发用防晒成分芦荟甙的提取

芦荟甙不仅具有防晒功效,而且还具有润泽、软化头发,防止断发、护发止痒的功效.设计正交实验,用乙醇水溶液回流溶出芦荟甙,用减压蒸馏的方法得到产品,并找出最佳反应条件.用溴水和红外光谱定性分析,证明了所得产品为芦荟甙.将芦荟甙加入洗发香波中,使用效果良好.实验方法操作简单、可行性高,为芦荟的提取研究提供数据.     

Effects of temperature,pH and light on the stability of aloin A and characterisation of its major degradation products

This study explored the stability and degradation products of aloin A under varying pH, temperature and light conditions usually encountered in processing. The stability of aloin A was significantly affected by temperature and pH. The content of aloin A decreased by more than 90% within 12 h at 50 °C and within 6 h at 70 °C, respectively. A significant decrease in stability was also observed at higher pHs. At pH 8.0, less than 2% of aloin A remained within 12 h. However, aloin A exhibited good stability at acidic pH levels with 94% remaining at pH 2.0 for 14 days. Light exerted no influence on the stability during the experimental period (14 days). Aloe‐emodin, elgonica‐dimers A and B were characterised as major degradation products of aloin A at pH 5.0 or below, and elgonica‐dimers were mainly formed at 4 °C as well. 10‐hydroxyaloins A and B were found under any condition except at pH 2.0 and 3.0, and they were mainly formed under high temperature, neutral‐basic and any light conditions.     

Physico chemical,microstructural and sensory characteristics of low‐fat meat emulsion containing aloe gel as potential fat replacer

In this study, a possible use of aloe gel (AG) as a potential fat replacer in the manufacture of low‐fat meat emulsion was investigated. The low‐fat meat emulsions with added AG and vegetable oil (VO) in different proportions [AG7.5 (7.5% AG + 7.5% VO); AG5 (5% AG + 10% VO); AG2.5 (2.5% AG + 12.5% VO)] were compared with full‐fat meat emulsion [Control (15% VO only)]. A substantial fat reduction (P < 0.05) up to 50% as compared to full‐fat control meat emulsion was recorded without compromising other sensory attributes of meat emulsion. Microstructural properties as studied by scanning electron microscopy indicated more homogenous regular emulsion matrix with fewer cracks and more regular shaped oil droplets in AG‐added samples than the control samples.     

芦荟汁饮料工艺研究

介绍了以芦荟为原料,配以苹果汁为辅料,运用先进的处理方法制备芦荟汁饮料,制订产品标准,并对确定工艺的几个主要问题进行了探讨。     

芦荟保健低温火腿肠的研制

以芦荟、猪肉为原料研制低温芦荟保健火腿肠,旨在保持火腿肠原有风味的同时,增加其营养性和保健作用。其原料的最佳配比为:芦荟全法汁:猪肉(肥:瘦=15:85)=1:3,采用β-CD处理芦荟汁,并添加天然风味料,研制出风味优良,具有一定保健和营养功效的芦荟低温火腿肠。     

通便功能芦荟胶囊的研制

目的研制有通便功能的芦荟胶囊,建立产品质量标准。方法通过研究制剂成型性优化筛选富莱欣牌芦荟胶囊配方,设计生产工艺,评价产品稳定性、安全性以及通便功能。结果确定芦荟胶囊所用芦荟冻干粉每天最佳用量折合芦荟（以干品计）约1．5g／d,确定大豆膳食纤维最佳用量区间为90～100mg／d,玉米淀粉最佳用量区间为1200-1400mg／d,二氧化硅最佳添加量为3．8～4．1mg／d。连续3批产品质量稳定,功效成分及理化指标在3个月（38±1）℃和相对湿度75％的环境中有很好的稳定性。未见明显毒副作用、排便状况和粪便性状明显改善（P〈0．05）。结论该胶囊生产工艺可行,证明具有明显的通便功能,且各项质量指标稳定性良好。     

芦荟白酒功能性成分及体外抗氧化性研究

以38%vol芦荟白酒为实验材料,对其功能性成分芦荟多糖、芦荟多酚、芦荟大黄素、维生素C和氨基酸进行了全面检测与分析。通过金属螯合力、羟基自由基清除力、超氧阴离子自由基清除力对芦荟白酒的体外抗氧化效果进行了评价。结果表明,芦荟白酒中芦荟多糖的含量高达(523.24±14.95)μg/mL,同时还含有氨基酸(63.4±4.3)μg/mL、维生素C(42.2±5.1)μg/mL和芦荟多酚(4.67±0.10)μg/mL等功能性成分,芦荟大黄素则未检出。研究表明,芦荟白酒具有较强金属鳌和能力、羟基自由基清除能力和一定程度的超氧阴离子自由基清除能力,且抗氧化能力与功能性成分的含量存在明显的量效关系。     

Synthesis and magnetic properties of nano-sized Cu0.5Ni0.5Fe2O4 via citrate and aloe vera: A comparative study

In this report, Cu_0.5Ni_0.5Fe₂O₄ nanoparticles were synthesized by solgel using eco-friendly aloe vera extract and citric acid separately and their properties were discussed. Structural, Functional, morphological, magnetic properties of the samples were characterized using X-ray diffraction (XRD), Fourier transform infrared (FT-IR), Transmission electron microscopy (TEM), Vibrating sample magnetometer (VSM). XRD exhibited the samples have single phase cubic spinel with average size of 46.4?nm and 35.45?nm. Two characteristics bands of ferrite were confirmed by FTIR. TEM indicated different morphology of the samples with some regularity. VSM data showed that higher coercivity for the sample prepared by aloe vera extract.     

南瓜、枸杞、芦荟复合发酵果酒的制造

以南瓜、枸杞、芦荟三种汁液为原料生产复合果酒。通过正交实验筛选出一组最佳的混合汁配方,分别选用三种不同的葡萄酒高活性干酵母菌种、三种不同的接种量,在三种不同的温度下进行发酵,经过正交实验,筛选出一组最佳的复合发酵果酒。实验结果表明,接种0.08%的安琪2号葡萄酒高活性干酵母,控温在23℃下发酵的果酒,营养丰富,色香味俱佳。     

当归、甘草、芦荟美白护肤霜的研制

以常见的中草药当归、甘草、芦荟为初始原料,从中提取出有效成分作为美白护肤霜的天然添加剂,研制成水包油型的膏霜类高级化妆品,探讨了配制工艺对美白护肤霜效果的影响,并对美白护肤霜的性能进行了评价,证明产品具有良好的美白功效,质量符合要求。