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

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Summary

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.

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