Research of products of complex processing of Jerusalem artichoke by methods gel-permeation and thin-layer chromatography

Authors

  • Oleg B. Rudakov Doctor of Chemistry, professor, decane of faculty of correspondence course, manager of Chair of physic and chemistry, Voronezh State University of Architecture and Civil Engineering, Voronezh, e-mail: rudakov@vgasu.vrn.ru
  • Sergey A. Yarovoy the post-graduate student of chair «Processes and devices of edible productions», Voronezh state agrarian university, Voronezh, e-mail: serg.yarovoy@mail.ru
  • Galina G. Sokolenko Cand. Biol. Sci., senior lecturer of chair «Biochemistry and microbiology», Voronezh state agrarian university, Voronezh
  • Konstantin K. Polansky Dr.Sci.Tech., the professor of chair «the Production technology and processings of cattle-breeding production» Voronezh state agrarian university, Voronezh

Keywords:

gel-permeation chromatography, thin-layer chromatography, definition method on resorcinum, jerusalem artichoke, inulin, fructozo-glucosic syrup, foodstuff of functional feed.

Abstract

By methods gel-permeation and thin-layer chromatography definition of structure and a degree
of polymerization of products of complex processing of jerusalem artichoke is carried out. Approaches on
perfection of a monitoring of quality and structure of raw material, and as finished goods are considered
by manufacture of products of a functional feed

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Published

2019-11-28

Issue

Vol. 10 No. 6 (2010): Sorbtsionnye i Khromatograficheskie Protsessy

Section

Статьи

How to Cite

Research of products of complex processing of Jerusalem artichoke by methods gel-permeation and thin-layer chromatography. (2019). Sorbtsionnye I Khromatograficheskie Protsessy, 10(6). https://journals.vsu.ru/sorpchrom/article/view/2129

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