Validacija HPLC metode za određivanje nitrata u povrću

master's thesis

• Title (english): Validation of HPLC analytical method for determination of nitrates in vegetables
• Author: Ivana Topalović
• Mentor: Ivana Radojčić Redovniković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Cell Technology, Application and Biotransformations); Zagreb
• Defense date and country: 2011-06-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom je radu validirana HPLC analitička metoda za određivanje nitrata u zelenom lisnatom povrću. Nitrati su grupe spojeva koji se mogu naći kao kontaminanti u povrću poput zelene salate i špinata. U navedenu hranu dolaze kao posljedica tretiranja tla dušičnim gonojivima. Postoji indikacija da povećano uzimanje nitrata/nitrita i nastanaka nitrozamina može imati za posljedicu razvoj karcinoma. U radu su određeni parametri iskorištenja, ponovljivosti pripreme uzorka, ponovljivosti mjerenja uzorka, robusnosti metode, linearnosti te granice kvantifikacije. Metoda zadovoljava sve postavljene kriterije i smatra se prikladnom za predviđenu buduću uporabu.

Abstract (english)

In this paper HPLC analytical method for determination of nitrates in green leafy vegetables was validated. Nitrates are a group of compounds that can be found as contaminants in vegetables such as green salad and spinach. Mentioned food comes as a result of treating the soil nitrogen fertilisers. There are indications that increased intake of nitrate/nitrite and nitrosamine formation may lead to cancer development. The analytical parameters such as recovery, repeatability of sample preparation, reproducibility of sample measurements, robustness, linearity and limits of quantification were determined. The method satisfies all the criteria and can be considered valid for future usage.

• Keywords: HPLC; špinat; validacija metode; zelena salata
• Keywords (english): green salad; HPLC; method validation; spinach
• Language: croatian
• URN:NBN: urn:nbn:hr:159:821510
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 10:25:21