Development of a technique for the determination of inulin in natural instant chicory after enzymatic hydrolysis by high-performance liquid chromatography
AbstractA highly specific technique for estimating inulin content in natural instant chicory based on the determination of fructose after enzymatic hydrolysis with amyloglucosidase and inulinase by high-performance liquid chromatography with refractometric detection has been developed. Determination of inulin content was carried out by a system for high performance liquid chromatography Agilent 1260 Series with a refractometer, Waters Sugar-Pah column of 10 μm x 6.5 mm x 300 mm: isocratic elution mode (mobile phase - water) with a flow rate of 0.5 ml/min, column temperature - 80 °C, injected sample volume -10 μι Inulin content in samples of soluble natural chicory ranges from 4 to 25%. It has been shown that the developed technique can be applied in the quality control of products used for the preparation of soluble natural chicory beverages.
Keywords:inulin, fructose, inulinase, high-performance liquid chromatography, natural instant chicory
Problems of Nutrition. 2017; 86 (5): 50-55. doi: 10.24411/0042-8833-2017-00076.