Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin
K. Trabs, N. Kasprick, T. Henlehttps://doi.org/10.17221/921-CJFSCitation:Trabs K., Kasprick N., Henle T. (2009): Isolation of Reaction Products Resulting from Heat-Induced Degradation of Inulin. Czech J. Food Sci., 27: S166-S168.
From inulin which had been heated for 30 min at 200°C, four di-D-fructose dianhydrides (DFDAs) were isolated using flash chromatography and final purification by semipreparative HPLC, followed by identification via NMR spectroscopy. The DFDAs α-D-Fruf-1,2':2,3'-β-D-Fruf (DFA III), α-D-Fruf-1,2':2,1'-β-D-Fruf (DFA I), α-D-Fruf-1,2':2,1'-α-D-Fruf (DFA VII) and β-D-Fruf-1,2´:2,1´-β-D-Fruf were identified. The yield of the isolated DFDAs varied depending on the DP of the used inulin. Using the isolated DFDAs as reference compounds, quantification of the disaccharides in commercial bakery products via high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) was possible.Keywords:inulin; di-D-fructose dianhydrides; DFDA; NMR; bakery products