Выделение инулина из различного растительного сырья
Keywords:
Topinambour – chicory – garlic – inulin – fructans
Abstract
An improved technique for obtaining inulin from various vegetable raw materials allowing to increasing the yield and purity of the final product was developed. It was shown that the optimal conditions for the inulin extraction are pH 6.5 and -75˚C. The most preferable raw materials for the obtaining inulin are tubers of topinambour. The content of organic acids in the extractions of topinambour tubers, chicory rootstocks and garlic bulbs was defined by HPLC. It was shown that the
quantitative composition of organic acids is different in various types of plants.
