The pectin complex of different morphological parts of burdock: leaf, leaf stems, main stock have been investigated. High quantity of pectic substances about 1.9% per wet mass, has been detected in the leaf stems of burdock. It has been also established that pressed leaf stems as to pectin content (about 21% of dry mass) do not give in to traditional raw material for pectin production: pressed apple, squeezed sugar-beet, citrus fruit peel, sunflower head, etc. The technological scheme of pectin production from burdock has been developed. Pectin powder obtained from burdock was of light grey colour. The total output was 17% of dry mass of raw material. Uronide component of burdock pectin was 66%, esterification rate 47%, methoxyl component 9%, equivalent weight 343, the free carboxyl group content 16%.
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