Sibel YİĞİTARSLAN YILDIZ, N. Suzan KINCAL

YER ELMASINDAN ÖZÜTLENEN FRÜKTO-OLİGOSAKKARİT ŞURUPLARININ KARAKTERİSTİK ÖZELLİKLERİNİN HPLC ANALİZİ İLE BELİRLENMESİ

Bu çalışmada, yer elmasından, çözücü özütleme yöntemiyle früktooligosakkaritlerin (polimerizasyon derecesi 3-6) özütlenebilirliğinin fizibilitesinin tayini amaçlanmıştır. Hasat zamanı, depolama süresi ve ham maddenin soyulmasının etkilerinin yanı sıra diğer bazı proses parametrelerinin (zaman (10-60 dak), sıcaklık (40- 80°C), çözücü miktarı (30-50 ml) ve sitrik asit derişimi (0-39 mmol/L)) de sonuçtaki kuru madde, polimerizasyon derecesi ve özütteki ürün profili üzerindeki etkileri incelenmiştir. HPLC analizleri, en fonksiyonel özütün (2,33) Şubat ayı ortalarında hasat edilmiş, 20 gün depolanmış, soyulmamış yer elması yumrularının, 26 mmol/L sitrik asit içeren 40 ml suyla, 60 °C’de 40 dakika süreyle özütlenmesi sonucunda elde edildiğini göstermiştir. Bu koşullar altında polimerizasyon derecesi 6 ve kuru madde içeriği 17g olan şuruplar üretilmiştir. Şurubun yoğunluğu, viskozitesi, koyuluğu ve rengi sırasıyla 0.98 g/ml, 1.1 mPa-s, 0.38, ve 13.3 olarak belirlenmiştir.

Anahtar Kelimeler:

Frukto-oligosakkaritler, HPLC, inulin, ekstraksiyon, yerelması

HPLC ANALYSIS FOR DETERMINATION OF CHARACTERISTICS OF FRUCTO-OLIGOSACCHARIDE SYRUPS EXTRACTED FROM JERUSALEM ARTICHOKE

This study was aimed to assess the feasibility of extracting fructooligosaccharides (degree of polymerization of 3-6) from jerusalem artichoke tubers by solvent extraction. Together with harvest date, storage time, and peeling of the raw material it was also investigated the influence of some process parameters on final dry matter, degree of polymerization and product profile of the extracts: time (10-60 min), temperature (40-80 °C), amount of solvent (30-50 ml) and citric acid concentration (0- 39 mmol/L). HPLC analysis showed that the most functional extracts (2.33) were obtained with mid-February harvested, 20 day-stored whole jerusalem artichoke tubers extracted with 40 ml of water containing 26 mmol/L citric acid at 60 °C for 40 min. Under those conditions, syrups with 17g of dry matter and degree of polymerization of 6 were produced. The density, viscosity, darkness and color of the syrups were found as 0.98 g/ml, 1.1 mPa-s, 0.38, and 13.3, respectively.

Keywords:

Fructo-oligosaccharides, HPLC, inulin, extraction, jerusalem artichoke,

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