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CARBOHYDRATE COMPOSITION OF OATS FRUIT (Avena sativa L.)

NURULLAEVA DILOBAR HAMID KIZIDepartment of Pharmacognosy, Tashkent Pharmaceutical Institute, UzbekistanNodira Takhirovna FarmanovaDepartment of Pharmacognosy, Tashkent Pharmaceutical Institute, UzbekistanPOVYDYSH MARIA NIKOLAEVNADepartment of Pharmacognosy, St. Petersburg State Chemical Pharmaceutical University, RussiaORLOVA ANASTASYA ANDREEVNADepartment of Pharmacognosy, St. Petersburg State Chemical Pharmaceutical University, RussiaNURULLAEVA BARNO RAVSHANKIZIDepartment of Medical Radiology, Tashkent Pediatric Medical Institute, Uzbekistan

2020en

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Annotatsiya

This work is devoted to the study of the carbohydrate complex of oats. As a result of the study, the presence of alcohol-soluble sugars, water-soluble polysaccharides, pectin substances and hemicelluloses was established. The object of the study was crushed fruits of sown oats. The alcohol-soluble sugars were extracted with 82°С boiling alcohol. Extraction of the sum of water-soluble polysaccharides from the raw material was carried out with water. A 96% ethanol precipitation reaction was used to detect polysaccharides. The sum of the water-soluble polysaccharides was quantified by the gravimetric method. Separate fractions of polysaccharides were isolated from the defatted cake. Pectin substances (PV) were recovered with a mixture of 0.5% oxalic acid and ammonium oxalate (1:1) and hemicellulose with 10% sodium hydroxide solution. IR spectra of isolated polysaccharides were also studied.

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