Abstract: The current study was carried out to quantitatively and qualitatively analyze phosphorylated sligosaccharides prepared from potato starch by totally enzymatic method. The phosphorylated sligosaccharide composition was determined by thin layer chromatography (TLC) and high performance anionic exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Infrared spectroscopy (IR) was used for structure elucidation. The analytes were identified as a mixture of maltooligosaccharides containing phosphate groups and having a degree of polymerization between 3 and 7, in which maltotriose, maltotetraose, maltopentaose and maltohexaose were the dominant components.

Key words: phosphorylated oligosaccharides, thin layer chromatography (TLC), high-performance anionic exchange chromatography-air pulsing ampere detectors (HPAEC-PAD), infrared spectroscopy (IR)