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master's thesis
Ekstrakcija i karakterizacija lako hlapljivih spojeva iz ružmarina, kadulje i lavande pomoću HS-SPME/GC-MS
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:038736
Marčac, Nina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

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

Cite this document

Marčac, N. (2015). Ekstrakcija i karakterizacija lako hlapljivih spojeva iz ružmarina, kadulje i lavande pomoću HS-SPME/GC-MS (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:038736

Marčac, Nina. "Ekstrakcija i karakterizacija lako hlapljivih spojeva iz ružmarina, kadulje i lavande pomoću HS-SPME/GC-MS." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:038736

Marčac, Nina. "Ekstrakcija i karakterizacija lako hlapljivih spojeva iz ružmarina, kadulje i lavande pomoću HS-SPME/GC-MS." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:038736

Marčac, N. (2015). 'Ekstrakcija i karakterizacija lako hlapljivih spojeva iz ružmarina, kadulje i lavande pomoću HS-SPME/GC-MS', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:038736

Marčac N. Ekstrakcija i karakterizacija lako hlapljivih spojeva iz ružmarina, kadulje i lavande pomoću HS-SPME/GC-MS [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:038736

N. Marčac, "Ekstrakcija i karakterizacija lako hlapljivih spojeva iz ružmarina, kadulje i lavande pomoću HS-SPME/GC-MS", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:038736

Metadata
TitleEkstrakcija i karakterizacija lako hlapljivih spojeva iz ružmarina, kadulje i lavande pomoću HS-SPME/GC-MS
Title (english)Extraction and characterization of volatile components from the rosemary, sage and lavender with HS-SPME/GC-MS
AuthorNina Marčac
MentorSenka Djaković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2015-02-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Ružmarin (Rosmarinous officinalis L.), kadulja (Salvia officinalis L.) i lavanda (Lavandula angustifolia Mill.) su biljke koje pripadaju porodici Lamiaceae. Vrlo dobro uspjevaju na Mediteranu, posebice u Dalmaciji. Za potrebe ovog diplomskog rada, provedena je izolacija lako hlapljivih komponenata iz lista ružmarina s lokaliteta Istre i Visa, zatim iz lista kadulje s lokaliteta Istre, Raba i Paga, te cvijeta lavande s lokaliteta Istre. Pri postupku izolacije korištene su slijedeće metode: mikro ekstrakcija u vršnom dijelu viala iz krutog uzorka (HS-SPME), spregnuta tehnika plinske kromatografije-masene spektrometrije. Izolirane lako hlapljive komponente su identificirane računalnim programom instrument Data Analysis i njihovi izračunati retencijski indeksi (RI) su uspoređeni sa RI dostupni na internetskoj bazi podataka flavornet. Usporedbom sastava lako hlapljivih komponente ružmarina, kadulje i lavande s različitih lokaliteta potvrđeno je da zbog različitog geografskog podrijetla postoji i razlika u sastavu izoliranih smjesa. Također su potvrđene prednosti primjene HS-SPME metode pri izolaciji lako hlapljivih komponenata.
Abstract (english)
Rosemary (Rosmarinous officinalis L.), sage (Salvia officinalis L.) and lavender (Lavandula angustifolia Mill.) are plant species belonging to the family of Lamiaceae. They are very well succeed in the Mediterranean, especially in Dalmatia. For the purposes of Master thesis, isolation of volatile components from the rosemary leaf of the Istria area and Vis, then from the sage leaf of the Istria area, Rab and Pag and the lavender flower of the Istria area was conducted. In the process of isolation, following methods were used: Headspace solid-phase microextraction (HS-SPME), coupled techniques of gas chromatography-mass spectrometry. Isolated volatile components were identified by the computer program the instrument Data Analysis and then the calculated retention indices (RI) were compared with RI on the online data base flavornet. The volatile components from samples of the rosemary, sage and lavender were compared from the different areas. It was confirmed that because of the different geographical areas of growth, there is a difference in the composition of volatile compounds. The advantages of applying HS-SPME method in isolation are confirmed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:038736
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 12:59:45