أثر درجة الحرارة في استخلاص البكتين و درجة الأسترة لفاكهة و بثل السفرجل (Cydonia oblonga)‎

Abstract EN

Pectin was extracted from quince and its pomace by acidified solution water with nitric acid.

PH (1.5) time 1 hr and temperatures degrees were 85, 90, 95 and 100 °C.

The effects of variable temperatures on the pectin extraction and degree of esterification were investigated .Quince fruit contained 9.14, 11.2, 9.00 and 6.96% respectively, while in pomace the corresponding values were 10.38, 11.92, 9.75 and 8.28% respectively.

The maximum values were 11.2 and 11.92% at 90 °C for quince fruit and its pomace respectively, while slight inconstant changes were shown in degree )High) of esterification.