Extraction and Characterization of the Pectic Substances from Japanese Pepper (Zanthoxylum piperitum DC.) Fruit

Figures & data

Table 1 Chemical composition (%, w/w) based on dry material and jelly grade (USA-SAG) of the pectic substances from Japanese pepper fruit and commercial citrus peel pectin

(%, w/w) Composition	Japanese pepper	Citrus peel
Ash	3.6	3.0
Protein	2.7	1.7
Moisture	9.6	9.7
Total carbohydrate	84.1	85.7
Rhamnose	0.7	0.7
Arabinose	2.3	0.8
Galactose	10.3	0.7
Glucose	3.8	10.0
Xylose	tr^a	n.d^b
Mannose	tr^a	2.1
Uronic Acid	66.9	71.4
Degree of methylation	80.3	73.6
Jelly grade (USA-SAG)	130	—
tr^a: traced;
n.d^b: not detected.

Figure 1 Intrinsic viscosity of the pectic substances from Japanese pepper fruit in an aqueous solution of 1% w/v sodium meta-phosphate containing 0.15 M NaCl, by extrapolation to zero concentration with Huggins (▪) and Kraemer's (○).

Table 2 Viscosity-average molecular weight (Mw) of the pectic substances from Japanese pepper fruit

	[η] (dl/g) ^a	Mw (kDa) ^b	k h or k k ^c
Huggins	1.79	30.4	0.3
Kraemer	1.78	30.2	0.1
^aDetermination were made in tripricate;
^bMolecular weight was estimated by applying (Eq. 3) with constants proposed by Anger and Berth.[15]
^c k h and k k were Huggins and Kraemer's constants, respectively.

Figure 2 Gel-permeation chromatography on Sepharose CL-4B (47.5 × 1.1 cm) of the pectic substances from Japanese pepper fruit. Sample (1.0 mg) was injected on the column and eluted by 50 mM phosphate buffer (pH 6.8) containing 0.15 M NaCl. Fractions (1.0 mL) were assayed for the neutral sugars (•) and galacturonic acid (○) by the phenol sulfuric acid method and the xylenol method, respectively.

Anger , H. and Berth , G. 1986 . Gel Permeation Chromatography and the Mark-Houwink Relation for Pectins with Different Degrees of Esterification . Carbohydr. Polym. , 6 : 193 – 202 .

 Web of Science ®Google Scholar