Description: Polysaccharide inulin has been isolated from the dry taproots of com - mon chicory Cichorium intybus L. by hot water extraction procedure under high-pressure conditions and further precipitation with acetone at low temperature. The obtained inulin was characterized by the measurement of melting point and angle of optical rotation. The total fructose content was determined by resorcinol spectrophotometric method. The purity of isolated polysaccharide was defined by HPLC-RID method for analysis of inulin. The reducing groups were evaluated by PAHBAH. The protein content was analyzed by Bradford protein assay. IR-FT spectrum was recorded in KBr pellets and the absorption was reported in wavenumbers (cmЦ1). The isolated substance from chicory roots presented a white powder, without taste. It characterized with the melting point 165рC, the angle of optical rotation D2522(c = 0.5; H2O) and gave positive Selivanoff reaction, an indication for the presence of ketose groups. This carbohydrate wascharacterized with the fructose content 96 percent, purity 97percent, reducing groups 3.6percent, degree of polymerization (DP) 27 and the molecular weigh 4.3 kDa. The protein content in the polysaccharide fraction was below 0.2percent. The IR-FT spectrum were characterized by absorption brands at 3330 cm-1(ОН); strong complex absorption at 1170 cm1, 1087cm1, 1030 cm1 related to valent stretching vibrations of (С - С), (С - О), (С-О-С)oups and ring vibrational modes in furanoside structure. The bands at 827, 860 and 938cm-1 belonged to 2>1 glycosidic bond. These data suggest that the iso-lated polysaccharide substance is inulin-type fructan