Tamaki Yukihiro, Konishi Teruko, Tako Masakuni
The United Graduate School of Agricultural Science, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
Biosci Biotechnol Biochem. 2008 Mar;72(3):896-9. doi: 10.1271/bbb.70706. Epub 2008 Mar 7.
A pectin was extracted from the peel of Citrus tankan with a yield of 2.75%. The uronic acid content was 80.0%, and the degree of methoxylation was 63.2%. The pectin was composed of D-GalA, D-Gal, L-Ara and L-Rha in the molar ratio of 100:11.3:3.6:2.6. The molecular weight was estimated to be approximately 9.2 x 10(4). The pectin formed a gel by conventional procedures.
从椪柑果皮中提取出一种果胶，产率为2.75%。糖醛酸含量为80.0%，甲氧基化程度为63.2%。该果胶由D-半乳糖醛酸（D-GalA）、D-半乳糖（D-Gal）、L-阿拉伯糖（L-Ara）和L-鼠李糖（L-Rha）组成，摩尔比为100:11.3:3.6:2.6。估计分子量约为9.2×10⁴。该果胶通过传统方法形成凝胶。
