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master's thesis
Optimizacija uvjeta ekstrakcije histamina iz ribe za detekciju SERS-om
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:554971
Knezović, Kristina
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

Knezović, K. (2017). Optimizacija uvjeta ekstrakcije histamina iz ribe za detekciju SERS-om (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:554971

Knezović, Kristina. "Optimizacija uvjeta ekstrakcije histamina iz ribe za detekciju SERS-om." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:554971

Knezović, Kristina. "Optimizacija uvjeta ekstrakcije histamina iz ribe za detekciju SERS-om." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:554971

Knezović, K. (2017). 'Optimizacija uvjeta ekstrakcije histamina iz ribe za detekciju SERS-om', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:554971

Knezović K. Optimizacija uvjeta ekstrakcije histamina iz ribe za detekciju SERS-om [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:554971

K. Knezović, "Optimizacija uvjeta ekstrakcije histamina iz ribe za detekciju SERS-om", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:554971

Metadata
TitleOptimizacija uvjeta ekstrakcije histamina iz ribe za detekciju SERS-om
Title (english)Optimization of extraction of histamine from fish for SERS detection
AuthorKristina Knezović
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 country2017-07-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zbog svoje toksičnosti, histamin je jedan od najproučavanijih biogenih amina. Rana detekcija histamina u ribi i proizvodima od ribe nužna je kako bi se na vrijeme spriječilo histaminsko trovanje. Iz tog razloga istražuju se nove metode poput Raman spektroskopije. U ovom radu ispitana je mogućnost primjene različitih postupaka pripreme uzoraka s ciljem bržeg i jednostavnijeg provođenja SERS analize.Za što uspješniju ekstrakcijuhistamina korištena su različita otapala: perkloratna kiselina (Ekstrakt A), 0,1 M NaOH (Ekstrakt B) i 0,5 M NaOH (Ekstrakt C). Nakon snimanja i obrade SERS spektara vidljive su karakteristične vrpce histamina na 1264i 1570 cm-1.Koeficijent korelacije (R2) za kalibracijski model ekstrakta B temeljenog na intenzitetu vrpce na 1264 cm-1iznosi 0,698, a za model ekstrakta B na1570 cm-1iznosi 0,991,te se isti pokazao kao najbolji model. Također,najveća točnost postignuta je primjenom istog modela dobivenog linearnom regresijom na temelju intenziteta SERS vrpce histamina na 1570 cm-1.Iako se postupak pripreme ekstrakta B za detekciju histamina SERS analizom pokazao uspješnim te vrlo blizu standardnom postupku, njegova daljnja primjena nije preporučljiva zbog problema koji se javljaju u procesu homogenizacije uzorka.
Abstract (english)
Histamine is one of the most investigated biogenic amines because of its toxicity. Early detection of histamine in fish and fish products is necessary to prevent histamine poisoning on time. For this reason new methods like Raman spectroscopy are being investigated. The aim of this study is to investigate the possibility of applying different sampling procedures to improve the SERS analysis. To increase extraction of histamine various solvents were used: perchloric acid (Extract A), 0.1 M NaOH (Extract B) and 0.5 M NaOH (Extract C). After capturing and treating the SERS spectrum, characteristic histamine bands are visible at 1264 and 1570 cm-1. Correlation coefficient (R2) for calibration model of extract B based on intensity of histamine band at 1264 cm-1 is 0,698 cm-1 and 0,991 for model of extract B at 1570 cm-1. Based on given results, the last one is determined to be the more accurate model.Also, the highest accuracy was achieved by applying the same model obtained by linear regression based on intensity of histamine at 1570 cm-1. The procedure of preparing extract B for histamine detection has proven to be successful and very close to the standard procedure but its further use is not recommended because of problems occurring in the homogenization process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:554971
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 10:28:15