Quality control and standardization of Aloe products

  • Kim Kyeong Ho 
  • Park Jeong Hill 

5.6. Conclusion

Quality control methods for aloe and aloe preparations, which are widely used as ingredients of health foods and cosmetics, were developed. Thirteen phenolic components in Aloe barbadensis and Aloe arborescens were separated and quantified by HPLC. Among them, a quantitative HPLC method for determination of aloesin was developed. For the pharmacokinetic study of aloesin, a new and sensitive HPLC method was developed, as was a new method to detect the adulteration of commercial aloe gel powders.


HPLC Chromatogram High Performance Liquid Chromatographic Determination Aloe Barbadensis Aloe Species Aloe Extract 
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© Springer Science+Business Media, LLC 2006

Authors and Affiliations

  • Kim Kyeong Ho 
    • 1
  • Park Jeong Hill 
    • 2
  1. 1.College of PharmacyKangwon National UniversityChuncheonKorea
  2. 2.College of PharmacySeoul National UniversitySeoulKorea

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