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保健食品原料芦荟物质基础差异及生产工艺一致性快速筛查研究

赵子瑞 萨翼 赵潺 周晓娟 张梦玲

食品与机械2025,Vol.41Issue(2):1-11,11.
食品与机械2025,Vol.41Issue(2):1-11,11.DOI:10.13652/j.spjx.1003.5788.2024.81295

保健食品原料芦荟物质基础差异及生产工艺一致性快速筛查研究

Material basis differences and production process consistency rapid screening of health food raw material Aloe vera

赵子瑞 1萨翼 2赵潺 1周晓娟 1张梦玲1

作者信息

  • 1. 中国质量检验检测科学研究院化学品安全研究所,北京 100176||国家市场监督管理总局食品质量安全重点实验室,北京 100123
  • 2. 国家市场监督管理总局食品审评中心,北京 100022
  • 折叠

摘要

Abstract

[Objective]To explore the effects of different production processes on the material basis of Aloe vera as a health food raw material,and to establish a rapid screening method for assessing production process consistency.[Methods]Plant metabolomics technology,compound toxicity endpoint screening,and mass spectrometry were used to analyze the impact of different ethanol volume fractions on the material basis of A.vera.A method for rapid screening of A.vera production process consistency was established through production process categorization,differential chemical compound screening,and quantitative determination.Acute oral toxicity tests were conducted to assess the toxicity of typical A.vera extracts.[Results]Compared with aqueous extraction,ethanol extraction significantly affected the main material basis of A.vera.However,increasing ethanol volume fraction did not significantly alter the main material basis of A.vera.Aloenin,aloin,aloe-emodin-8-O-glucoside,chrysophanol-8-O-glucoside,and aloe-emodin could be used as signature components for rapid screening of A.vera production process consistency.The safety of A.vera extracts was confirmed.[Conclusion]The content of aloenin,aloin,aloe-emodin-8-O-glucoside,chrysophanol-8-O-glucoside,and aloe-emodin do not significantly increase with the elevation of ethanol volume fraction.These compounds can be used to distinguish the actual production processes of A.vera extracts.

关键词

原料芦荟/风险控制/生产工艺/植物组学/快速筛查

Key words

raw material Aloe vera/risk management/production process/plant metabolomics/rapid screening

引用本文复制引用

赵子瑞,萨翼,赵潺,周晓娟,张梦玲..保健食品原料芦荟物质基础差异及生产工艺一致性快速筛查研究[J].食品与机械,2025,41(2):1-11,11.

基金项目

公益性科研院所基本科研业务费专项资金资助项目(编号:2024JK050) (编号:2024JK050)

国家市场监督管理总局科技计划项目(编号:2022MK172) (编号:2022MK172)

国家市场监督管理总局化学品质量安全监测能力提升专项(编号:15002000000019) (编号:15002000000019)

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