Oligosaccharides in Citrus Molasses: Their Isolation, Characterization and Determination of the Monosaccharide Constituents
Thesis - Open Access
Master of Science (MS)
Department / School
In this work, an intensive study of oligosaccharides (other than sucrose) present in citrus molasses, emphasizing isolation, characterization and determination of constituent monosaccharides has been carried out. Oligosaccharides I-V were isolated by paper chromatography from the 15 percent and 30 percent ethyl alcohol eluates of citrus molasses separated by a charcoal column. The yields were approximately 0.30, 0.20, 0.30, 0.14, and 0.40 percent respectively. The homogeneity of each of the isolated oligosaccharides was confirmed with three solvent systems; n-butyl alcohol:pyridine:water, acetone:n-butyl alcohol:water and n-butyl alcohol:acetic acid:water.
Library of Congress Subject Headings
Includes bibliographical references
Number of Pages
South Dakota State University
Kuo, Jyh-Fa, "Oligosaccharides in Citrus Molasses: Their Isolation, Characterization and Determination of the Monosaccharide Constituents" (1961). Electronic Theses and Dissertations. 2772.