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KMID : 0881720120270030271
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 3 p.271 ~ p.276
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Improvement of Analytical Method for Total Polysaccharides in Aloe vera Gel
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Lee Young-Joo
Kim Yun-je
Leem Dong-Gil
Yoon Tae-Hyung
Shin Ji-eun
Yoon Chang-Yong
Kim Jung-Hoon
Kang Tae-Seok
Park Mi-Sun
Jeong Ja-Young
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Abstract
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This study intented to standardize the method for total polysaccharide, which is a functional marker for aloe vera gel in Korea. We used four lyophilized raw materials and commercial aloe gel products, certified as Health Functional Food by Korea Food and Drug Administration, including powder, solution, jelly, tablet and capsule, to optimize the analytical condition of dialysis and phenol-sulfuric acid reaction in polysaccharide analysis. The optimal conditions for polysaccharide analysis included 1 L water for dialysis and change 3 times for 24hr against 25 mL prepared sample solution. Validation test showed lower than 5% of coefficient of variation(CV) in intra-, interday validation in lyophilized raw materials and 4 types of commercial products. In inter-person and inter-laboratory validation with 4 persons from 4 different laboratories, CV(%) were 5.50 and 6.64 respectively. The linearity of polysaccharide analysis was assessed using 5 serial concentration of lyophilized raw materials(0.1, 0.2, 0.3, 0.4, 0.5%(w/v)). The results showed R2 ≥ 0.995 of high linearity. In the commercial aloe vera gel products, the results of reproductivity showed lower than 7.08% and revealed that the standardized method from this study ensured high precision for polysaccharide analysis.
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KEYWORD
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Aloe gel, health functional food, polysaccharides, validation
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