Optimization of the preparation of pectin from Aloe using a Box-Behnken design

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...

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Bibliographic Details
Published in:Carbohydrate polymers 2014-05, Vol.105, p.193-199
Main Authors: Geng, Lijing, Zhou, Wei, Qu, Xingyuan, Chen, Weijie, Li, Yingchang, Liu, Chang, Sun, Jing, Yu, Xiaolei, Wang, Hui, Zhang, Zhen, Li, Jing, Wang, Lijie
Format: Article
Language:English
Subjects:
Aloe - chemistry
Applied sciences
Chemical Precipitation
Ethanol - chemistry
Exact sciences and technology
Natural polymers
Pectins - chemistry
Pectins - isolation & purification
Physicochemistry of polymers
Software
Starch and polysaccharides
Temperature
Viscosity
Water - chemistry
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Summary: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.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2014.01.069