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master's thesis
Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:146223
Ćavar, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

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

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Ćavar, A. (2017). Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:146223

Ćavar, Ana. "Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:146223

Ćavar, Ana. "Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:146223

Ćavar, A. (2017). 'Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:146223

Ćavar A. Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:146223

A. Ćavar, "Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:146223

Metadata
TitleOdređivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom
Title (english)Determination of histamine content in sardine using Raman spectroscopy and HPLC method
AuthorAna Ćavar
MentorSanja Vidaček (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2017-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Budući da razvitak histamina u ribi predstavlja veliku opasnost za ljude koji ju konzumiraju, godinama su se nastojale razviti nove i brze metode za detekciju histamina, a među njima se posebno istakla metoda Raman spektroskopije. U ovom radu prikazana je usporedba spektroskopije površinski pojačanog Ramanovog raspršivanja (SERS) sa tekućinskom kromatografijom visoke djelotvornosti (HPLC). Nakon analize, histaminske vrpce su bile vidljive na 1264 i 1570 cm-1 te je na osnovu analitičkog prinosa, odnosno manjeg odstupanja od referentne HPLC metode zaključeno da je SERS metoda temeljena na intenzitetu vrpce na 1264 cm-1 bolja u odnosu na SERS metodu temeljenu na intenzitetu vrpce na 1570 cm-1. Također usporedbom RSD vrijednosti i odstupanja SERS i HPLC metode, uočeno je da je HPLC metoda točnija i preciznija, no rezultati SERS analize su prihvatljivi, te SERS metoda ne odudara puno od standardnog modela te može biti korištena za analizu i kvantifikaciju histamina.
Abstract (english)
Given the fact that the development of histamine in the fish brings grave danger to the people who eat it, new and fast histamine detection methods were developed during the years, the most significant of which is Raman spectroscopy. This paper compares the procedures of Surface Enhanced Raman Spectroscopy (SERS) with High-performance liquid chromatography (HPLC). The analysis has shown that histamine ribbons were visible at 1264 and 1570 cm-1. Based on the analytical production i.e. smaller deviation from the referent HPLC method it is safe to conclude that SERS method based on the intensity of the ribbon visible at 1264 cm-1 is better than the SERS method based on the intensity of the ribbon visible at 1570 cm-1. Also, comparison between RSD values and the deviations of SERS and HPLC method has shown that HPLC method is more accurate and precise, but the results of SERS analysis are acceptable, as well. Thus, SERS method is not significantly different from the standard model and is free to be used for analysis and quantification of histamine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:146223
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-08 13:23:04