Study Of Stability Technics And HPLC Fingerprint In Aloe Vera Juice

Aloe is a perennial berbaceous plant which belongs to the lily family. Its thick leaves are rich in pulp that contains many kinds of active matter. It is an edible and ornamental plant, and it also has medical value. But aloe juice is especially easy to produce muddy and color-changed when it is exposed to the air. These side reactions will have a strong impact on bioactivity. So keeping the primary fresh state of the aloe juice and inhibiting the side reactions are very important to ensure the aloe product of good quality. This study was based on the earlier research about the stabilization technics of Aloe. The design of our experiments was based on the advisable technics from the earlier researches, and innovatively optimized every technic.Material of our study was Aloe vera. The technics of producing stabilized Aloe juice: freshe Aloe vera→cleaning→peeling→crushing→ enzymatic hydrolysis→poly-phenol adsorption→ seperation by membrane →using stabilizers→pasteurizing→packaging.Using the new Pectinex^? XXL (changeless pH, pectinase usage of 60ppm, temperature of 50℃, and time of 45min), clarified Aloe juice that was benefit to the later technics.The first using of chemical sorbent PVPP and physical sorbent...