LAUSR

Abstract Aloe vera is one of the few edible species in the genus Aloe, and its products are widely used in foods, cosmetics, health care products, medicines and other fields. Barbaloin is the highest content of anthraquinones in aloe, which has potential allergenicity, and it is one of the important indicators for the quality control of aloe-containing products. Aiming at resolving the problems of barbaloin instability, easy sensitization and high residue, the transformation and degradation mechanisms of barbaloin under different processing conditions (temperature, pH, food additives and metal ions) were studied in this research, and the toxicity of the products were evaluated. The results showed that the transformation and degradation of barbaloin can be significantly accelerated by high temperature, alkaline conditions, calcium chloride, carboxymethyl cellulose, Fe3+ and Mg2+ (p