Study On Extracting Technics And Stabilization Of Natural Fresh Juice From Aloe Gel

Aloe gel juice, similar to the juice of fruits and vegetables, extracted from aloe gel and stabilized with proper method, which could be applied to the food and cosmetic product. Because of the feature of health protection functions, more attention should be paicd to minimizing the change of main functional ingredients during the course of processing. The comparison of extracting and stabilizing technique of aloe gel juice was done in order to select a technique by which the store time of aloe gel could be increased and the change of the main ingredients in aloe gel was least. The results were follows:A complete chemical characterization of Aloe plant (A.Chinesis (Flaw) Baber) was carried out through identificating whole leave and gel of Aloe. There were similar chemical ingredients, such as polysaccharide, aloin, amino acids, protein, vitamins and microelements, in aloe (A.Chinesis (Haw) Baber) comparing with other breeds. Polysaccharide was mainly located in Aloe gel, while Aloin lied in skin of leave. The Aloin in Aloe (A.Chinesis (Haw) Baber) was less than that of other breeds. It could be concluded that Aloe (A.Chinesis (Haw) Baber) had processing adaptability.Comparison of different extracting methods that were applied to extract aloe gel juice was done, the results were as follows: the yield of juice was low with fresh and free/ing extraction, while it was high by heating and pectinase-added extraction. Through the LK)(4') experiment the best treatment conditions were obtained. By applying latter two methods the yield of juice was increased by 14.18% and 19.63% and the processing time was decreased. With respect to effect of different extracting methods on chemical ingredients, the functionality ingredient-aloe polysaccharide was 0.771mg/ml by the way of pectinase-added extraction in juice, which was parallel to the aloe gel juice obtained by heating and freezing extraction, therefore the heating extraction and pectinase-added extraction were proper extracting methods for making Aloe gel juice.Aloe gel juice extracted by heating extraction and pectinase-added extraction were sterilized at 90C,60s or 60C,30min. It could be seen that these two sterilizing conditionsThesis for Master'sall matched food safety. After stored for a month, the viscosity of Aloe gel juice extracted with pectinase decreased, the sediment appeared and the color become darker. These phenomena did not accrue in aloe gel juice extracted by heating extraction. During storage the change of main chemical ingredients in aloe gel juice extracted by heating extracting technique and sterilized at 90 C ,60s was least, which indicated the stability of this treatment was best among the all.The absorption spectrum of aloe gel juice obtained with the selective extracting and stabilizing techniques was the same with the spectrum of aloe gel juice extracted by the way of fresh extraction. It indicated that the chemical ingredients in two kinds of aloe gel juice were similar. The result of the research about the effect of aloe gel juice and aloe polysaccharide on nonspecific immune function showed that both aloe gel juice and aloe polysaccharide could increase weight of spleen and thymus in mice, and promote significantly percentage and index of phagocytosis in mice phagocyte, and improve the quantity and function of lymphocyte. It could be concluded that aloe gel juice and aloe polysaccharide can enhance immune function of mice and the former was better than the latter.