Pappas Christos S, Tarantilis Petros A, Polissiou Moschos G
Department of Science, Laboratory of Chemistry, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece.
Nat Prod Res. 2004 Aug;18(4):335-40. doi: 10.1080/14786410310001626839.
Pectins were isolated from bark, wood and pith of four kenaf (Hibiscus cannabinus L.) varieties. The degree of esterification of isolated pectins was studied using Fourier transform infrared spectroscopy. It was determined as being between 57 and 90% and there were no notable differences between kenaf varieties. The higher value of the degree of esterification was presented in wood pectins (86-90%), the interim in pith (75-83%) and the lower in bark (57-64%).
从四个红麻（Hibiscus cannabinus L.）品种的树皮、木材和髓中分离出果胶。使用傅里叶变换红外光谱法研究了分离出的果胶的酯化度。测定其酯化度在57%至90%之间，红麻品种之间没有显著差异。木材果胶的酯化度值较高（86-90%），髓中的酯化度处于中间水平（75-83%），树皮中的酯化度较低（57-64%）。
