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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 3
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Original Article

The chromatographic analysis of oligosaccharides and preparation of 1-kestose and nystose in yacon

Zhen-Yuan ZhuKey Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. ChinaCorrespondence[email protected] [email protected]
,
Hong-Yu LianKey Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
,
Chuan-Ling SiTianjin Key Laboratory of Pulp and Paper, College of Material Science and Chemical Engineering, Tianjin University of Science and Technology, Tianjin, P.R. ChinaCorrespondence[email protected] [email protected]
,
Yang LiuKey Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
,
Nian LiuKey Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
,
Jing ChenKey Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
,
Li-Na DingKey Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
,
Qiang YaoKey Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, P. R. China
&
Yongmin ZhangInstitut Parisien de Chimie Moléculaire (UMR CNRS 7201), Université Pierre et Marie Curie-Paris 6, Paris, France
 show all
Pages 338-342 | Published online: 21 Oct 2011

References

  • Genta S, Cabrera W, Habib N, Pons J, Carillo IM, Grau A, Sanchez S. 2009. Yacon syrup: beneficial effects on obesity and insulin resistance in humans. Clin Nutr. 28:182–187.
  • Graefe S, Hermann M, Manrique I, Golombek S, Buerkert A. 2004. Effects of post-harvest treatments on the carbohydrate composition of yacon roots in the Peruvian Andes. Field Crop Res. 86:157–165.
  • Liu J, Li JW, Lan H, Yang Y, Zheng MR. 2009. Analysis of the nutritional composition in different plant parts of yacon. Acta Prataculturae Sinica. 18 4: 236–240.
  • Rinco MA, Garci IR, Guil-Guerrero JL. 2009. Purification of GLA-triglycerides from evening primrose oil by gravimetric column chromatography. J Am Oil Chem Soc. 86:605–609.
  • Sheu DC, Li PJ, Chen ST, Lin CT, Duan KJ. 2001. Production of fructooligosaccharides in high yield using a mixed enzyme system of β-fructofuranosidase and glucose oxidase. Biotechnol Lett. 23:1499–1503.
  • Simonovska B, Vovk I, Andrenšek S, Valentová K, Ulrichová J. 2003. Investigation of phenolic acids in yacon (Smallanthus sonchifolius) leaves and tubers. J Chromatogr A. 1016:89–98.
  • Wang ZB, Zhou WM, Xu ZT, Hu TY. 2010. The Extraction Technology of Water-soluble Oligosaccharide from Smallanthus sonchifolius. Guizhou Agri Sci. 38 2: 173–176.
  • Yan HP, Ma XH. 2009. Optimum research on the technology condition of chlorogenic acid from smallanthus sonchifolius. J Food Res Develop. 30 10: 89–92.
  • Yang B, Yang G, Chen JW. 2009. Study on storage and preventing browning technology of fresh-cut yacon. J Food Ind Sci Tech. 30 4: 239–242.
  • Yun JW, Song SK. 1993. The production of high-content fructooligosaccharides from sucrose by the mixed-enzyme system of fructosyltransferase and glucose oxidase. Biotechnol Lett. 15 6: 573–576.

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