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undergraduate thesis
Primjena spregnutih kromatografskih tehnika (LC-GC i LC-MS) u određivanju γ-orizanola
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:320754
Pavić, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Pavić, M. (2012). Primjena spregnutih kromatografskih tehnika (LC-GC i LC-MS) u određivanju γ-orizanola (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:320754

Pavić, Marina. "Primjena spregnutih kromatografskih tehnika (LC-GC i LC-MS) u određivanju γ-orizanola." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:320754

Pavić, Marina. "Primjena spregnutih kromatografskih tehnika (LC-GC i LC-MS) u određivanju γ-orizanola." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:320754

Pavić, M. (2012). 'Primjena spregnutih kromatografskih tehnika (LC-GC i LC-MS) u određivanju γ-orizanola', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:320754

Pavić M. Primjena spregnutih kromatografskih tehnika (LC-GC i LC-MS) u određivanju γ-orizanola [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:320754

M. Pavić, "Primjena spregnutih kromatografskih tehnika (LC-GC i LC-MS) u određivanju γ-orizanola", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:320754

Metadata
TitlePrimjena spregnutih kromatografskih tehnika (LC-GC i LC-MS) u određivanju γ-orizanola
Title (english)Application of hyphenated chromatographic techniques (LC-GC i LC-MS) in determination of γ-oryzanol
AuthorMarina Pavić
MentorLidija Barišić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2012-07-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biološki najvažnija komponenta rižinog ulja, γ-orizanol, po kemijskom je sastavu smjesa estera ferulinske kiseline i sterola odnosno triterpenskih alkohola. Četiri glavne komponente γ-orizanola (cikloartenil-ferulat, 24-metilencikloartanil-ferulat, kampesteril-ferulat i sitosteril-ferulat) kao i njegovi sporedni konstituenti identificirani su i kvantificirani primjenom spregnutih tehnika LC-GC i LC-MS.
Abstract (english)
The most important component of rice bran oil, γ-oryzanol, is composed of esters of ferulic acid with sterols and triterpene alcohols. Four major components of γ-oryzanol (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesteryl ferulate and sitosteryl ferulate) as well as minor constituents have been identified and quantified by application of hyphenated chromatography techniques (LC-GC and LC-MS).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:320754
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-05-12 11:08:24