Effect of Extracting Methods on Extraction Yield and Quality of Aloe Gel Juice

Abstract

Abstract: The comparative effects of different treatment methods applied in Aloe gel juice extraction, viz. freshly crushing,and steam heating-crushing, freezing-crushing, pectinase-added treatments on extraction yield and quality of Aloe gel juice wereinvestigated. It was indicated that the order of juice yield extracted with different methods was pectinse-added>steam heating>freezing>freshly crushing. Compared to the juice squashed from Aloe gel treated with pectinase, the juice crushed from Aloegel treated with steam heating had low nutrient loss, high retention and low viscosity degradation. It suggested that steam heatingwas adaptable to the extraction of Aloe gel juice.

Key words: Aloe, gel juice, pectinase, extraction

DU Hong-Yan, HAN Yong-Bin, GU Zhen-Xin, JI Qin. Effect of Extracting Methods on Extraction Yield and Quality of Aloe Gel Juice[J]. FOOD SCIENCE, 2004, 25(5): 129-131.

[1]	WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu. Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans [J]. FOOD SCIENCE, 2021, 42(9): 123-129.
[2]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, CHANG Zerui, SU Fangjun, HUANG Bo, FENG Lin, GAO Shiwei, ZHENG Lin. Analysis of Aroma Characteristics and Volatile Components of Juhong Tea, Manufactured from Black Tea with Added Citrus Peel [J]. FOOD SCIENCE, 2021, 42(8): 198-205.
[3]	LI Kailong, CHEN Tongqiang, XU Wenyang, LI Tao, WANG Liangliang, WANG Fang, SUN Guifang. Ultrasonic Assisted Cloud Point Extraction Combined with Liquid Chromatography-Tandem Mass Spectrometry for the Determination of Natural Vitamin K Homologues in Vegetables [J]. FOOD SCIENCE, 2021, 42(8): 214-220.
[4]	WANG Suli, GUO Zhenfu, GENG Lili. Liquid Phase Microextraction with Deep Eutectic Solvent Combined with High Performance Liquid Chromatography for Determination of New Neonicotinoid Insecticide Residues in Edible Oil [J]. FOOD SCIENCE, 2021, 42(8): 277-282.
[5]	ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs [J]. FOOD SCIENCE, 2021, 42(7): 98-105.
[6]	CHENG Chao, XIA Lanxin, DU Fenni, LI Wei, TIAN Cheng. Optimization of Solid Phase Microextraction for GC-MS Analysis of Nine Flavor Compounds in Lichuan Hong Tea and Flavor Discrimination by Partial Least Squares-Discriminant Analysis [J]. FOOD SCIENCE, 2021, 42(6): 215-222.
[7]	MENG Zhijuan, HUANG Yunxia, LI Yan, SUN Wenyi, WANG Dong, LI Qiang, FAN Sufang, ZHANG Yan. Rapid Determination of 17 Phthalate Acid Esters Residues in Vegetable Oils by Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(6): 298-304.
[8]	CHU Yaojuan, ZHANG Xuena, XIANG Xiaozhe, LI Xiujuan. Determination of Multiple Organophosphorus Pesticide Residues in Fruits and Vegetables by Molecularly Imprinted Array Solid Phase Microextraction [J]. FOOD SCIENCE, 2021, 42(6): 310-315.
[9]	WANG Xiangxin, SHAN Yi, WEI Xuedong, LI Wenbin, E Laiming, JIANG Yujun. Determination of Nucleotides in Infant Formula by Ultra-high Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(4): 254-262.
[10]	PENG Changmei, FANG Ruilin, LAI Min, DENG Zeyuan, LIU Xiaoru, LI Jing. Effects of Different Extraction Methods on the Quality of Peony (Paeonia suffruticosa Andr.) Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 104-111.
[11]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[12]	WANG Hetong, PAN Hongshan, WANG Chao, FANG Donglu, HU Qiuhui, MA Ning. Differences in Characteristic Volatile Substances in Different Cultivars of Flammulina filiformis [J]. FOOD SCIENCE, 2021, 42(2): 193-199.
[13]	DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He. Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS [J]. FOOD SCIENCE, 2021, 42(2): 227-234.
[14]	HU Qian, ZHANG Jiukai, HAN Jianxun, XING Ranran, LIU Han, CHEN Ying. Comparative Analysis of the Glyceride Compositions of Pressed and Extracted Camellia Seed Oil Using Ultra-high Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(2): 235-240.
[15]	LIU Yudi, LI Jiamei, WANG Kunhua, WANG Xiaojing, XU Huaide. Nutritional and Physicochemical Properties of Acer truncatum Seed Protein [J]. FOOD SCIENCE, 2021, 42(2): 271-277.

Effect of Extracting Methods on Extraction Yield and Quality of Aloe Gel Juice

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments