Journal - Association of Official Analytical Chemists 1985-01-01

Liquid chromatographic determination of barbaloin (aloin) in foods.

M Yamamoto, M Ishikawa, T Masui, H Nakazawa, Y Kabasawa

Index: J. Assoc. Off. Anal. Chem. 68(3) , 493-4, (1985)

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Abstract

A simple and rapid liquid chromatographic method is described for the determination of barbaloin (aloin, 10-D-glucopyranosyl-1,8-dihydroxy-3-(hydroxymethyl)-9(10H)-anthraceno ne) in foods. Barbaloin is extracted with water from foods containing aloe and the extract is cleaned up on a disposable cartridge by using methanol-water (55 + 45) as eluant. The eluted barbaloin is separated by liquid chromatography on a YMC A-302 column with methanol-water (50 + 50) mobile phase, and detected at 293 nm. Recoveries of barbaloin added to foods at the levels of 0.05 and 0.50 mg/g were 94.4-100%. Assay results for commercial food samples indicated that the present method is applicable to a variety of foods supplemented with aloe.