芦荟凝胶的性质研究

Study on the characteristics of aloe-gel

研究了pH值、NaCl和温度对芦荟凝胶的黏度、溶解度、持水性、pH值、凝固点及耐冷冻性和热可逆性的影响。结果表明 ,未均质的芦荟凝胶液黏度和持水性比均质后的芦荟凝胶液更大 ,未均质的芦荟凝胶液的黏度为 12 2MPa·s,透光率为 18 5 % ,持水性为 5 7min ( 35 0 0r·min-1) ,pH为 4 6 0 ;芦荟凝胶的凝固点为 - 2℃ ;pH对其性质影响非常明显 ,特别在pH超过 10 6 8以后 ,透光率和黏度明显增加 ;NaCl对透光率的影响较明显 ,对pH和黏度影响不大 ;温度对黏度和透光率的影响较明显 。

The effects of pH,NaCl and temperature on viscosity,solubility,the water holding,pH value,freezing point,cold resistance and heat reversibility characteristic were studied.The results showed that the viscosity and water holding characteristic of the unhomogenized aloe gel were higher than these of homogenized one.The viscosity,transmittance,water holding characteristic,pH and freezing point of the aloe gel unhomogenized were 122 MPa·s,18 5%,57 min(3 500 r·min -1 ),4 60 and -2 ℃.There was a significantly effect of pH on its characteristic,the transmittance and viscosity were increased obviously especially when pH over 10 68.It had obvious effect of NaCl on the transmittance,but had little effects on pH and viscosity.The viscosity and transmittance,except pH,were also influenced by the temperature.