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master's thesis
Određivanje hlapivih spojeva u vinu primjenom SPME-"Arrow" tehnike
Zagreb: University of Zagreb, Faculty of Agriculture, 2022. urn:nbn:hr:204:987434
Buljević, Nina
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Buljević, N. (2022). Određivanje hlapivih spojeva u vinu primjenom SPME-"Arrow" tehnike (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:987434

Buljević, Nina. "Određivanje hlapivih spojeva u vinu primjenom SPME-"Arrow" tehnike." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:987434

Buljević, Nina. "Određivanje hlapivih spojeva u vinu primjenom SPME-"Arrow" tehnike." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:987434

Buljević, N. (2022). 'Određivanje hlapivih spojeva u vinu primjenom SPME-"Arrow" tehnike', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:987434

Buljević N. Određivanje hlapivih spojeva u vinu primjenom SPME-"Arrow" tehnike [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2022 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:204:987434

N. Buljević, "Određivanje hlapivih spojeva u vinu primjenom SPME-"Arrow" tehnike", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:204:987434

Metadata
TitleOdređivanje hlapivih spojeva u vinu primjenom SPME-"Arrow" tehnike
Title (english)Determination of volatile compounds in wine using SPME-"Arrow" method
AuthorNina Buljević
MentorAna Jeromel (mentor)
Committee memberAna Jeromel (predsjednik povjerenstva)
Committee memberAna-Marija Jagatić Korenika (član povjerenstva)
Committee memberDarko Preiner (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Viticulture and Enology)
Zagreb
Defense date and country2022-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Vino sadrži velik broj hlapivih spojeva koji se nalaze u koncentracijama od nekoliko mg/L do nekoliko ng/L. Provedena je optimizacija novije ekstrakcijske tehnike SPME-Arrow sa ciljem njezine primjene u analizi hlapivih spojeva vina. Za potrebe optimiranja metode koristio se homogenizirani uzorak bijelog vina. Određivanje sastava i koncentracije spojeva provedeno je primjenom vezanog sustava GC-MS opremljenog kapilarnom kolonom TR-WAXMS A. Optimizacija metode obuhvatila je ispitivanje temperature ekstrakcije, inkubacijsko vrijeme i vrijeme izlaganja analita. Primjenom Box-Behnkenova eksperimentalnog dizajna optimirani su navedeni parametri. Optimalni uvjeti za ekstrakciju hlapivih spojeva bijelih vina su sljedeći: temperatura ekstrakcije 50 C, inkubacijsko vrijeme 10 minuta te vrijeme izlaganja 60 minuta. Optimizirana metoda omogućava analizu hlapivih spojeva u vinu te se može primijeniti na velik broj uzoraka.
Abstract (english)
Wine contains a large number of volatile compounds found in concentration of several mg/L to a few ng/L. The optimization of new SPME-Arrow extraction tehnique was carried out in order to be applicable in the analysis of wine volatile compounds. For the optimization of the method, a homogenized sample of white wine was used. The composition and concetration of the compounds were determined using a coupled GC-MS system equipped with TG-WAXMS A capillary column. The optimization method included examination of extraction temperature, incubation time and exposure time of analyte. By applying the Box-Behnken experimental design, the specified parameters were optimized. The optimal conditions for the extraction of volatile compounds of white wine are as followed: extraction temperature 50°C, incubation time 10 minutes, and exposure time 60 minutes. The optimized method enables the analysis of volatile compounds in wine and can be applied to a large number of samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:987434
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2023-01-05
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Created on2022-10-05 07:06:50