Study on change of pectin content from Aloe and the effect factors of pectin viscosity during storage

As a kind of natural additives, pectin can be extracted from plants and has good gelation and stabilization.To extract pectin from a health and medicinal value of Aloe has been widely used in the food industry, cosmetics, medicine and other fields.The changes of Aloe pectin content had been studied during Aloe different storage states and the factors which could affect the pectin viscosity had been determined.All works would be significantly guiding extraction of Aloe pectin.In this article, pectin was extracted from Aloe by the acid hydrolysis of alcohol precipitation methods.Pectin extraction optimum pH and temperature during alcohol precipitation process were determined, and pectin contents of store 0～60d aloes were cleared.In addition, the impacts of various factors on pectin product viscosity effect were determined.The result showed that, during the process of alcohol the optimal pH3.5 and the optimal temperature was 50℃.Finished pectin was pH2.79, methoxyl group content of 8.518%, belong to high methoxyl pectin.Pectin contents of storage 0～60d Aloe has a peak in storage 10d.Then the pectin contents decreased with storage time, and decreased obviously after 20d.Therefore, the most suitable Aloe pectin extraction and processing time was 0～20d.The temperature, the adding amount of citric acid and sodium chloride was negatively correlated with pectin viscosity, pectin concentration and adding amount of sucrose was positively correlated with pectin viscosity.