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master's thesis
Optimizacija pripreme uzoraka dječje hrane za određivanje vitamina topivih u mastima HPLC tehnikom
Zagreb: University of Zagreb, Faculty of Science, 2022. urn:nbn:hr:217:304229
Hećimović, Ida
University of Zagreb
Faculty of Science
Department of Chemistry

Institutional repository: Repository of the Faculty of Science

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Hećimović, I. (2022). Optimizacija pripreme uzoraka dječje hrane za određivanje vitamina topivih u mastima HPLC tehnikom (Master's thesis). Zagreb: University of Zagreb, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:217:304229

Hećimović, Ida. "Optimizacija pripreme uzoraka dječje hrane za određivanje vitamina topivih u mastima HPLC tehnikom." Master's thesis, University of Zagreb, Faculty of Science, 2022. https://urn.nsk.hr/urn:nbn:hr:217:304229

Hećimović, Ida. "Optimizacija pripreme uzoraka dječje hrane za određivanje vitamina topivih u mastima HPLC tehnikom." Master's thesis, University of Zagreb, Faculty of Science, 2022. https://urn.nsk.hr/urn:nbn:hr:217:304229

Hećimović, I. (2022). 'Optimizacija pripreme uzoraka dječje hrane za određivanje vitamina topivih u mastima HPLC tehnikom', Master's thesis, University of Zagreb, Faculty of Science, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:217:304229

Hećimović I. Optimizacija pripreme uzoraka dječje hrane za određivanje vitamina topivih u mastima HPLC tehnikom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Science; 2022 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:217:304229

I. Hećimović, "Optimizacija pripreme uzoraka dječje hrane za određivanje vitamina topivih u mastima HPLC tehnikom", Master's thesis, University of Zagreb, Faculty of Science, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:217:304229

Metadata
TitleOptimizacija pripreme uzoraka dječje hrane za određivanje vitamina topivih u mastima HPLC tehnikom
Title (english)Optimization of sample preparation procedure for determination of fat-soluble vitamins in infant food by HPLC technique
AuthorIda Hećimović
MentorJasna Bošnir (mentor)
Committee memberIva Juranović Cindrić (predsjednik povjerenstva)
Committee memberŽeljka Soldin (član povjerenstva)
Committee memberĐani Škalamera (član povjerenstva)
Committee memberAdriana Kenđel (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Science
(Department of Chemistry)
Zagreb
Defense date and country2022-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Analiza vitamina u dječjoj hrani izazovan je zadatak s obzirom na složenost matrice hrane, stabilnost vitamina i strogih propisa Europske unije o dopuštenim odstupanjima na deklaraciju hrane. Vitamini u hrani nalaze se u različitim koncentracijama i oblicima, različite su stabilnosti te nije jednostavno istim postupkom pripremiti uzorke za pouzdanu analizu. Stoga je u ovom radu pozornost usmjerena na odabir optimalnog načina pripreme uzoraka dječje hrane u svrhu simultane analize vitamina topivih u mastima (A, D, E i K). Istraživanje je provedeno na četiri različita uzorka dječje hrane, a svaki od njih pripreman je na sedam načina pripreme koji se temelje na četiri postupka (saponifikacija, enzimska hidroliza, ekstrakcija otapalom i ekstrakcija na čvrstoj fazi). Za identifikaciju i kvantifikaciju analiziranih vitamina korištena je tekućinska kromatografija visoke djelotvornosti. Najboljom pripremom pokazala se priprema temeljena na ekstrakciji na čvrstoj fazi sa C18 nepokretnom fazom.
Abstract (english)
Vitamins analysis in infant food is a challenging task due to many factors. These factors include: the complexity of the matrices, the stability of the vitamins and the rigorous regulations of the European Union (tolerance for the nutrition declaration on foods). Vitamins in food are found in different concentrations, structures and have different stability conditions so it isn't simple to prepare samples for reliable analysis using only one method. Hence, in this thesis, a special attention is devoted to choosing optimal sample preparation of infant food for simultaneous fatsoluble vitamins (A, D, E and K) analysis. The research was conducted on four different infant food samples. Each of the aforementioned samples of infant food was prepared in seven different ways which are based on four principles (saponification, enzymatic hydrolysis, solvent extraction and solidphase extraction). Highperformance liquid chromatography was used for the identification and quantification of the analysed vitamins. The best preparation was the one based on solidphase extraction on C18 column.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:217:304229
Study programmeTitle: Graduate university studies in chemistry; specializations in: Research programme
Course: Research programme
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra kemije (magistar/magistra kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-10-06 09:57:16