A New Method for Determination of Pectin Content Using Spectrophotometry

Abstract

The study aimed at developing a new spectrophotometric method for determining the pectin content. Take commercial pectin as an example, and the method is based on the reaction of copper ions with pectin to produce copper pectate. The spectrophotometer was used to measure the remaining content of copper ions so as to calculate the pectin content. This method eliminated the weight step and avoided the error associated with it. Effects of reaction time, temperature, and pH on absorbance were also studied. Additionally, the accuracy of this method was verified. It indicated excellent repeatability and accuracy with the relative standard deviation of 2.09%. In addition, three different plant types were used to demonstrate the reliability of the method. To summarize, this method can be widely used for the determination of pectin content in many materials.

Synergistic Effect of Leaf-Pectin from Anisochilus carnosus (L.f.) Wall, Citric Acid, and Lysine Monohydrochloride as a Modulator on Apparent Viscosity of Sucrose-Based Multicomponent Gels

“…The FTIR spectra of the pectin powder were obtained after pressing the sample into a pellet with KBr, using an FTIR machine, Bruker Germany, model 3000 Hyperion Microscope with Vertex 80, in the range of 4000–450 cm –1 , with a spectral resolution of 0.2 cm –1 in transmission mode. The degree of esterification was calculated as the ratio of the number of methylated carboxyl groups (as was shown by the peak at 1745 cm –1 ) to the total number of carboxyl groups (peaks at 1745 and 1630 cm –1 ) …”

Overexpression of the Rubus idaeus Polygalacturonases Gene RiPG2 Accelerates Fruit Softening in Solanum lycopersicum

“…The test solution was extracted according to the manufacturer's instructions, and absorbance was measured at 520 nm using an Ultraviolet UV-3600i Plus (Shimadzu, Kyoto, Japan) spectrometer. Hemicellulose, protopectin, and WSP contents were determined using the method of Wang et al [45]. The test solution was extracted and incubated at room temperature for 15 min.…”

Ultrasensitive detection of pectin based on the decarboxylation reaction and surface-enhanced Raman spectroscopy

“…1–3 Pectin has a variety of functional characteristics, and is thus widely used. Pectin is commonly used as a gelling agent, 4 emulsifier, 5 stabilizer, 6 thickener, 2 and heavy metal adsorbent 7 in the fields of food, 8 pharmaceuticals, 9,10 cosmetics, 11 and other industries. 12 The determination of pectin content is a very important index in the process of pectin extraction and adulteration detection.…”