Bentonite 현탁액의 응집특성에 기초한 원료 알로에 베라 겔의 In situ 품질평가

서지정보

ㆍ발행기관 : 한국산업식품공학회 ㆍ수록지정보 : 산업식품공학 / 18권 / 2호
ㆍ저자명 : 권혜미, 허원, 이신영

영어 초록

The glucomannan content of Aloe vera gel was measured by a novel method using a bentonite suspension that floc-culates upon mixing with gels prepared by hand filleting of aloe leaf. An optimum flocculation condition was deter-mined to be Aloe vera gel diluted in the range of 2 to 5-fold and then a bentonite suspension 1% (w/v) mixed withthe gel sample in the ratio of 8:2 (v/v) to provide a mixture volume of 10mL with the length to diameter ratio of5. Under the conditions of these experiments, a rapid settling (<3 min) of more than 90% of the bentonite wasachieved only when the aloe gel sample was properly diluted. The glucomannan concentrations in various dilutedsamples with the highest settling rates were identified in the range of 195.7±21.4mg/L; thus, the results indicate thatthe glucomannan content may be determined from the dilution rate of the aloe gel sample that exhibits the highestsettling rate. This study provides a simple, rapid, and cost-effective assay for the estimation of the glucomannanlevel in raw Aloe vera gel.

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