アロエ含有食品中のバルバロイン含有量及びその安定性
書誌事項
- タイトル別名
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- Barbaloin Content and Stability in Foods Containing Aloe
- アロエ含有食品中のバルバロイン含有量及びその安定性 健康食品の衛生学的研究 (第4報)
- アロエ ガンユウ ショクヒンチュウ ノ バルバロイン ガンユウリョウ オヨビ
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抄録
The barbaloin content in 15 products containing aloe, a so-called health food, was examined. The stability of barbaloin in liquefied products and the elution rates from dried leaves and tea-bag style products infused in hot water were also investigated.<br>The contents of barbaloin in granulated products, powdered products and dried leaves of aloe were 2.9-5.2, 5.0 and 3.7-4.2mg/g, respectively. The contents of barbaloin in liquefied products decreased to less than 50% after storage for a month in a cold, dark place, although the pH remained acidic. When dried leaves were infused in hot water, most of the barbaloin was eluted into the water.<br>In the case of products containing large amounts of barbaloin, there is a possibility that 2-3 times the general standard intake of them might show a cathartic effect in comparison with the content of barbaloin in the official dose of pharmacopoeial aloe.
収録刊行物
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- 食品衛生学雑誌
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食品衛生学雑誌 38 (5), 335-340_1, 1997
公益社団法人 日本食品衛生学会
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詳細情報 詳細情報について
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- CRID
- 1390001204226954624
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- NII論文ID
- 10009300701
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- NII書誌ID
- AN00117741
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- ISSN
- 18821006
- 00156426
- http://id.crossref.org/issn/00156426
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- NDL書誌ID
- 4336068
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
