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master's thesis
Određivanje udjela šećera u uzorcima meda HPLC metodom
2008. urn:nbn:hr:159:666037
Major, Nikola
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Major, N. (2008). Određivanje udjela šećera u uzorcima meda HPLC metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:666037

Major, Nikola. "Određivanje udjela šećera u uzorcima meda HPLC metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:666037

Major, Nikola. "Određivanje udjela šećera u uzorcima meda HPLC metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:666037

Major, N. (2008). 'Određivanje udjela šećera u uzorcima meda HPLC metodom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:666037

Major N. Određivanje udjela šećera u uzorcima meda HPLC metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:666037

N. Major, "Određivanje udjela šećera u uzorcima meda HPLC metodom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:666037

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Metadata
TitleOdređivanje udjela šećera u uzorcima meda HPLC metodom
Title (english)Determination of sugar content in honey samples by HPLC
AuthorNikola Major
MentorMirjana Hruškar (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2008-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pri određivanju šećera u medu korištena je modificirana metoda tekućinske kromatografije visoke djelotvornosti. Određivani su šećeri fruktoza, glukoza i saharoza u 16 vrsta monoflornog i poliflornog meda, s ukupno 137 uzoraka. U analiziranim uzorcima, srednje vrijednosti udjela fruktoze kretale su se od 34,28% do 41,74%, glukoze od 22,96% do 31,30%, te saharoze od 2,42% do 5,63%. Omjer fruktoze i glukoze je varirao od 1,36 do 1,82. Svi analizirani uzorci zadovoljavaju zahtjevima Pravilnika o kakvoći meda i drugih pčelinjih proizvoda.
Abstract (english)
A modified High Performance Liquid Chromatography method was used to determine and quantify sugars in honey samples. Sugars fructose, glucose and sucrose were quantified in 16 varieties of monofloral and polifloral honey, with a total of 137 samples. In the analyzed samples the average fructose content varied from 34,28% to 41,74%, glucose content varied from 22,96% to 31,30%, and sucrose content from 2,42% do 5,63%. The fructose to glucose ratio varied from 1,36 do 1,82. All samples comply with the Croatian honey quality requirements.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:666037
Study programmeTitle: Food Technology; specializations in: Nutrition
Course: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-09-01 12:21:54