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Rakhmonberdiev Gappar Rakhmonberdievich, doctor of chemical sciences, professor, Tashkent Chemical Technological Institute Khuseynov Arslonnazar Shernazarovich, candidate of technical sciences, Tashkent Chemical Technological Institute, Senior researcher
Ibragimova Kamola Sadritdinovna, Senior researcher, Tashkent Chemical Technological Institute Baltabayev Ulugbek Narbaevich, The doctor of philosophy on technical science(PhD) Tashkent Chemical Technological Institute E-mail: [email protected]
RESEARCH OF TUBERS OF A PLANT OF TOPINAMBOUR (HELIANTHUS TUBEROSUS L.)
Abstract: Polymerisation degree of inulin is equal, approximately 35 monosaccharide residua. In tubers topinambour contains inulin from 15 to 35% which in the course of a metabolism turns to fructose and does not demand for the mastering of insulin that is very important for sick of diabetes. Thus, complex research of topinambour for the purpose of obtaining inulin from tubers and cellulose from its components is suitable for the further chemical processing, gives possibility as the whole to obtain import substitution products and to creation of nonwaste technology. Samples of cellulose have been studied by methods of sorption ofwater steams, IR-spectroscopy, roentgenography (X-ray photography), also electronic and light microscopy.
Keywords: Topinambour, raw materials, Earthen part, Glycoinuvite represent, powder, extraction, definition of crystallinity.
Introduction. Topinambour or an earth apple does not demand for the mastering of insulin that is
(Helianthus tuberoses L.) - perennial largely grassy very important for sick of diabetes. Inulin obtained
plant of the family of Asteraceae is cultivated in many from tubers topinambour is sugarlowering prepara-
countries of the world [1], including in Uzbekistan. tion and differs from others sugarlower ones that it
Topinambour is valuable raw materials for ob- operates on all kinds of a diabetes. taining inulin - natural polysaccharide, consisting of The other topinambour stalks are valuable raw
95% from the fructose which links in furanose form materials for reception of many important products,
in a polymeric chain are connected among them- in particular, cellulose and its ethers. Thus, complex
selves 2 - 1 by linking [2]: research of topinambour for the purpose of obtain-
j8-D-Fruf-2 - (1 j8-D-Fruf-2 -)n1-Fru ing inulin from tubers and cellulose from its com-
Polymerisation degree of inulin is equal, ap- ponents is suitable for the further chemical process-
proximately 35 monosaccharide residua. In tubers ing, gives possibility as the whole to obtain import
topinambour contains inulin from 15 to 35% which substitution products and to creation of nonwaste
in the course of a metabolism turns to fructose and technology. Earthen part (tuber) of topinambour
sieve with diameter of apertures 0.1 mm. Obtained inulin makes 14(14% from weight glycoinuvite) which subjected to various analyses.
By IR - spectroscopy components oftopinambour tubers have been investigated: juice, extracts from tubers, cellular walls after inulin extraction. At discussion of results only the most informative area ("a print offingers") a spectrum 700-1900 sm-1 [3-6] has been considered.
400-700 sm-1 - area has been presented by group of strongly blocked weak strips against absorption of sorption waters and has not been carried for studied substances of the essential information.
In area above 1900 sm-1 characteristic strips of valence fluctuations v (CH)(2600-3000 sm-1) and v (OH)(a wide and difficult strip 3300-3500 sm-1) have been located. These frequencies are not specific and are not the individual characteristic of studied substances as they are observed in spectra of all organic connections containing these groups.
Fugure 1. Infra-red spectra of tuberous topinambour: 1 - inulin, 2 - tuber flour, 3 - after extraction of cold water, 4 - after extraction of hot water
In (figure 1) inulin spectra (a spectrum 1.1 are inulin extraction (1.3 and 1.4). The greatest distinc-resulted.), tuber flour (1.2) and residuum mass after tion of inulin spectrum from spectra of cellular walls
grown up in Kibray district of Tashkent area and in Beruni district in the Republic of Karakalpakistan serves as the object of research.
At obtaining glycoinuvite the tuber of topinambour is peeled with knife or the special device. The cleared raw materials are subjected to cutting and dried at temperatures 55-65 °C in a current of hot air or under vacuum at 1-5 mm of a mercury column. Glycoinuvite represents a powder of white colour with the cream shade, passing through a sieve with diameter of apertures 0.1 mm; has earthy smell and sweetish mucous taste.
