Extracci?n y determinaci?n de inulina del ajo com?n aut?ctono (Allium sativum).

 

Authors
?lvarez Borroto, Reynerio
Format
Article
Status
publishedVersion
Description

The content of inulin in common garlic (Allium sativum) by means of standardized procedure and the use of High performance liquid chromatographic (HPLC) was determined. A multifactorial design 2^3 by using the software Statgraphics V. 16 was carried out. Two independent variables at three levels were selected: temperature: 302 K, 328 K, 353 K and relationships water volume-garlic mass of 2/200 g, 3/200 g and 4/200 g of Allium sativum. Extraction time was fixed at 45 min and at constant agitation of 250 rpm for all the experiments. The maximum extraction of inulin was obtained at 353 K and at relationship water/garlic equal to 4/200 g. The procedure presented is reliable and reproducible extracting and determining inulin from vegetable species at laboratory level.
Se determin? el contenido de inulina del ajo com?n (Allium sativum) mediante un procedimiento estandarizado con el empleo de la Cromatograf?a l?quida de alta resoluci?n (HPLC). Se realiz? un dise?o experimental multifactorial 2^3 mediante el programa Statgraphics V. 16. Se seleccionaron dos variables independientes a tres niveles de temperatura: 303 K, 328 K y 353 K y relaciones volumen de agua-masa de ajo de 2/200 g, 3/200 g y 4/200 g de Allium sativum. Se fij? un tiempo de extracci?n de 45 min y una agitaci?n constante de 250 rpm para todos los experimentos. La m?xima extracci?n de inulina se obtuvo a 353 K y a la relaci?n de agua/ajo igual a 4/200 g, con las que se alcanz? un rendimiento del 18 %. El procedimiento presentado es confiable y reproducible para la extracci?n y determinaci?n de inulina de especies vegetales a escala de laboratorio.
Universidad Central del Ecuador
http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S2224-54212015000200003

Publication Year
2015
Language
spa
Topic
INULINA
FRUCTANO
ALLIUM SATIVUM
CROMATOGRAF?A L?QUIDA DE ALTA RESOLUCI?N.
Repository
Repositorio SENESCYT
Get full text
http://repositorio.educacionsuperior.gob.ec/handle/28000/3260
Rights
openAccess
License
openAccess