prikaz prve stranice dokumenta Izolacija i karakterizacija lakohlapljivih komponenata iz lista ružmarina i kadulje
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undergraduate thesis
Izolacija i karakterizacija lakohlapljivih komponenata iz lista ružmarina i kadulje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:292850
Mrmić, Mateja
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

Mrmić, M. (2013). Izolacija i karakterizacija lakohlapljivih komponenata iz lista ružmarina i kadulje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:292850

Mrmić, Mateja. "Izolacija i karakterizacija lakohlapljivih komponenata iz lista ružmarina i kadulje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:292850

Mrmić, Mateja. "Izolacija i karakterizacija lakohlapljivih komponenata iz lista ružmarina i kadulje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:292850

Mrmić, M. (2013). 'Izolacija i karakterizacija lakohlapljivih komponenata iz lista ružmarina i kadulje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:292850

Mrmić M. Izolacija i karakterizacija lakohlapljivih komponenata iz lista ružmarina i kadulje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 March 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:292850

M. Mrmić, "Izolacija i karakterizacija lakohlapljivih komponenata iz lista ružmarina i kadulje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:292850

Metadata
TitleIzolacija i karakterizacija lakohlapljivih komponenata iz lista ružmarina i kadulje
Title (english)Isolation and characterization of volatile components from the leaf of rosemary and sage
AuthorMateja Mrmić
MentorJasmina Lapić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2013-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Rosmarinus officinalis (ruţmarin) i Salvia officinalis (kadulja) su biljne vrste koje pripadaju porodici Lamiaceae. Vrlo dobro uspijevaju na Mediteranu, posebice u Dalmaciji, a mogu se uzgajati i na kontinentalnom području. Za potrebe ovog završnog rada, provedena je izolacija lakohlapljivih komponenata iz lista ružmarina i lista kadulje. Komponente su izolirane posebno iz lista ružmarina i kadulje s dalmatinskog područja, a posebno iz lista ružmarina i kadulje s kontinentalnog područja. Pri postupku izolacije, korištene su sljedeće metode: destilacija vodenom parom, ekstrakcija i uparavanje na rotacijskom otparivaču. Lakohlapljive komponente iz dobivenih frakcija su identificirane pomoću tankoslojne kromatografije (TLC) i FTIR – spektroskopije te je dokazana prisutnost dominantnih lakohlapljivih sastavnica. Uspoređene su frakcije dalmatinskog ružmarina i kadulje s frakcijama kontinentalnog ružmarina i kadulje te je potvrđeno da zbog različitog geografskog područja rasta, postoji razlika u sastavu lakohlapljivih smjesa, a time i razlika u mirisu.
Abstract (english)
Rosmarinus officinalis (rosemary) and Salvia officinalis (sage) are plant species from the family of Lamiaceae. They are very well managed in the Mediterranean, especially in Dalmatia, and can be grown on continental areas as well. For the purposes of this thesis, isolation of volatile components from rosemary leaves and sage leaves was conducted. Components are specially isolated from leaves of Dalmatian rosemary and sage, and specially from leaves of rosemary and sage of the continental area. In the process of isolation, the following methods were used: steam distillation, extraction and evaporation on a rotary evaporator. Volatile components of the obtained fractions were identified by thin layer chromatography (TLC) and FTIR – spectroscopy where the presence of dominant volatile components was confirmed. Fractions obtained from samples of the Dalmatian rosemary and sage were compared with fractions from samples of the continental rosemary and sage. It was confirmed that because of the different geographical areas of growth, there is a difference in composition of volatile compounds, and hence the diffrence in smell.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:292850
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2017-05-04 08:39:53