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master's thesis
Određivanje udjela histamina u slanim inćunima primjenom Raman spektroskopije i HPLC metode
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:274843
Cvitković, Nikolina
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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Cvitković, N. (2017). Određivanje udjela histamina u slanim inćunima 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:159:274843

Cvitković, Nikolina. "Određivanje udjela histamina u slanim inćunima 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:159:274843

Cvitković, Nikolina. "Određivanje udjela histamina u slanim inćunima 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:159:274843

Cvitković, N. (2017). 'Određivanje udjela histamina u slanim inćunima 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:159:274843

Cvitković N. Određivanje udjela histamina u slanim inćunima 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:159:274843

N. Cvitković, "Određivanje udjela histamina u slanim inćunima 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:159:274843

Metadata
TitleOdređivanje udjela histamina u slanim inćunima primjenom Raman spektroskopije i HPLC metode
Title (english)Determination of histamine content in salty anchovies using Raman spectroscopy and HPLC method
AuthorNikolina Cvitković
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
Zbog svoje izuzetne toksičnosti histamin je jedan od najproučavanijih biogenih amina. Kako bi se spriječilo histaminsko trovanje od velike važnosti je rana detekcija histamina. Samim time došlo je do sve intenzivnijeg razvoja novih metoda za ranu detekciju histamina. Jedna od njih je Raman spektroskopija. U ovom radu prikazana je usporedba HPLC metode i Raman spektroskopije na uzorcima slanih inćuna. HPLC metoda se koristila kao referentna metoda a uspoređeni su koeficijenti kalibracijskih modela temeljenih na intenzitetu vrpce na 1264 cm-1 i na 1570 cm-1 s koeficijentom korelacije standardnog modela dobivenog HPLC mjerenjem. Dobivenim rezultatima vidljivo je da model temeljen na intenzitetu vrpce na 1264 cm-1 nema velika odstupanja, te se ta metoda može koristiti za analizu i detekciju histamina.
Abstract (english)
Histamine is one of the most investigated biogenic amines, primarily because of its toxicity. In order to prevent histamine poisoning, early detection of histamine is of great importance. There is an increasing need for the development of new methods for early detection of histamine. One of them is Raman spectroscopy. In this study is presented a comparison of the HPLC method and the Raman spectroscopy on salty anchovy samples. The HPLC method was used as a reference method. We compared coefficients of calibration models based on the intensity of the tape at 1264 cm-1 and at 1570 cm-1 with the correlation coefficient of the standard model obtained by HPLC measurement. The obtained results showed that the model based on the intensity of the tape at 1264 cm-1 does not have large deviations, and this method can be used for analysis and detection of histamine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:274843
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 on2017-11-16 10:20:44