THE DEVELOPMENT OF A NEW METHOD TO DETECT THE ADULTERATION OF COMMERCIAL ALOE GEL POWDERS

Simple and accurate methods to detect the adulteration of commercial a loe gel powder were developed. Crude polysaccharide in aloe gel powder was isolated by precipitating with excess ethyl alcohol and total hex ose in isolated polysaccharide was determineded by Dubois assay. After hydrolysis of non-dialysable polysaccharides, resultant free sugar wa s determined by gas chromatography for sugar recognition and ash conte nts was considered simultaneously. In some products, the content of as h was very low while the content of total hexose was very high. And po lysaccharides of these products revealed typical dextran pattern, ther efore, these products could be identified that adulterated with commer cial maltodextrin. The content of maltodextrin in adulterated product was determined by HPLC and TLC analysis which could be adopted as a pa rt of a certification process.