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Optimization of the preparation of pectin from Aloe using a Box-Behnken design
Lijing Geng1, Wei Zhou1, Xingyuan Qu1
1Key Laboratory of Molecular Cell Biology and New Drug Development of the Educational Department of Liaoning Province, Liaoning Medical College, Jinzhou 121001, China.
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.
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