prikaz prve stranice dokumenta Spektrofluorimetrijska analiza meda
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master's thesis
Spektrofluorimetrijska analiza meda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:550645
Salaj, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Salaj, M. (2011). Spektrofluorimetrijska analiza meda (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:550645

Salaj, Marija. "Spektrofluorimetrijska analiza meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:550645

Salaj, Marija. "Spektrofluorimetrijska analiza meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:550645

Salaj, M. (2011). 'Spektrofluorimetrijska analiza meda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:550645

Salaj M. Spektrofluorimetrijska analiza meda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 May 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:550645

M. Salaj, "Spektrofluorimetrijska analiza meda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:550645

Metadata
TitleSpektrofluorimetrijska analiza meda
Title (english)Spectrofluorimetric analysis of honey
AuthorMarija Salaj
MentorIvica Strelec (mentor)
Committee memberLjiljana Primorac
Committee memberIvica Strelec
Committee memberDaniela Čačić Kenjerić
Committee memberLidija Jakobek
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2011-04-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Mogućnost primjene spektrofluorimetrije kao brze, jeftine i pouzdane metode u nedvojbenoj identifikaciji uniflornih vrsta meda ispitana je snimanjem trodimenzionalnih spektara fluorescencije, određivanjem intenziteta fluorescencije pri točno određenim valnim duljinama ekscitacije/emisije te snimanjem emisijskih spektara fluorescencije pri točno određenim valnim duljinama ekscitacije puferskih otopina različitih vrsta uniflornog meda. Dodatno, ispitan je i utjecaj termičkog tretmana, kao i jednogodišnjeg skladištenja meda na intenzitet fluorescencije i oblik emisijskih krivulja fluorescencije. Snimanje trodimenzionalnog spektra fluorescencije u rasponu valnih duljina ekscitacije od 260 do 400 nm te emisije u rasponu od 300 do 520 nm pokazalo je da uzorci meda različitog botaničkog porijekla posjeduju djelomično različite trodimenzionalne spektre fluorescencije na kojima se ističu karakteristični vrhovi fluorescencije centrirani pri različitim valnim duljinama ekscitacije/emisije. Obzirom na intenzitet karakterističnih vrhova fluorescencije pri 280/350, 330/470 te 390/470 nm, moguće je nedvojbeno razlikovati lipin, kaduljin i kestenov med. Uniflorne vrste meda moguće je razlikovati po obliku normaliziranih emisijskih krivulja fluorescencije pri 260 nm, dok pomak prema višim ekscitacijskim duljinama (280, 330, 360 i 390 nm) rezultira sniženom mogućnošću razlikovanja. Termički tretman i jednogodišnje skladištenje utječu na sniženje intenziteta fluorescencije, ali se ne odražavaju na oblik normaliziranih emisijskih krivulja fluorescencije.
Abstract (english)
honey has been tested by recording three-dimensional spectra of fluorescence and by determining the intensity of fluorescence under specific wavelengths of excitation in buffer solutions of different types of monofloral honey. The influence of honey thermal treatment has also been explored, as well as the correlation between the one-year storage of honey and the shape of the emission bands of fluorescence and it’s intensity. Three-dimensional fluorescence spectra recordec at excitation range from 260 to 400 nm, and the emissions range from 300 to 520 nm, showed that the samples of honey with different botanical origins possess partially different three-dimensional spectra of fluorescence. These spectra have unique peaks of fluorescence which are centered at various wavelengths. Due to fluorescence peaks centered at 280/350, 330/470 and 390/470 nm, it is possible to identify linden, sage or chestnut honey. Unifloral species of honey can be differentiated according to the shape of normalized emission fluorescence curves at 260 nm, while the rise towards higher excitation wavelengths (280, 330, 360 and 390 nm) differentiation possibility dissapear. Thermal treatment and one-year storage lower the intensity of fluorescence, but do not affect the shape of the normalized emission fluorescence curves.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:550645
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-06 12:40:09