Određivanje udjela histamina u tkivu palamide HPLC-om i Raman spektroskopijom

master's thesis

• Title (english): Determination of histamine content in Atlantic bonito tissue by HPLC and Raman spectroscopy
• Author: Lidija Česi
• Mentor: Sanja Vidaček (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2017-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Histamin je najvažniji biogeni amin koji uzrokuje trovanje kod ljudi, a u organizam se unosi konzumacijom proizvoda ribarstva. Tradicionalne instrumentalne metode za detekciju histamina nisu adekvatne za primjenu u industriji pa se iz tog razloga istražuju nove metode poput Raman spektroskopije kako bi se osigurala kvaliteta i zdravstvena ispravnost proizvoda ribarstva. U ovom istraživanju, određivan je udio histamina u tkivu palamide s ciljem validacije razvijene SERS metode (spektroskopija površinski pojačanog Ramanovog raspršenja). Kao referentna metoda uzima se HPLC (tekućinska kromatografija visoke djelotvornosti). Snimljeni SERS spektri su obrađeni radi uklanjanja interferencija te su histaminske vrpce vidljive na 1264 i 1570 cm-1. Koeficijent korelacije (R2) za kalibracijski model koji se temelji na intenzitetu vrpce na 1264 cm-1 iznosi 0,951, a za model na 1570 cm-1 iznosi 0,990 te se isti pokazao kao bolji model.

Abstract (english)

Histamine is the most important biogenic amine which is ingested by eating seafood products. It causes human intoxication. Traditional methods for analysis of histamine are not acceptable in industry use so new methods like Raman spectroscopy are being investigated to ensure quality and health standards of seafood products. In this study, histamine content in Atlantic bonito tissue has been determined to validate the developed SERS (Surface Enhanced Raman Scattering) method. HPLC (High Performance Liquid Chromatography) is the reference method. Recorded spectra have been processed to remove interferences and histamine bands are observed at 1264 cm-1 and 1570 cm-1. Correlation coefficient (R2) for calibration model based on intensity of histamine band at 1264 cm-1 is 0,951 cm-1 and 0,990 for model at 1570 cm-1. Based on given results, the last one is determined to be the more accurate model.

• Keywords: histamin; Raman spektroskopija; SERS; HPLC; koeficijent korelacije
• Keywords (english): histamine; Raman spectroscopy; SERS; HPLC; correlation coefficient
• Language: croatian
• URN:NBN: urn:nbn:hr:159:191001
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-23 13:54:27