The Choice of the Best Technology in the Xylose Solution Prepared Xylose by the Coconut Shell

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (8): 242-245.

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The Choice of the Best Technology in the Xylose Solution Prepared Xylose by the Coconut Shell

HUANG Guang-Min, YAO Bo-Yuan, LIANG Zhen-Yi, QI Fang

Institute of Science and Engineering, Hainan University, Fine Chemical Industry Key Laboratory of Hainan

Online:2005-08-15 Published:2011-09-19

Abstract

Abstract: It is explored the effect of the xylose crystal yields on the concentration, time, temperature, pH and acochol solvent, thus defined the best technology conditions with the xylose crystallized and separated in coconut shell hydrolysized solution. It is proved that the xylose crystallized from coconut shell hydrolyzation solution is identical with standard xylose sample determined by high performance liquid chromatograph and infra-red spectrometer.

Key words: xylose, crystalization and separation, coconut shell

HUANG Guang-Min, YAO Bo-Yuan, LIANG Zhen-Yi, QI Fang. The Choice of the Best Technology in the Xylose Solution Prepared Xylose by the Coconut Shell[J]. FOOD SCIENCE, 2005, 26(8): 242-245.

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The Choice of the Best Technology in the Xylose Solution Prepared Xylose by the Coconut Shell

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