Conductivity Detection of Pectin: A Rapid HPLC Method to Analyze Degree of Esterification
- 1 September 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (5) , 1185-1186
- https://doi.org/10.1111/j.1365-2621.1992.tb11294.x
Abstract
Gel permeation chromatography was used for sample preparation of pectin. Refractive index and conductivity in series were applied for detection of the pectin. The ratio between the areas of the two chromatograms was used as an estimate of the degree (%) of esterification of the pectin sample in the range 10% ‐ 75%. Compared to an established method this HPLC analysis was accurate, precise, and rapid.Keywords
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