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master's thesis
Validacija metode za određivanje glikogena kod školjkaša
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:299427
Tokić, Valentina
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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Tokić, V. (2021). Validacija metode za određivanje glikogena kod školjkaša (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:299427

Tokić, Valentina. "Validacija metode za određivanje glikogena kod školjkaša." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:299427

Tokić, Valentina. "Validacija metode za određivanje glikogena kod školjkaša." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:299427

Tokić, V. (2021). 'Validacija metode za određivanje glikogena kod školjkaša', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:299427

Tokić V. Validacija metode za određivanje glikogena kod školjkaša [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:299427

V. Tokić, "Validacija metode za određivanje glikogena kod školjkaša", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:299427

Metadata
TitleValidacija metode za određivanje glikogena kod školjkaša
Title (english)Validation of the method for determination of glycogen in shellfish
AuthorValentina Tokić
MentorMarina Krpan (mentor)
Committee memberMirjana Hruškar (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2021-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Validacija je postupak kojim se određuje da li metoda zadovoljava postavljene zahtjeve kako bi bila utvrđena njena prikladnost željenoj primjeni. Cilj ovog rada bio je provesti validaciju spektrofotometrijske metode za određivanje glikogena kod školjkaša prilikom čega su kao uzorak korištene usitnjene i smrznute kamenice, a s kojom je provedeno indirektno mjerenje koncentracije glikogena nakon njegove razgradnje amiloglukozidazom do glukoze. Parametri validacije koji su pritom određeni su linearnost, točnost, ponovljivost, međupreciznost te granica detekcije i granica kvantifikacije. Rezultati analize pokazali su kako je ova metoda linearna u području ispitivane koncentracije te dovoljno precizna sa zadovoljavajućim granicama detekcije i kvantifikacije. Za točnost je utvrđeno kako bi prilikom određivanja baždarne krivulje u obzir trebao biti uzet i matriks uzorka, a ne samo čisti analit kako bi bili dobveni točniji rezultati.
Abstract (english)
Validation is a procedure that determines whether a patricular method meets the set requirements in order to determine its suitability for the desired application. The aim of this study was to validate the spectrophotometric method for the determination of glycogen in shellfish, using crushed and frozen oysters as a sample, which indirectly measures the concentration of glycogen after its degradation by amyloglucosidase to glucose. The validation parameters that were determined were linearity, accuracy, repeatability, intermediate precision, the limit of detection and the limit of quantification. The results of the analysis showed that this method is linear in the range of the tested concentration, and sufficiently precise with satisfactory limits of detection and quantification. For accuracy, it was found that when determining the calibration curve, the sample matrix should be taken into account and not just the pure analyte, in order to obtain more accurate results.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:299427
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-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-25 09:33:56