Aloe Nutrition And Edible Studies

Aloe vera is a perennial succulent herb which grows in tropical and subtropical regions. It contains many active substances, for example, aloe polysaccharides and anthraquinones aloe-emodin, it have a significant effect at medical, cosmetology and health. Aloe vera has been widely used in medicine, cosmetics and other productions. With the active ingredient extraction experiments and products production of aloe development, and industrialization process gradually perfect, the aloe has gradually become a focus of research and development.Aloe vera is a kind of both medicinal and edible plants. It can table directly, can also be processed into a variety of food and beverage. According to Ming Li Shizhen " Compendium of Materia Medica " in the records:" Aloe vera can edible, its taste slightly bitter, and can be medicinal, has the effect of detoxification, anti-inflammatory analgesic etc." But because of the study of aloe edible less, the average person for aloe is unfamiliar, especially the aloe food products. Some people even think that aloe is toxic, so the aloe can be eaten that is not known to the public. In order to more comprehensive development and utilization of aloe, the experiment study of aloe vera following several aspects.1.Determination of three kinds of edible aloe polysaccharide and protein content of different ages, different parts of leaves.Experiment by measuring Aloe barbadensis Miller, Aloe vera Linn ver. Chinensis(Haw) and Aloe arboescens Miller active substances polysaccharide and protein content from different leaf parts and the different leafage, comparative analysis the content of active ingredients of differences and same aloe between different leaf age and different leaf parts.The results showed that different species, different leaf age, different leaf parts, the content of aloe polysaccharide and protein content is different.In the same leaf age, the content polysaccharide and protein of Aloe vera Linn ver.Chinensis(Haw) are higher than Aloe barbadensis Miller, Aloe arboescens Miller content is the lowest.Considering three kinds of aloe polysaccharide and protein content and plant growth habit, it is concluded that Aloe barbadensis Miller as processing raw materials is suitable for making aloe food and drink, it is for the production and processing of aloe food and drink product selection of raw materials to provide certain experimental basis.2.Determination the trace elements of three kinds different edible aloe between different leaf age. The experiment measured the content of trace elements Mg, Ca, Zn, Fe, Cd of Aloe barbadensis Miller, Aloe vera Linn ver. Chinensis(Haw) and Aloe arboescens Miller.Through the comprehensive comparative analysis that Aloe arboescens Miller overall the highest levels of various trace elements, the second is the Aloe barbadensis Miller, Aloe vera Linn ver. Chinensis(Haw) is the lowest. As the extension of aloe growth cycle, the content of trace elements will be gradually increased.The trace elements of three kinds aloe beneficial to human body content is higher, and harmful elements Cd content is low, less than 1%, below the national limit standard, which also explains the aloe has great value in the development and utilization.3.Toxicological experiments of Aloe vera Linn ver. Chinensis(Haw) and Aloe arboescens Miller.Select three years Aloe vera Linn ver.Chinensis(Haw) and Aloe arboescens Miller robust leaf mesophyll gel extraction, homogenized mixed with the feed of mice, made into rats food. For sixty days feeding experiment on mice, monitoring of mouse weight and serum biochemical indexes. Experimental results showed that mice eat contains aloe vera gel after rat food, there was no adverse reaction, from a certain extent that there is nothing wrong with moderate consumption of aloe vera products.4. Study the stability of the active ingredients of edible aloe fresh-cut.Choose three years of Aloe barbadensis Miller as research materials, selected robust aloe leaf, producing aloe vera gel in the sterile environment, placed it in plastic bag and then put into the box sealed, low temperature storage, temperature settings were 0℃,5℃, 10 ℃, every two days to test a box of weight、the content of aloe polysaccharide and protein under different temperature, after a week, comparative analysis of aloe fresh-cut weight% polysaccharide and protein content changes.The experimental results show that with the extension of time, the aloe polysaccharide and protein content gradually reduced, less loss of active ingredient in 5 ℃, the temperature is appropriate for aloe fresh-cut storage.5. Study of aloe bacteriostatic. Choose three years of Aloe barbadensis Miller as research materials, selected robust aloe leaf, producing whole leaf aloe juice in the sterile environment.Through the filter method, determination the inhibition zone diameter of aloe juice different dilutions, compared with the blank control group, proved that aloe has certain inhibition on Staphylococcus aureus.