Aloe is a Liliaceae plant, which contains anthraquinone, polysaccharide, fatty acid, protein, amino acids, vitamins, minerals and so on 160. Among them, the two main effective components are anthraquinone and polysaccharide. Because aloe is rich in a variety of active substances, it belongs to a kind of rich nutrition. FAO praised Aloe Vera as "one of the best health foods for human beings in 2 1 century" and listed it as a vegetable in the International Codex Alimentarius. Especially since the 1960s, with the deepening of research and development of aloe food, aloe has been widely used in various foods and health foods, and is favored by consumers. The main edible countries are the United States, Japan, South Korea and European countries.

However, the management of aloe consumption in China has gone through several different stages. Before 2002, there were no clear management regulations for aloe consumption; Document No.51issued by the Ministry of Health in February, 2002 stipulates that aloe is the raw material of health food, while aloe, as a common food, is managed as a new resource food. In May 2008, the Ministry of Health issued AnnouncementNo. 12 of 2008 12, approving aloe gel as a new resource food and food raw material.

However, many natural plant foods have allergens and harmful factors, such as antitrypsin factor and anticoagulant factor in soybean, but as long as they are eaten properly and processed correctly, they will not cause harm to human health. Aloe is also a kind of physical food, and it also has some harmful natural factors, such as aloin (but it is also an effective ingredient). With people's more and more extensive consumption and love of aloe, the safety of long-term consumption of aloe has aroused great concern in academic circles. The United States listed aloe as a national toxicology research plan to study the chronic toxicity of adverse factors of aloe, and suspected that aloe had cancer risk. In China, the research on the edible safety of aloe has also been included in the special research plan of food safety of the Ministry of Science and Technology. Moreover, in order to provide consumers with healthy and safe aloe vera, in August 2005, the Ministry of Science and Technology initiated a project, and the Institute of Nutrition and Food Safety of China Center for Disease Control and Prevention and the Aloe Industry Committee of China Private Science and Technology Promotion Association jointly conducted a study on the edible toxicological safety evaluation of aloe vera gel in China. On June 5438+February 10, 2007, the Ministry of Health declared the application of "Aloe vera gel" as a new resource food raw material. On May 27th, 2008, the Ministry of Health issued AnnouncementNo. 12 of 2008. Cura? ao aloe gel can not only be eaten as a new resource food in China, but also be used in any way according to the national management measures for new resource food.

The scope of use and safe use of aloe vera are introduced as follows:

1. What's the difference between aloe in China Pharmacopoeia and aloe commonly eaten?

There are two completely different components in aloe, which have different functions. Part of it is aloe yellow juice, which exists at the bottom of leaves, near the epidermis. It is an anthraquinone compound, mainly used in medicine based on aloin. The other part is gel, which exists inside the parenchyma in aloe leaves. It is the white and transparent aloe meat left after the leaves are removed from the upper and lower surfaces of aloe leaves, which is the gel. The main ingredients are aloe polysaccharide, minerals and so on.

Aloe in China Pharmacopoeia refers to the dried juice of leaves of Aloe barbadensis, Aloe barbadensis or other related plants of Aloe barbadensis of Liliaceae. The dried aloe is irregular, with dark reddish brown or dark brown surface, dull, special smell and bitter taste, with aloin content not less than 18.0% (that is, aloin content above 180000mg/kg). The surface of dried Aloe Vera from the Cape of Good Hope is dark brown, slightly green and shiny, and the aloin content should not be less than 6.0% (that is, the aloin content is above 60,000 mg/kg). The oral dose of dry matter is 2-5g per person per day, and the dry matter is applied to the affected area after being ground externally.

This is aloe vera, a traditional Chinese medicine, which is used to treat diseases, not the usual aloe vera. Aloe vera, which you usually eat, refers to fresh leaves and products, which are essentially different.

Second, what does aloe generally eat?

Aloe vera usually refers to fresh leaves and peeled gel. Cura? ao aloe gel, a new resource food raw material approved by the Ministry of Health, is the mesophyll part of aloe leaves, which is made by washing aloe leaves with hydroquinone, peeling, blanching and sterilizing. This product is a colorless transparent to white gel with aloin (mg/kg) ≤ 7.0. Polysaccharide (mg/kg) ≥ 200.0; 0- acetyl (mg/kg) ≥175.0; The scope of application is that it can be applied to all kinds of foods, and it can also be used as ordinary food for people to eat directly. Each person eats no more than 30g of gel raw materials every day, but pregnant women and infants, as special people, are not suitable for eating.

3. What is the use range of aloe for health food?

With the development of modern science, it is found that aloe not only has a wide range of pharmacological activities, but also has a series of health functions and medicinal values, so it is widely used in medicine, health food, cosmetics, chemical industry and other fields. On February 28th, 2002, the Notice of the Ministry of Health on Further Standardizing the Management of Raw Materials for Health Foods (No.51No.2002) has included aloe in the list of items that can be used in health foods.