Two electrophoretically homogeneous pectins have been isolated from dried lemon-peel under conditions of minimum degradation by extraction with cold water and with disodium ethylenediaminetetraacetate. Some properties of polysaccharides which occur in association with the pectins are reported.Canadian Journal of Chemistry, 48, 1283Chemistry, 48, (1970 Previous studies on dried lemon-peel (1) have shown that extraction under the mildest possible conditions, namely with water at room temperature, furnishes pectin A which, after chromatography on diethylaminoethyl-Sephadex, may be obtained in chemically homogeneous form as pectin C. This pectin was shown to contain 75 % of galacturonic acid residues, of which approximately 80% were esterified. Neutral sugars, including galactose, arabinose, rhamnose, xylose, and fucose, were present as constituents, and characterization of oligosaccharides formed on depolymerization provided direct evidence for the structural role of rhamnose and xylose residues in the acidic polysaccharide. The waterextracted pectin, however, accounts for only about a third of the total pectin in the peel, and we now report the extraction of a second homogeneous pectin, under non-degradative conditions, together with an examination of certain structural features of polysaccharides which occur in association with pectin C.Dried lemon-peel was extracted with water at room temperature, as described previously (I), to give pectin A together with a polysaccharide fraction from which polysaccharide F was isolated. Pectin A gave a single peak on electrophoresis in pyridine -acetic acid buffer (Fig. I), but two minor peaks were detected in addition to the main peak in borate buffer (Fig. 2). Fractionation of pectin A by chromatography on diethylaminoethyl-Sephadex furnished electrophoretically homogeneous pectin C (Fig. 3), and small amounts of polysaccharide fractions D and E. Partial acid hydrolysis of pectin C afforded inter alia acidic oligosaccharides with the chromatographic mobilities of 2-0-(a-D-galactopyranosyl-ranosyluronic acid)-L-fucose, and 6-0-(P-D-glucopyranosyluronic acid) -D -galactose, thus providing further evidence that these oligosaccharides were genuine fragments from the pectin and did not arise solely from associated polysaccharides.Samples of water-extracted lemon-peel were further extracted at 90" with (i) water acidified to p H 2.1, (ii) disodium ethylenediaminetetraacetatelsodium lauryl sulfate at p H 5,' and (iii) sodium hexametaphosphate at p H 4.2 to give pectins G, H, and J (see Table 1). Pectins G and H were essentially identical in composition, but in each case electrophoresis showed that the major component was contaminated with a component of the same mobility as pectin C. Control experiments showing that treatment of pectin A under extraction conditions (i) and (ii) caused no change in electrophoretic mobility indicated that the two components in pectins G and H are not artifacts arising from the extraction procedures. Pectin J, however, had a much higher electrophor...