谢谢：：翻译成英文~~以下这段！

在芦荟制品的加工和贮存过程中，芦荟苷很不稳定，易转化为芦荟大黄素，是导致芦荟制品褐变的主要物质,不但使其苦味增加,其致泻作用也显著增强。本课题主要针对影响芦荟苷稳定性的主要因素进行研究，得出有效抑制芦荟苷转化为芦荟大黄素的试验数据，为芦荟苷的保存及应用提供理论依据

In the aloe product's processing and the storing process, the aloe glucoside is very unstable, easy to transform as the aloe emodin, is causes the aloe product turning brown the main material, not only makes its bitter taste to increase, it sends flows swiftly the function also obviously to strengthen. This topic mainly aims at the influence aloe glucoside stable primary factor to conduct the research, obtains suppresses the aloe glucoside to transform effectively as the aloe emodin tentative data, provides the theory basis for the aloe glucoside's preservation and the application

Aloe products in the processing and storage process, aloe glycosides very unstable and easily converted into aloe emodin, is the result of aloe products browning the main material, not only to increase bitterness, the role of diarrhoea significantly i