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master's thesis
Validacijski postupci u određivanju rafoksanida i oksiklozanida u mesu primjenom HPLC-MS/MS metode
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:882050
Konsuo, Marina
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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Konsuo, M. (2018). Validacijski postupci u određivanju rafoksanida i oksiklozanida u mesu primjenom HPLC-MS/MS metode (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:882050

Konsuo, Marina. "Validacijski postupci u određivanju rafoksanida i oksiklozanida u mesu primjenom HPLC-MS/MS metode." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:882050

Konsuo, Marina. "Validacijski postupci u određivanju rafoksanida i oksiklozanida u mesu primjenom HPLC-MS/MS metode." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:882050

Konsuo, M. (2018). 'Validacijski postupci u određivanju rafoksanida i oksiklozanida u mesu primjenom HPLC-MS/MS metode', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:882050

Konsuo M. Validacijski postupci u određivanju rafoksanida i oksiklozanida u mesu primjenom HPLC-MS/MS metode [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:882050

M. Konsuo, "Validacijski postupci u određivanju rafoksanida i oksiklozanida u mesu primjenom HPLC-MS/MS metode", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:882050

Metadata
TitleValidacijski postupci u određivanju rafoksanida i oksiklozanida u mesu primjenom HPLC-MS/MS metode
Title (english)Validation procedures while determining Rafoxanide and Oxyclozanide residues in meat using HPLC-MS/MS method
AuthorMarina Konsuo
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 country2018-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sve učestalija primjena antiparazitskih lijekova na životinjama koje se koriste za ljudsku prehranu može rezultirati ostacima tih lijekova u hrani zbog čega su kontrole prehrambenih proizvoda sve strože, a razvoj novih analitičkih metoda neophodan. Cilj ovog rada bio je odrediti validacijske postupke u određivanju antiparazitika rafoksanida i oksiklozanida u uzorcima mesa primjenom HPLCMS/ MS metode. Ključni validacijski parametri koji su se određivali su: specifičnost, linearnost, preciznost, ponovljivost, unutarlaboratorijska reproducibilnost te granične koncentracije tvari i sposobnost dokazivanja. Validacija odabranih parametara pokazala je da rezultati dobiveni primjenom ove metode zadovoljavaju zakonski postavljene kriterije prihvatljivosti donese uredbom Europske komisije 657/2002 te da je metoda prikladna za određivanje salicilanilida rafoksanida i oksiklozanida u mesu.
Abstract (english)
More frequent use of antiparasitic drugs on animals used for human consumption can result in the residues of these drugs in food, which is why the control of food products is getting more severe and the development of new analytical methods is indispensable. The aim of this study was to determine validation procedures for the determination of antiparasitics rafoxanide and oxyclozanide in meat samples using the HPLC-MS/MS method. Determined validation parameters were: specificity, linearity, precision, repeatability, intra-laboratory reproducibility, decision limit and detection capability. Validation of selected parameters has shown that the results obtained by this method meet the legally established eligibility criteria adopted by European Commission Regulation 657/2002 and that the method is suitable for the determination of salicylanilide rafoxanide and oxyclosanide in meat.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:882050
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 on2019-12-03 10:58:54