Components analysis of flax-retting liquid by nature warm water

Flax retting period is set to 168 h by using nature warm water method. Dynamic changes of pectinase activity,xylanase activity,the content of reduced sugar,total sugar,organic acid and volatile acid and pH value in flax retting were researched. The result shows that pectinase activity played an important role in flax retting. Reduced sugar and total sugar content kept accordant increasing trend in retting process with the contents being 51μg /L,310μg /L respectively at retting 168 h. There is a negative correlation between pH and organic acid content. Volatile acid content obtained the maximum 0. 7g /L at retting 120 h,and then slightly decreased subsequently.