I am planning a fun extracting of sorbic acid from rowan berries (genus Sorbus). I am not looking for an easy source of sorbic acid since hydrolysis
of potassium sorbate is much easier and cheaper. This is purely experimental. My plan is to form a slurry with the pulp and extract using a base,
filter than hydrolyze with HCl.
My question is should I use fresh or dried berries and will sodium carbonate work or is the hydroxide better?DraconicAcid - 12-9-2020 at 19:12
You probably want sodium carbonate, because hydroxide will also deprotonate a host of phenolic compounds. Stick with the selective stuff.Syn the Sizer - 12-9-2020 at 19:35
You probably want sodium carbonate, because hydroxide will also deprotonate a host of phenolic compounds. Stick with the selective stuff.
Awesome, thanks for the input.unionised - 13-9-2020 at 01:56
On the same basis, bicarbonate might be even better.Syn the Sizer - 13-9-2020 at 14:58
ThanksDraconicAcid - 13-9-2020 at 15:01
On a similar note, I'm thinking of extracting malic acids from apples. Any suggestions on separating it from maleic and malonic?Syn the Sizer - 15-9-2020 at 07:06
