Liquid Chromatographic Determination of Barbaloin (Aloin) in Foods
Keyword(s):
Abstract A simple and rapid liquid chromatographic method is described for the determination of barbaloin (aloin, 10-D-gIucopyranosyl-l,8-dihydroxy- 3-(hydroxymethyI)-9(10#)-anthracenone) in foods. Barbaloin is extracted with water from foods containing aloe and the extract is cleaned up on a disposable cartridge by using methanol-water (55 + 45) as eluant. The eluted barbaloin is separated by liquid chromatography on a YMC A-302 column with methanol-water (50 + 50) mobile phase, and detected at 293 nm. Recoveries of barbaloin added to foods at the levels of 0.05 and 0.50 mg/g were 94.4-100%. Assay results for commercial food samples indicated that the present method is applicable to a variety of foods supplemented with aloe.
1992 ◽
Vol 75
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pp. 809-811
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2001 ◽
Vol 84
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pp. 493-497
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1983 ◽
Vol 66
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pp. 909-912
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1993 ◽
Vol 76
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pp. 92-94
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