对保健食品中芦荟苷测定标准的改进建议

Improvement suggestion for analytical standards of aloin in health care food

中文关键词:  保健食品  芦荟苷  标准  改进建议

英文关键词:health food  aloin  standard  suggestions

中文摘要:

      目的 探讨我国保健食品中芦荟苷测定方法标准中可能存在的问题并提出相关建议。方法 采用保健食品检验与评价技术规范(2003年版)中测定芦荟苷的方法对大量市售的以芦荟苷为主要功效成分的保健食品样品进行检测分析, 通过实践对所遇到的问题进行分析总结。结果 芦荟苷是两个非对映异构体芦荟苷A和芦荟苷B的混合物, 采用标准方法所测的保健食品中的芦荟苷含量可能仅为芦荟苷A的含量, 而并不是芦荟苷的总含量。结论 建议对保健食品中芦荟苷的测定方法进行进一步深入研究, 以逐步完善国家标准。

英文摘要:

      Objective To explore the existing problem of analytical standards for aloin in health care food and to improve the measures in China. Methods Aloin in health care food was determined according to Technical Standards for Testing and Assessment of Health Food (The 2003 edition), and the problems encountered through the experiment were analyzed and summarized. Results Aloin was a mixture of two non-enantiomer aloin A and aloin B. The standard method in health care food just measured the content of aloin A, but not the total aloin content. Conclusion It is necessary to further the study of determination method of aloin in health care food, in order to lay the foundation for further improvement of the standard in China.