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5 . 2017

Development of a technique for the determination of inulin in natural instant chicory after enzymatic hydrolysis by high-performance liquid chromatography

Abstract

A 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.

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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