Small amounts of glucose, xylose and mannose
were also detected, which possibly came from hemicelluloses hydrolysis
and reacted or mixed with pectin, thus the total neutral
sugar content increased from 5.98% to 10.91% with temperature
increase. When temperature increased from 100 C to 140 C, the
value of Rha/Gal A increased from 0.8 to 1.2 and the same trend had
been found in the value of (Gal þ Ara)/Rha (8.60e14.56), which
indicated that extracted pectin probably contained more side sugar
chains as temperature increased