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master's thesis
Optimizacija i validacija HPLC metode za određivanje aminokiselina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:739885
Ostojić, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

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Ostojić, J. (2017). Optimizacija i validacija HPLC metode za određivanje aminokiselina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:739885

Ostojić, Jelena. "Optimizacija i validacija HPLC metode za određivanje aminokiselina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:739885

Ostojić, Jelena. "Optimizacija i validacija HPLC metode za određivanje aminokiselina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:739885

Ostojić, J. (2017). 'Optimizacija i validacija HPLC metode za određivanje aminokiselina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:739885

Ostojić J. Optimizacija i validacija HPLC metode za određivanje aminokiselina [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:159:739885

J. Ostojić, "Optimizacija i validacija HPLC metode za određivanje aminokiselina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:739885

Metadata
TitleOptimizacija i validacija HPLC metode za određivanje aminokiselina
Title (english)Optimization and validation of HPLC method for the determination of amino acids
AuthorJelena Ostojić
MentorMirjana Hruškar (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2017-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je optimizirati i validirati metodu za odreĎivanje asparagina, glutaminske kiseline, serina, arginina, prolina, treonina, metionina i izoleucina pomoću tekućinske kromatografije visoke djelotvornosti (HPLC). Optimizacija metode obuhvaćala je optimizaciju uvjeta derivatizacije aminokiselina te uvjeta kromatografske analize. Validacija metode provedena je uz derivatizaciju u trajanju od 20 minuta, pri utvrĎenom optimalnom gradijentnom eluiranju te pri temperaturi kolone od 50 °C. Ključni parametri validacije bili su selektivnost, linearnost i radno područje, preciznost, granica detekcije, granica kvantifikacije i robusnost. Budući da su rezultati provedenih validacijskih ispitivanja u skladu s postavljenim kriterijima prihvatljivosti, može se zaključiti da je metoda selektivna, linearna unutar radnog područja te precizna u odreĎivanju ciljanih analita. UtvrĎena je stabilnost derivata aminokiselina u vremenu od dva sata pri +4 °C.
Abstract (english)
The aim of this study was to optimize and validate a method for determination of asparagine, glutamic acid, serine, arginine, proline, threonine, methionine, and isoleucine using high performance liquid chromatography (HPLC). Method optimization included optimization of derivatization conditions and conditions of chromatographic analysis. Method was validated under optimal conditions including 20 minute derivatization time, optimal gradient elution and column tempereture of 50 °C. Key validation parameters were selectivity, linearity and working range, precision, limit of detection, limit of quantification, and robustness. The results of the validation experiments were in accordance with defined criteria and can be concluded that the method is selective, linear under working range and precise in determination of target analytes. Stability of the amino acid derivatives was determined for two hours at +4 °C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:739885
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-15 14:13:37