Određivanje ukupnog arsena u vinu primjenom elektrotermičke atomske apsorpcijske spektrometrije

master's thesis

• Title (english): Determination of total arsenic in wine by electrothermal atomic absorption spectrometry
• Author: Nataša Peroković
• Mentor: Mara Banović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2004-10-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Vino, gotovo uvijek, u svom sastavu sadrži male količine arsena. Dobro je poznato da unošenje arsena u organizam može predstavljati potencijalnu opasnost za zdravlje ljudi. Količina ukupnog arsena u vinima određivana je elektrotermičkom atomskom apsorpcijskom spektrometrijom, bez predhodnog tretiranja uzoraka, sa niklom kao matriks modifikatorom. Analizirano je 30 uzoraka vina, većinom sa područja Republike Hrvatske. Niti u jednom od ispitivanih uzoraka nije izmjerena koncentracija arsena koja bi premašila maksimalnu koncentraciju dopuštenu hrvatskim zakonskim propisima. Štoviše, sve su koncentracije bile do 11 μg/L, osim kod namjerno kontaminiranog vina gdje je izmjerena koncentracija 85 μg/L.

Abstract (english)

Almost always wine contains a small amount of arsenic. It is well known that ingestion of arsenic may be a potential threat to human health. Quantity of total arsenic in wines has been determined by electrothermal atomic absorption spectrometry without pre-treatment of wine samples. Nickel as matrix modifier has been used. 30 samples have been analyzed, mostly from Croatian territory. Neither of analyzed samples contained more then legally allowed arsenic concentration. Nevertheless, all concentrations were within 11 μg/L, except for intentionally contaminated wine, which had concentration 85 μg/L.

• Keywords: arsen; elektrotermička atomska apsorpcijska spektrometrija; vino
• Keywords (english): arsenic; electrothermal atomic absorption spectrometry; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:186371
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-12 09:58:44