Objective To explore the effects of different production processes on the material basis of Aloe vera as a health food raw material, and to establish a rapid screening method for assessing production process consistency.Methods Plant metabolomics technology, compound toxicity endpoint screening, and mass spectrometry were used to analyze the impact of different ethanol volume fractions on the material basis of A. vera. A method for rapid screening of A. vera production process consistency was established through production process categorization, differential chemical compound screening, and quantitative determination. Acute oral toxicity tests were conducted to assess the toxicity of typical A. vera extracts.Results Compared with aqueous extraction, ethanol extraction significantly affected the main material basis of A. vera. However, increasing ethanol volume fraction did not significantly alter the main material basis of A. vera. Aloenin, aloin, aloe-emodin-8-O-glucoside, chrysophanol-8-O-glucoside, and aloe-emodin could be used as signature components for rapid screening of A. vera production process consistency.The safety of A. vera extracts was confirmed.Conclusion The content of aloenin, aloin, aloe-emodin-8-O-glucoside, chrysophanol-8-O-glucoside, and aloe-emodin do not significantly increase with the elevation of ethanol volume fraction. These compounds can be used to distinguish the actual production processes of A. vera extracts.