荟的叶凝胶有很大不同，但几乎没有该物种的商业相关数据。根据来自几个自然种群的样品，研究了叶片尺寸、凝胶产量和凝胶成分。葡萄糖是芦荟凝胶中唯一的游离糖（A. ferox 中为 0.1 至 0.4 mg ml(-1)）。水解后释放的单糖显示出凝胶指纹图谱的潜力，并允许区分 A. ferox 和 A. vera。前者产生葡萄糖和半乳糖作为主要单糖的各种组合，而后者仅产生甘露糖。建议进行进一步的变异研究，因为 A. ferox 似乎具有三种不同的凝胶化学型。电导率显示出物种特异性范围 - A. ferox 在新鲜凝胶中低于 3000 mu S cm(-1)，在老化凝胶中高于 3100 mu S cm(-1)（A. vera 的相应值为 1670 和 1990 mu S cm(-1)）。通过活性炭处理可以降低 A. ferox 凝胶中酚类（苦味）化合物的含量，从而导致总溶解固体的少量损失。醇可沉淀固体和不溶性是凝胶粉末质量控制的有用变量。所提供的方法和数据是制定 A. ferox 叶凝胶质量标准的第一步。 (C) 2011 萨博。由 Elsevier B.V. 出版。保留所有权利。
Aloe ferox leaf gel differs substantially from that of Aloe vera but almost no commercially relevant data is available this species. Leaf dimensions, gel yields and gel compositions were studied, based on samples from several natural populations. Glucose is the only free sugar in aloe gel (0.1 to 0.4 mg ml(-1) in A. ferox). Monosaccharides released after hydrolysis show potential for gel fingerprinting and allow for a distinction between A. ferox and A. vera. The former yields various combinations of glucose and galactose as main monosaccharides, while the latter yields only mannose. Further variation studies are recommended because A. ferox appears to have three different gel chemotypes. Conductivity shows species-specific ranges - in A. ferox below 3000 mu S cm(-1) in fresh gel and above 3100 mu S cm(-1) in aged gel (corresponding values for A. vera were 1670 and 1990 mu S cm(-1)). The level of phenolic (bitter) compounds in A. ferox gel can be reduced by treatment with activated charcoal, resulting in a small loss of total dissolved solids. Alcohol precipitable solids and insolubility are useful variables for quality control of gel powder. The methods and data presented are the first steps towards developing quality criteria for A. ferox leaf gel. (C) 2011 SAAB. Published by Elsevier B.V. All rights reserved.