广西医学2015，Vol.37Issue(8)：1138-1141,4.DOI:10.11675/j.issn.0253-4304.2015.08.26
芦荟凝胶的制备及其稳定性评价
Preparation and stability evaluation of aloe gel
摘要
Abstract
Objective To explore the technology of preparation for aloe gel,and to evaluate its stability.Methods The fresh leaves of aloe barbadensis were taken as original herbs for the process and preparation of aloe gel assisted by sodium sulfite.Alcohol precipitating method was used to extract the polysaccharide of aloe.The content of polysaccharide of aloe was determined using the method of ultraviolet spectrophotometry with anthracenone and sulfuric acid.The stability of polysaccharide of aloe of various pH values,temperatures, times and days of storage was evaluated.And the stability of aloe gel storage at the room temperature,constant temperature and high light for four weeks was also assessed.Precision test and sample recovery experiment were adopted to determine the absorbance,and the stability was observed. Results The finished product of aloe gel had uniform and delicate texture,presented mixed,suspending,heavy and thick liquid appearing,and was ivory white and transparent.It achieved suitable viscosity and good ductility without special smell.The concentration of polysaccharide of aloe had a good liner relationship within the range of 0.05 to 0.60 g/L (D-mannose was taken as the reference).The regression equation was A=6.1147C+0.0206(r=0.9985,n=6),and the content of polysaccharide of aloe was 2.56 mg/g.The average recovery rate was 98.44%,and the relative standard deviation was 1.27%.There were no significant differences in the contents of polysaccharide of aloe among various pH values,various temperatures,various storage timings or various storage durations(P<0.05).The appearance and content of aloe gel remained basically stable at the room temperature,constant temperature and high light after three weeks of storage.In the 4th week,aloe gel remained stable at the room temperature,its texture and smell kept stable at the constant temperature or high light,however,its color and viscosity changed,and its content increased.Conclusion Aloe gel owns the stable quality,and it is suitable for storage at the room temperature and in a cool place.关键词
芦荟凝胶/芦荟多糖/制备/稳定性Key words
Aloe gel/Polysaccharide of aloe/Preparation/Stability分类
医药卫生引用本文复制引用
唐建红,刘川玉,何洁..芦荟凝胶的制备及其稳定性评价[J].广西医学,2015,37(8):1138-1141,4.基金项目
广西科学研究与技术开发计划(桂科攻1355004-8 ) （桂科攻1355004-8 ）
广西卫生厅中医药科技专项课题( GZYZ1129 ) （ GZYZ1129 ）
广西教育厅科技项目(2013LX073) （2013LX073）
广西桂林市科学研究与技术开发计划(20110322) （20110322）
广西卫生厅科技计划课题(Z2011166) （Z2011166）
