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master's thesis
Određivanje udjela histamina u tkivu palamide HPLC-om i Raman spektroskopijom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:191001
Česi, Lidija
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

Česi, L. (2017). Određivanje udjela histamina u tkivu palamide HPLC-om i Raman spektroskopijom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:191001

Česi, Lidija. "Određivanje udjela histamina u tkivu palamide HPLC-om i Raman spektroskopijom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:191001

Česi, Lidija. "Određivanje udjela histamina u tkivu palamide HPLC-om i Raman spektroskopijom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:191001

Česi, L. (2017). 'Određivanje udjela histamina u tkivu palamide HPLC-om i Raman spektroskopijom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:191001

Česi L. Određivanje udjela histamina u tkivu palamide HPLC-om i Raman spektroskopijom [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:159:191001

L. Česi, "Određivanje udjela histamina u tkivu palamide HPLC-om i Raman spektroskopijom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:191001

Metadata
TitleOdređivanje udjela histamina u tkivu palamide HPLC-om i Raman spektroskopijom
Title (english)Determination of histamine content in Atlantic bonito tissue by HPLC and Raman spectroscopy
AuthorLidija Česi
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 country2017-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Histamin je najvažniji biogeni amin koji uzrokuje trovanje kod ljudi, a u organizam se unosi konzumacijom proizvoda ribarstva. Tradicionalne instrumentalne metode za detekciju histamina nisu adekvatne za primjenu u industriji pa se iz tog razloga istražuju nove metode poput Raman spektroskopije kako bi se osigurala kvaliteta i zdravstvena ispravnost proizvoda ribarstva. U ovom istraživanju, određivan je udio histamina u tkivu palamide s ciljem validacije razvijene SERS metode (spektroskopija površinski pojačanog Ramanovog raspršenja). Kao referentna metoda uzima se HPLC (tekućinska kromatografija visoke djelotvornosti). Snimljeni SERS spektri su obrađeni radi uklanjanja interferencija te su histaminske vrpce vidljive na 1264 i 1570 cm-1. Koeficijent korelacije (R2) za kalibracijski model koji se temelji na intenzitetu vrpce na 1264 cm-1 iznosi 0,951, a za model na 1570 cm-1 iznosi 0,990 te se isti pokazao kao bolji model.
Abstract (english)
Histamine is the most important biogenic amine which is ingested by eating seafood products. It causes human intoxication. Traditional methods for analysis of histamine are not acceptable in industry use so new methods like Raman spectroscopy are being investigated to ensure quality and health standards of seafood products. In this study, histamine content in Atlantic bonito tissue has been determined to validate the developed SERS (Surface Enhanced Raman Scattering) method. HPLC (High Performance Liquid Chromatography) is the reference method. Recorded spectra have been processed to remove interferences and histamine bands are observed at 1264 cm-1 and 1570 cm-1. Correlation coefficient (R2) for calibration model based on intensity of histamine band at 1264 cm-1 is 0,951 cm-1 and 0,990 for model at 1570 cm-1. Based on given results, the last one is determined to be the more accurate model.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:191001
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 on2017-11-23 13:54:27