prikaz prve stranice dokumenta Određivanje udjela melitina u pčelinjem otrovu metodom tekućinske kromatografije
  Download
PDF 1.49 MB
master's thesis
Određivanje udjela melitina u pčelinjem otrovu metodom tekućinske kromatografije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:835550
Soldić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Soldić, A. (2019). Određivanje udjela melitina u pčelinjem otrovu metodom tekućinske kromatografije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:835550

Soldić, Ana. "Određivanje udjela melitina u pčelinjem otrovu metodom tekućinske kromatografije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:835550

Soldić, Ana. "Određivanje udjela melitina u pčelinjem otrovu metodom tekućinske kromatografije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:835550

Soldić, A. (2019). 'Određivanje udjela melitina u pčelinjem otrovu metodom tekućinske kromatografije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:835550

Soldić A. Određivanje udjela melitina u pčelinjem otrovu metodom tekućinske kromatografije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:835550

A. Soldić, "Određivanje udjela melitina u pčelinjem otrovu metodom tekućinske kromatografije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:835550

Metadata
TitleOdređivanje udjela melitina u pčelinjem otrovu metodom tekućinske kromatografije
Title (english)Determination of Melittin Content in Honeybee Venom by Liquid Chromatography
AuthorAna Soldić
MentorIvana Flanjak (mentor)
MentorBlanka Bilić Rajs (pomoć pri izradi, neposredni voditelj)
Committee memberLjiljana Primorac (predsjednik povjerenstva)
Committee memberIvana Flanjak (član povjerenstva)
Committee memberZlatko Puškadija (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2019-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pčelinji otrov jedan je od tri proizvoda kojeg pčele same sintetiziraju, a njegova glavna sastavnica je peptid melitin (oko 50 % suhe tvari otrova) kojemu se, kao i samom otrovu, pripisuju brojna farmakološka i toksikološka svojstva. Melitin je linearni peptid kojeg čini 26 aminokiselina i odgovoran je za osjet boli prilikom uboda. Određivanje udjela melitina u pčelinjem otrovu u ovom radu provedeno je metodom visokotlačne tekućinske kromatografije uz detektor s nizom dioda. Osim toga provedena je i usporedba dva načina sakupljanja otrova sa skupljačima postavljenim na ulazu u košnicu i skupljačima postavljenim unutar košnice. Rezultati istraživanja pokazali su da je srednja vrijednost udjela melitina u analiziranim uzorcima iznosila 61,99 ± 2,95 % te da način sakupljanja nije imao značajan utjecaj na udio melitina u otrovu. Međutim, značajno veća masa otrova po košnici i terminu sakupljanja dobivena je upotrebom skupljača postavljenih unutar košnice.
Abstract (english)
Honeybee venom is one of the three product synthesized by the bees. The main component, peptide melittin (50% of dry weight) is known for its numerous pharmacological and toxicological properties, just like the venom itself. Melittin is a linear peptide consisting of 26 amino acids and is responsible for causing pain sensation during the sting. In this paper assessment of melittin was performed by high pressure liquid chromatography with absorbance detector. Besides, a comparison of two different methods of collecting honeybee venom, one by setting the collector at the entrance of the hive and the other inside the hive was performed. Results showed mean value of melittin content in the analyzed samples was 61,99±2,95% and that the collecting method had no significant influence on the content of melittin in the honeybee venom. However, significantly higher mass was collected per hive and per date by using collectors inside the hive.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:835550
ProjectNumber: UNIOS ZUP-2018-9
Title: Utjecaj uvjeta sakupljanja pčelinjeg otrova na koncentraciju melitina
Leader: Ivana Flanjak
Jurisdiction: Croatia
Funder: UNIOS
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-10-01 11:52:01