prikaz prve stranice dokumenta Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode
  Download
PDF 1.84 MB
master's thesis
Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:816765
Cvitanović, Dalia
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

Cite this document

Cvitanović, D. (2017). Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:816765

Cvitanović, Dalia. "Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:816765

Cvitanović, Dalia. "Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:816765

Cvitanović, D. (2017). 'Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:816765

Cvitanović D. Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:816765

D. Cvitanović, "Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:816765

Metadata
TitleOdređivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode
Title (english)Determination of histamine content in canned tuna using Raman spectroscopy and HPLC method
AuthorDalia Cvitanović
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 country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Histamin je jedan od najproučavanijih biogenih amina ponajprije zbog svoje toksičnosti. Veoma je bitno na vrijeme detektirati histamin u ribi i proizvodima od ribe kako bi se na vrijeme spriječilo histaminsko trovanje. Zbog toga se nastoje razviti nove, brže metode za detekciju histamina, a jedna od tih metoda je i Raman spektroskopija. U ovom radu prikazana je usporedba postupka analize histamina primjenom tekućinske kromatografije visoke djelotvornosti (HPLC) i spektroskopije površinski pojačanog Ramanovog raspršenja (SERS). Utvrđeno je da SERS metoda ima neke prednosti pred HPLC metodom, a to su značajno pojednostavljenje postupka analize, skraćivanje vremena potrebnog za analizu jednog uzorka i smanjenje troškova analize. Usporedbom koeficijenta korelacije (R2) kalibracijskih modela temeljenih na intenzitetu vrpce na 1264 cm-1 (0.9784) i na 1570 cm-1 (0,9273), s koeficijentom korelacije standardnog modela dobivenog HPLC mjerenjem (0,995) vidljivo je da model temeljen na intenzitetu vrpce na 1264 cm-1 ne odudara puno od standardnog modela te može biti korišten za analizu i kvantifikaciju histamina.
Abstract (english)
Histamine is one of the most investigated biogenic amines, primarily beacuse of its toxicity. It is very important to detect histamin early in fish and fish products to prevent histamin poisoning on time. This is why new methods are being developed to detect histamine, and Raman spectroscopy is one of those methods. In this study is presented a comparison of the histamine analysis using the reference HPLC method and SERS method. It has been established that the SERS method has some advantages over HPLC methode, which is a significant simplification of the analitycal procedure, shortening the time required for single sample analysis and reducing the cost of the analysis. By comparing the correlation coefficient (R2) of the calibration models based on intensity of histamine band at 1264 cm-1 (0,9784) and at 1570 cm-1 (0,9273) with the correlation coefficient of the standard model obtained by HPLC method (0,995) shows that the model based on intensity of histamine band at 1264 cm-1 does not differ much from the standard model and can be used for analysis and quantification of histamine
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:816765
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 on2017-11-09 09:31:04