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master's thesis
Optimizacija postupka pripreme uzorka ribe za detekciju histamina SERS-om
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:664826
Lončar, Daniela
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

Lončar, D. (2017). Optimizacija postupka pripreme uzorka ribe za detekciju histamina SERS-om (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:664826

Lončar, Daniela. "Optimizacija postupka pripreme uzorka ribe za detekciju histamina SERS-om." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:664826

Lončar, Daniela. "Optimizacija postupka pripreme uzorka ribe za detekciju histamina SERS-om." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:664826

Lončar, D. (2017). 'Optimizacija postupka pripreme uzorka ribe za detekciju histamina SERS-om', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:664826

Lončar D. Optimizacija postupka pripreme uzorka ribe za detekciju histamina SERS-om [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:159:664826

D. Lončar, "Optimizacija postupka pripreme uzorka ribe za detekciju histamina 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:159:664826

Metadata
TitleOptimizacija postupka pripreme uzorka ribe za detekciju histamina SERS-om
Title (english)Optimization of fish processing process preparation for histamine detection with SERS method
AuthorDaniela Lončar
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 country2017-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Histamin je najvažniji biogeni amin koji pri povišenoj koncentraciji u hrani morskog podrijetla predstavlja toksikološki rizik. Ramanova spektroskopija se pokazala brzom i invazivnom metodom za detekciju histamina, dok su tradicionalne metode skuplje i složenije te teže primjenjive u industrijskim uvjetima. Cilj ovog istraživanja bio je pročistiti ekstrakte različitim otapalima kako bi se histamin izdvojio iz vodenog sloja i bolje detektirao SERS (površinski pojačano Ramanovo raspršenje) metodom, te time izbjeći dugi postupak uparavanja i skratiti navedenu metodu. Koeficijent koleracije (R2= 0,9614) i intenzitet vrpce histamina na 1570 cm-1 pokazali su se najboljima kod ekstrakta B1 (ekstrakcija HCl-om), dok je kod ekstrakta B2 (ekstrakcija s izooktanom i vodom) najveća točnost metode (95,45%) kod vrpce histamina na 1264 cm-1. Zbog otežanih uvjeta u radu s ekstraktima B i C (ekstrakcija 0.1 i 0.5M NaOH), te tijekom dodavanja i miješanja isptivanih otapala (HCl, izooktan, cikloheksan), može se zaključiti da te postupke nije preporučljivo primjenjivati.
Abstract (english)
Histamine is the most important biogenic amine which represents a toxicological risk at elevated concentrations in sea food. Raman spectroscopy proved to be a fast and invasive histamine detection method, while traditional methods are more expensive, complex and difficult to apply in industrial conditions. The aim of this study was to purify the extracts with different solvents in order to separate histamine from the aqueous layer and enable better detection by the SERS (Surface Enhanced Raman Scattering) method. Thus the relatively long evaporation process was to be avoided and the method would shorten. The correlation coefficient c (R2= 0.9614) and the histamine band intensity at 1570 cm--1 were the best for analysing extract B1 (extraction with HCl). The highest method accuracy (95.45%) in extract B2 (extraction with isooctane and water) was achieved by the histamine band at 1264 cm-1. Due to difficulties in analysing extracts B and C (extraction with 0.1 and 0.5 M NaOH), and during the addition and mixing with investigated solvents (HCl, isooctane and cyclohexane) such procedures are not recommended for use.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:664826
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 10:36:08