Primjena spregnutih kromatografskih tehnika (LC-GC i LC-MS) u određivanju γ-orizanola

undergraduate thesis

• Title (english): Application of hyphenated chromatographic techniques (LC-GC i LC-MS) in determination of γ-oryzanol
• Author: Marina Pavić
• Mentor: Lidija Barišić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Organic Chemistry); Zagreb
• Defense date and country: 2012-07-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Biološki najvažnija komponenta rižinog ulja, γ-orizanol, po kemijskom je sastavu smjesa estera ferulinske kiseline i sterola odnosno triterpenskih alkohola. Četiri glavne komponente γ-orizanola (cikloartenil-ferulat, 24-metilencikloartanil-ferulat, kampesteril-ferulat i sitosteril-ferulat) kao i njegovi sporedni konstituenti identificirani su i kvantificirani primjenom spregnutih tehnika LC-GC i LC-MS.

Abstract (english)

The most important component of rice bran oil, γ-oryzanol, is composed of esters of ferulic acid with sterols and triterpene alcohols. Four major components of γ-oryzanol (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesteryl ferulate and sitosteryl ferulate) as well as minor constituents have been identified and quantified by application of hyphenated chromatography techniques (LC-GC and LC-MS).

• Keywords: γ-orizanol; rižino ulje; kromatografija; LC-GC; LC-MS
• Keywords (english): γ-oryzanol; rice bran oil; chromatography; LC-GC; LC-MS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:320754
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-12 11:08:24