SPDS Aloe Vera Method Book

OFFICIAL DOCUMENT

Date Issued: Supersedes:

Page:

7 of 15

Procedure Title: Identification and quantitation of Aloe Vera Using 1 H NMR

N/A

Effective Date:

TBD

SOP #:

Revision #:

00

Prepared By: Department: Applies To:

Isaac Lee Quality Herbalife QC Laboratories

1.12

Analysis 1.12.1 Follow the sample sequence to analyze standards and samples.

Blank (Deuterium Oxide)

1 Run 5 Run 1 Run 1 Run 1 Run 1 Run 1 Run 1 Run 1 Run 1 Run

Reference Standard (Nicotinamide Solution)

Reference Standard (Glucose) Reference Standard (Malic Acid)

Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6

Reference Standard (Nicotinamide Solution) 1 Run Run a reference standard (Nicotinamide Solution) after every 6 sample runs and at the end of each batch run. 1.13 System Suitability 1.13.1 The chemical shift (ppm) for Nicotinamide reference standard peaks must be within 0.2 ppm in five (5) replicate runs. 1.14 1 H NMR spectrums & Acceptance Criteria: 1.14.1 Acquire a free induction decay (FID) and Fourier transformed spectra are recorded. The

DSS methyl signal should be set to 0.0 ppm. All spectra are phased manually or automatically, and baseline correction is applied before peak identification.

1.14.2 Identification of aloe vera:

Using the NMR spectrum of Standard solution, identify NMR peaks corresponding to Nicotinamide (~8.9, 8.7, 8.2, and 7.6 ppm), glucose (~5.2ppm), Malic acid (~4.5ppm), and acetyl groups of Acetylated glucomannan (between 2.0 – 2.3ppm). Acceptance criteria: The characteristic marker compounds of Aloe Vera are Glucose, Malic Acid and Acetylated glucomannan. The presence of these three components indicates the presence of Aloe Vera. Note: presence of the four (4) common adulterants (Acacia gum, Locust bean gum, Carrageenan, and Maltodextrin) can be identified as follows.

For Use Only By Herbalife International. This document contains confidential and proprietary information belonging to Herbalife International - It must not be reproduced or disclosed to others without prior written approval Acacia gum As shown in Figure 4, no Glucose (α- at 5.2 ppm and β- at 4.6 ppm) and Malic acid (4.3 ppm) peaks were observed in Acacia gum while there is a multiplet featuring similar chemical shift but slightly different peak shape profile compared with Acetylated glucomannan (2.0-2.3 ppm). Our