Abstract:

Using furfury alcohol derivatization and gas chromatography (GC), the composition and ratios of
monosaccharides from pea flour residue, a byproduct from vermicelli production, were analyzed. The results showed that
polysaccharides from pea flour residue were composed of rhamnose, arabinose, xylose, glucose and galactose with a ratio of
1.00:92.00:39.50:21.80:12.30 and 1.00:68.86:38.43:25.00:9.57 for the water-washed and native samples, respectively. The
major monosaccharide components were arabinose and xylose, and the relative content of arabinose was 23.78%.

Key words: gas chromatography (GC), pea flour residue, polysaccharide, derivatization