Optimization of the preparation of pectin from Aloe using a Box-Behnken design.

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 120 min, 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.