เอกสารการประชุมวิชาการและเสนอผลงานวิจัย มหาวิทยาลัยทักษิณ ครั้งที่ 19 2552 - page 889

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6
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Áª¨µÄœ„µ¦„´— (œµš¸) ž¦·¤µ–Á¡‡˜·œ („¦´¤%)
30
45
60
75
90
180
2.04±0.007
2.43±0.001
2.82±0.003
2.97±0.001
3.46±0.002
3.22±0.002
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Expert Committee on Food Additive (JECFA) ŗo„ε®œ— ‡»–¤´˜·°ŠÁ¡‡˜·œš¸Éŗo ‹µ„„µ¦š—¨°Š—´ŠÂ—ŠÄœ
˜µ¦µŠš¸É 5
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Additive (JECFA) ¨³Á¡‡˜· œšµŠ„µ¦‡oµ
Characteristics Isolated pectin
(This study)
Industrial grade
pectin
Lab and pharmaceutical
pectin
Standard
pectin
1. % yield 3.46 - - -
2. % moisture 9.3 4.26 4.81 -
3. % ash 3.8 3.59 2.23 2.0
4. mg% galacturonic acid 75.12 69.89 78.54 > 65
5. % methoxy 3.72 5.08 6.29 > 2.5
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