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undergraduate thesis
Hlapljivi spojevi meda s dodatkom soka od maline
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2019. urn:nbn:hr:167:392128
Siroglavić, Dominik
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

Cite this document

Siroglavić, D. (2019). Hlapljivi spojevi meda s dodatkom soka od maline : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:392128

Siroglavić, Dominik. "Hlapljivi spojevi meda s dodatkom soka od maline : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:392128

Siroglavić, Dominik. "Hlapljivi spojevi meda s dodatkom soka od maline : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:392128

Siroglavić, D. (2019). 'Hlapljivi spojevi meda s dodatkom soka od maline : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:392128

Siroglavić D. Hlapljivi spojevi meda s dodatkom soka od maline : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2019 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:167:392128

D. Siroglavić, "Hlapljivi spojevi meda s dodatkom soka od maline : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:167:392128

Metadata
TitleHlapljivi spojevi meda s dodatkom soka od maline : završni rad
Title (english)Volatile compounds of honey with the addition of rasberry juice : bachelor thesis
AuthorDominik Siroglavić
MentorZvonimir Marijanović (mentor)
MBZ: 344116
Committee memberAni Radonić (predsjednik povjerenstva)
Committee memberVesna Sokol (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mnoštvo bioloških spojeva u medu nisu stabilni, naročito hlapljive tvari, a njihove se strukture mogu transformirati tijekom zrenja meda, skladištenja te u procesu dobivanja proizvoda od meda usljed djelovanja visoke temperature. Cilj ovog rada je bio identificirati hlapljive i poluhlapljive spojeve unutar proizvoda od meda. Spojevi su izolirani ultrazvučnom ekstrakcijom (USE) koristeći otapala pentan : dietil-eter (1:2 v/v) i diklormetan. Druga korištena metoda je mikroekstrakcija vršnih para na krutoj fazi (HS-SPME). Izolirani spojevi su analizirani vezanim sustavom plinska kromatografija-spektrometrija masa (GC-MS). Najzastupljeniji spojevi u istraživanom medu uzorka su bili: 5-hidroksimetilfurfural (21,9-43,9%), 2-furankarboksaldehid (furfural; 16,3%), mnogi terpeni i derivati benzena. Specifičan spoj izoliran ultrazvučnom ekstrakcijom koristeći diklormetan kao otapalo je tzv. malina keton (4-(4- hidroksifenil)butan-2-on (0,9%)).
Abstract (english)
Many compounds of biological origin in honey are not stable, particulary volatile substances, and their structures can be transformed during honey maturation, storage and in the process of obtaining various honey products due to the action of high temperature. The aim of this paper was to identify volatile and semi-volatile compounds inside honey product. The compounds were isolated by ultrasound assisted solvent extraction (USE) using pentane : diethyl-ether (1:2 v/v) and dichloromethane as solvent. The second method is headspace solid-phase microextraction (HS-SPME). The isolated compounds were analyzed by gas chromatography – mass spectrometry (GC-MS). Most common volatile compounds were: 5-hydroxymethylfurfural (21.9-43.9%), 2-furancarboxyaldehyde (furfural:16.3%), many terpenes and benzene derivatives. Specific volatile compound isolated with dichloromethane as solvent was „raspberry ketone“ (4-(4-hydroxyphenyl)-butan-2-one (0.9%)).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:392128
Study programmeTitle: Undergrasuate Study of Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2020-02-18 10:24:50