库拉索芦荟凝胶液的提取工艺研究

以美国库拉索芦荟为原料,分别采用鲜榨汁法、冷榨汁法、超声波破碎法和酶法提取芦荟凝胶液,并分析了凝胶液的活性成分及其稳定性,结果表明:采取不同提取工艺获得的凝胶液功效成分差异明显。酶法提取获得的凝胶液出汁率高,多糖、蛋白质、有机酸及过氧化物酶含量较高,是制备高档芦荟凝胶液的最佳选择;而超声波破碎法所获得的芦荟凝胶液稳定性最好。另外,还探讨了芦荟综合利用的相关工艺,提出针对不同的应用领域应采取相应的提取工艺。

Study on Gel Juice Processing Technique of Aloe vera L

In this paper,Aloe vera L was used to produce gel juice through the different extracting methods involved fresh treatment,freezing treatment,ultrasonic crashing and enzymatic approach.Comparison of these extraction methods showed that effectual ingredients largely varied.Extraction through enzymatic method was the optimum according to the yield of juice,polysaccharide,total protein etc,although the juice wasn't the most stable one.Furthermore,some suggestions were also presented in the application filed of the extracting techniques of aloe juice.