芦荟多糖在加工过程中变化探讨

Study on the change of active polysaccharides content in the process of aloe

在加工芦荟的过程中,芦荟多糖的含量不断降低,导致成品芦荟冻干粉中的芦荟多糖含量较低。针对芦荟加工过程中芦荟多糖的变化,将芦荟加工工艺进行分析。结果表明:酶解工序和无机膜微滤工序对芦荟多糖下降的影响最大。故优化加工过程和工艺参数,芦荟冻干粉中的芦荟多糖含量明显提高。

In the process of aloe, aloe polysaccharides content constantly changed, which leads to lower polysaccharide content in the aloe dried powders. In order to effectively keep the functional polysaccharide components of aloe, the process of aloe was analyted carefully. The results showed that the enzymolysis procedure and the inorganic membrane micro filters procedure obviously affected the content of polysaccharide. Therefore the aloe process and the technological parameters were optimized so that aloe polysaccharide content could be increased significantly in the aloe dried powder.