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master's thesis
Metode određivanja reduktivnih sumpornih spojeva u vinu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:452929
Đukić, Darija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

Cite this document

Đukić, D. (2020). Metode određivanja reduktivnih sumpornih spojeva u vinu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:452929

Đukić, Darija. "Metode određivanja reduktivnih sumpornih spojeva u vinu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:452929

Đukić, Darija. "Metode određivanja reduktivnih sumpornih spojeva u vinu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:452929

Đukić, D. (2020). 'Metode određivanja reduktivnih sumpornih spojeva u vinu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:452929

Đukić D. Metode određivanja reduktivnih sumpornih spojeva u vinu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:452929

D. Đukić, "Metode određivanja reduktivnih sumpornih spojeva u vinu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:452929

Metadata
TitleMetode određivanja reduktivnih sumpornih spojeva u vinu
Title (english)Methods for determination of reductive sulfur compounds in wine
AuthorDarija Đukić
MentorKarin Kovačević Ganić (mentor)
Committee memberDraženka Komes (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2020-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je literaturni pregled najvažnijih reduktivnih sumpornih spojeva u vinu te metoda za njihovo određivanje. Također, provedeno je preliminarno istraživanje s ciljem kvalitativnog i kvantitativnog određivanja nekoliko sumpornih spojeva (etantiola, dimetil disulfida, dimetil trisulfida i metionola) uz poseban naglasak na pripremu uzoraka. U istraživanju su navedeni spojevi analizirani primjenom plinske kromatografije s tandem masenom spektrometrijom (GC-MS/MS) uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME). Priprema uzorka provodila se u posebnim uvjetima bez prisustva kisika, a identifikacija spojeva provedena je MRM (eng. multiple reaction monitoring) načinom rada masenog detektora. Dobiveni rezultati pokazuju da je postupak pripreme uzorka te SPME ekstrakcija koja je prethodila analizi uspješno minimizirala degradaciju hlapljivih sumpornih spojeva. Nadalje, utvrđeno je da je temperaturni program s višom početnom temperaturom (40 °C), s ciljem skraćivanja same metode analize, prikladan za analizu ovih spojeva.
Abstract (english)
The aim of this work was to present an overview of most important reductive sulfur compounds in wine, as well as methods for their determination based on available scientific literature. Also, the preliminary study was conducted in order to qualitatively and quantitatively determine some sulfur compounds (ethanthiol, dimethyl disulfide, dimethyl trisulfide and methionol), with special emphasis on sample preparation. These compounds were analyzed by gas chromatography-tandem mass spectrometry (GC-MS/MS) after solid-phase microextraction (SPME). The preparation of samples was in inert conditions (without oxygen) and the identification of sulfur compounds was conducted by the multiple reaction monitoring (MRM) mode of mass spectrometry detector. The obtained results showed that the applied inert technique of sample preparation along with SPME extraction before GC-MS/MS analysis successfully minimizes the degradation of volatile sulfur compounds. Furthermore, in term of shortening the time of analysis, the temperature program with higher initial temperature (40 °C) showed to be suitable for the analysis of these compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:452929
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 Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2021-01-25 10:19:12