prikaz prve stranice dokumenta Validacija spektrofotometrijske metode određivanja ukupnog sumpora u vinu
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master's thesis
Validacija spektrofotometrijske metode određivanja ukupnog sumpora u vinu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:155449
Panić, Valentina
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

Panić, V. (2012). Validacija spektrofotometrijske metode određivanja ukupnog sumpora u vinu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:155449

Panić, Valentina. "Validacija spektrofotometrijske metode određivanja ukupnog sumpora u vinu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:155449

Panić, Valentina. "Validacija spektrofotometrijske metode određivanja ukupnog sumpora u vinu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:155449

Panić, V. (2012). 'Validacija spektrofotometrijske metode određivanja ukupnog sumpora u vinu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:155449

Panić V. Validacija spektrofotometrijske metode određivanja ukupnog sumpora u vinu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:155449

V. Panić, "Validacija spektrofotometrijske metode određivanja ukupnog sumpora u vinu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:155449

Metadata
TitleValidacija spektrofotometrijske metode određivanja ukupnog sumpora u vinu
Title (english)Validation of spectrophotometric method for total suphite determination in wine
AuthorValentina Panić
MentorMara Banović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2012-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sumporni dioksid (SO2) je glavni konzervans, antiseptik i antioksidans koji se koristi u proizvodnji vina. Osim pozitivnih uĉinaka sumpor može imati i negativan utjecaj kako na kvalitetu vina tako i na zdravlje potrošača. Maksimalno prihvatljive koncentracije sumpornog dioksida u hrani definirane su posebnim propisima. Za određivanje sumpora u vinu primjenjuju se različite analitiĉke metode. Cilj ovog rada bio je validirati spektrofotometrijsku metodu za određivanje ukupnog sumpora u vinu (bijelo i crno). Kako bi se dokazalo da je izabrana analitička metoda pogodna za njezinu namjenu, eksperimentalnim radom su ispitani validacijski parametari: točnost, preciznost i linearnost. Dobiveni podaci za ove parametre bili su u skladu sa postavljenim statističkim zahtjevima. Prikladnost metode potvrđena je i određivanjem ukupnog sumpora u 93 uzorka vina i uspoređena s rezultaima dobivenim referentnom metodom. Visoki koeficijent korelacije (r= 0,985) ukazuje na vrlo visoku međusobnu ovisnost dobivenih rezultata
Abstract (english)
Sulfur dioxide (SO2) is main preservative, antiseptic and antioxidant used in wine making for the protection from alterations. Except the positive effects sulphite can have negative impact on wine’s quality and consumer health as well.The maximum acceptable concentrations of the sulphite species in foodstuffs are defined in specific legislation. Due to its widespread and historic use in the wine protection a number of analytical methods exist for sulphite measurement.The aim of this work was to develop the spectrophotometric method for determination of total sulphite in wines (white and red). To demonstrate that analytical method of choice is suitable for its intended purpose, appropriate experimental work was designed to provide validation parameters: accuracy, precision and linearity. Gained data for those parameters were according to assigned statistical requests. Adequacy of method got confirmed by determination of total sulphate in 93 wine’s samples and compared with results gained by referent method. The high correlation coefficient (r=0,985) shows very high mutual dependency of gained results.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:155449
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-08 11:23:16