Mass Spectrometric Characterization of Bioactive Compounds in an Aloe-containing Drink

Three chromone C-glucosides were identified in an aloe-containing drink which caused severe vomiting. High performance liquid chromatography (HPLC)/electrospray (ES) ioization in combination with mass spectrometry (MS) were used to characterize the structures. Specific ions or neutral losses generated under conditions of ES-MS/MS permitted the establishment of. structural features such as the free carboxylic group, the C-hexosidic part and the p-coumaroyl group. Since the compounds are structurally related to aloesin and aloeresin A, which are chemotaxonomic markers of aloe species, they are proposed to be formed by oxidative degradation during preparation or its storage. This study is instructive for preparation, storage, and treatment of aloe-containing drink.