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New Perspectives on Aloe pp 169–189Cite as

Quality control and standardization of Aloe products

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5.6. Conclusion

Quality control methods for aloe and aloe preparations, which are widely used as ingredients of health foods and cosmetics, were developed. Thirteen phenolic components in Aloe barbadensis and Aloe arborescens were separated and quantified by HPLC. Among them, a quantitative HPLC method for determination of aloesin was developed. For the pharmacokinetic study of aloesin, a new and sensitive HPLC method was developed, as was a new method to detect the adulteration of commercial aloe gel powders.

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Author information

Authors and Affiliations

  1. College of Pharmacy, Kangwon National University, Chuncheon, 200-701, Korea

    Kyeong Ho Kim Ph.D.

  2. College of Pharmacy, Seoul National University, 599 Kwanak-ro, Kwanak-gu, Seoul, 151-742, Korea

    Jeong Hill Park Ph.D.

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  1. Kyeong Ho Kim Ph.D.
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Editors and Affiliations

  1. Korea University, Seoul, Korea

    Young In Park

  2. Seoul National University, Seoul, Korea

    Seung Ki Lee

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Kim, K.H., Park, J.H. (2006). Quality control and standardization of Aloe products. In: Park, Y.I., Lee, S.K. (eds) New Perspectives on Aloe. Springer, Boston, MA . https://doi.org/10.1007/0-387-34636-8_13

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