HPLC Determination of Inulin in Plant Materials

This study is oriented on the preparation of lactic acid fermented cabbage juices with addition of inulin preparation FRUTAFIT®. Vegetable juices were inoculated by lactic acid bacteria: Lactobacillus amylovorus, CCM 4380, Lactobacillus amylophilus CCM 7001, CCM 7039 Lactobacillus plantarum, Bifidobacterium longum CCM 4990, and a mixture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990 (ratio 1:1, v / v) and fermented 168 h at 21 °C. For determination of inulin preparation in the juices, the HPLC method with enzymatic pre-treatment was applied. At the first, inulin in the samples was decomposed to fructose by enzyme system FRUCTOZYME L. It was found that the enzyme in the fermented cabbage juices completely degraded inulin preparation at pH 4.5, room temperature 24 °C for 25 min. In the next step, the fructose released during inulin hydrolysis was determined using the HPLC method with RI detection.