Inulin obtained from glycoinuvite by dissolution of the last in hot water with the subsequent sedimentation inulin from a water solution acetone addition in the ratio 1.0 : 1.0. As process of acetone addition (within 15-20 minutes) the white voluminous powder begins to drop out, which precipitating to cooling at temperatures 5-10 °C within 4 hours.
Then a deposit is separated filtering, washed out acetone, dried up, crushed and passed through a
of a tuber are observed in the field of 800-1200 sm-1 where difficult strips of polysaccharide are located, including-SS - and-CO - fluctuations of carbohydrate rings [2; 3; 5]. This area is characteristic for every poly-saccharide and can be an individual spectral sign [4].
Apparently from fig. 1 in spectrum 1 inulin strips 1.1 are observed.- 820 sm-1, 1.2.- 875 sm-1, 1.3.- 940 sm-1, 1.4.- 990 sm-1 and 1.5.- 1135 sm-1 which are absent in spectra 3 and 4. All these strips
are to some extent shown in a spectrum of flour 2. From group of strips 1.1.- 1.5. it is necessary to note a strip 940 ± 2 sm-1 of average intensity on which it is convenient to estimate the maintenance of inulin in topinambour tuber.
Therefore on this strip the presence of inulin has been judged at research of various parts of topinambour tubers
Fugure 2. Infra-red spectra of tuberous topinambour: 1 - inulin, 2 - juice, 3 - the pulp which has been squeezed out from juice, 4 - extraction of cold water, 5 - pulp after cold water extraction
Proceeding from spectra in (figure 2) it is pos- HN03-21%; H2S04-70%; H20 - 9% which is usually used for cellulose nitration [7]. The module of nitration 1:20, temperature of nitration in the range of temperatures 10-20 °C, and at time of nitration -10 minutes.
The obtained nitrate inulin has humidity of 2.0%, temperature of fusion 210-212 °C at the maintenance of nitrogen of 10.24%.
In IR - nitrate inulin spectra there are absorp-
sible to draw following conclusions: in a free condition inulin contains in juice of tubers (spectrum 2), its residual quantities - in squeezing (a spectrum 3), in water extract pass the residua of unsqueezed out inulin (a spectrum 4), the pulp after water extraction practically does not contain inulin (spectrum 5).
After obtaining pure inulin it is subjected to various reactions of etherification for the purpose of obtaining its derivatives, nitrate, acetate and car-boxymethylinulin have been obtained.
Nitrate inulin has been obtained by nitration of inulin nitrated mixture of following structure:
tion strips in areas of 1542 sm-1 for CH2 - ONO2 groups and 1032 sm-1 - for-ONO2 primary groups, accordingly. Nitrate inulin has had molecular weight 850-10500.
It has been investigated hypoglicemic activity of nitroinulin. Research has shown, that nitroinulin in equal doses on sugarlowering activity is more effective than inulin.
Also, acetate and carboxymethylinulin have been obtained while pharmo-toxicological researche is proceeding.
After the use of topinambour fruits remained stalks (aerial) part are considered as a waste till now and, not finding of practical application are burnt, polluting environment. However, by preliminary researches it is shown, that in topinambour stalks is available more than 40% of cellulose.
In connection with this experiments on the obtaining cellulose from topinambour stalks by alkaline cooking have been spent [8; 9]. On the basis of research the optimum regime of cooking of topinambour vegetative part has been chosen:
Concentration NaOH - 20 g/l;
Temperature - 150 °C;
Cooking time - 20 minutes.
At an optimum regime of cooking the yeild of cellulose from topinambour made 43%, humidity 3.0-3.1%, ash percentage 0.86-0.87%, maintenance a - cellulose 90-91% and the degree of polymerisation 1250-1260. Samples of cellulose have been studied by methods of sorption of water steams, IR-spectroscopy, roentgenography (X-ray photography), also electronic and light microscopy [10].
Definition of crystallinity degree (CD) of samples of cellulose from topinambour has shown, that value of CD is much less than cellulose from wood of poplar, cotton lint, that it testifies to its more porous structure in comparison with other samples of cellulose. It means that cellulose from topinambour more retrograde to various etherifi-cation reactions and is also suitable for the further chemical process.
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