Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus sp.)

Indo. J. Chem. Res. Pub Date : 2019-07-31 DOI:10.30598//IJCR.2019.7-EGF

Jola Latupeirissa, E. Fransina, M. F. Tanasale

引用次数: 4

Abstract

Extraction and characterization of pectin from the oranges peel of kisar (Citrus sp.) have been done. Pectin was obtained from extraction oranges peel crust of kisar with HCl at temperature 90 °C during 4 hours. The content of albido and pectin are 69.17% and 82.82%, respectively. Identification functional group of pectin was using by FTIR spectrophotometer which OH-alcohol (3294.42–3373.50 cm-1), CH3-alifatic (2939.52 cm-1), C=O ester (1741.72–1730.15 cm-1), C=C alkene (1614.42–1643.35 cm-1), and C-O eter (1232.51–1276.88 cm-1). Characterizations of pectin were equivalent weight (2011.6 mg), methoxyl content (1.17%), galacturonic level (41.64%), moisture content (28.46%), ash content (11.92%), and degree of esterification (15.95%).

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提取和描述紫杉木果皮(柑橘皮)。

研究了从kisar (Citrus sp.)橘子皮中提取果胶的方法，并对果胶进行了表征。用盐酸在90℃条件下提取桔皮果皮4小时，得到果胶。多糖和果胶的含量分别为69.17%和82.82%。用FTIR分光光度计鉴定果胶的官能团为oh -醇(3294.42 ~ 3373.50 cm-1)、ch3 -脂化(2939.52 cm-1)、C=O酯(1741.72 ~ 1730.15 cm-1)、C=C烯(1614.42 ~ 1643.35 cm-1)、C-O烯(1232.51 ~ 1276.88 cm-1)。果胶的测定结果为:当量重(2011.6 mg)、甲氧基含量(1.17%)、半乳糖醛酸含量(41.64%)、水分含量(28.46%)、灰分含量(11.92%)、酯化度(15.95%)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Indo. J. Chem. Res.

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