کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1386050 1500653 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Optimization of the preparation of pectin from Aloe using a Box–Behnken design
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
پیش نمایش صفحه اول مقاله
Optimization of the preparation of pectin from Aloe using a Box–Behnken design
چکیده انگلیسی


• The optimal conditions for pectin extraction of Aloe were obtained using a Box–Behnken design.
• Aloe pectin was obtained with the EWP of 20:1, EpH of 1.5, ETe of 90 °C, ETi of 120 min, APpH of 3.0 and APTe of 50 °C.
• The extraction of pectin within a short time with a considerable extraction yield.
• The pectin content decreased gradually during storage.
• Sucrose concentration had a significant impact on the viscosity of pectin.

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 120 min, 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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 105, 25 May 2014, Pages 193–199
نویسندگان
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