Ispitivanje parametara metode za određivanje sadržaja (S)-adenozil-L-metionina u biomasi kvasca

master's thesis

• Title (english): Examination of the parameters of the method used for determing the (S)-adenosyl-L-methionine content in the yeast biomass
• Author: Iva Karnik
• Mentor: Damir Stanzer (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2011-02-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu istraženi su parametri priprave uzorka i mjerenja koji utječu na rezultate HPLC metode određivanja (S)-adenozil-L-metionina u biomasi kvasca Saccharomyces cerevisiae. Utvrđena je zadovoljavajuća repetabilnost mjerenja i repetabilnost priprave standardne otopine za injektiranje, te nezadovoljavajuća intermedijarna preciznost metode. Utvrđeno je i da na rezultate mjerenja značajno utječe prethodno zamrzavanje kvaščeve biomase, duljina i uvjeti čuvanja otopine za injektiranje, masa kvaščeve biomase uzeta u obradu, te duljina kemijsko-mehaničkog razbijanja kvaščevih stanica.

Abstract (english)

This work studies the sample preparation and measurement parameters that influence results of HPLC method used to determine the quantity of (S)-adenosyl-L-methionine in biomass of the Saccharomyces cerevisiae yeast. Repeatability of measurements as well as repeatability of preparation of standard solution for injection was found to be acceptable. Intermediar precision of this method was found unacceptable. Analysis showed that the results of measurements are affected considerably by freezing the sample before the procedure, time and conditions of sample keeping, weight of the analized yeast biomass and the duration of the yeast cell disruption.

• Keywords: (S)-adenozil-L-metionin; Saccharomyces cerevisiae; HPLC
• Keywords (english): (S)-adenosyl-L-methionine; Saccharomyces cerevisiae; HPLC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:215412
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 13:44:53