Abstract
The extraction condition of pectin from Aloe vera barbadensis Mill was optimized by a Box–Behnken design. The effect of parameters of extraction water proportion (EWP), extraction pH (EpH), extraction temperature (ETe), extraction time (ETi), alcohol precipitation pH (APpH)and alcohol precipitation temperature (APTe) on the extraction yield of pectin was investigated by a software of Design Export 8.0.5b. The maximum extraction yield was obtained with the EWP of 20:1, EpH of 1.5, ETe of 90°C, ETi of 120min, APpH of 3.0 and APTe of 50°C, which was consistent with the experimental value. We also found out that the pectin content decreased gradually during storage and sucrose concentration had a significant impact on the viscosity of pectin.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
