Chemistry of Natural Compounds

, Volume 52, Issue 6, pp 1078–1080 | Cite as

Physicochemical Properties of Inulin from Muzhiz Variety of Jerusalem Artichoke

  • A. Sh. Khusenov
  • G. R. Rakhmanberdiev
  • D. A. Rakhimov
  • M. Kh. Malikova

Carbohydrates and proteins from tubers of the new Muzhiz variety [1] of Helianthus tuberosus that was cultivated at Uzbek Scientific Research Institute of Horticulture and was included in 2011 in the State Registry of Agricultural Varieties Recommended for Cultivation in the Republic of Uzbekistan were studied earlier [2].

The starting material was air-dried finely ground tubers that were worked up in refluxing EtOH (80%, 1:5) to extract low-molecular-mass hydrocarbons and pigments. Extraction of the residue with H2O at 80°C followed by precipitation by EtOH isolated polysaccharides (14%). Paper chromatography (PC) of the hydrolysate of these polysaccharides using n-BuOH–Py–H2O (6:4:3) with detection by anilinium biphthalate or urea (5%) identified mainly fructose and a small amount of glucose. Therefore, the isolated polysaccharide was the glucofructan inulin.

Inulin was a friable white powder with 7–8% moisture. It was not colored by I2 solution and did not reduce Fehling’s solution.


EtOH Inulin Amorphous Powder Jerusalem Artichoke Me2CO 
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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • A. Sh. Khusenov
    • 1
  • G. R. Rakhmanberdiev
    • 1
  • D. A. Rakhimov
    • 2
  • M. Kh. Malikova
    • 2
  1. 1.Tashkent Chemical-Technological InstituteTashkentUzbekistan
  2. 2.S. Yu. Yunusov Institute of the Chemistry of Plant SubstancesAcademy of Sciences of the Republic of UzbekistanTashkentUzbekistan

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