Određivanje benzojeve i sorbinske kiseline u proizvodima od voća i povrća tekućinskom kromatografijom visoke djelotvornosti

master's thesis

• Title (english): Determination of benzoic and sorbic acid in fruit and vegetable products by high performance liquid chromatography
• Author: Viktorija Ledinski
• Mentor: Jasna Vorkapić-Furač (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: 2010-07-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Benzojeva i sorbinska kiselina su konzervansi koji se dodaju različitim vrstama prehrambenih proizvoda kako bi spriječili kvarenje, odnosno mikrobiološku kontaminaciju te time produljili rok valjanosti proizvoda. Cilj rada bio je utvrditi količine benzojeve i sorbinske kiseline u proizvodima od povrća i voća primjenom tekućinske kromatografije visoke djelotvornosti (HPLC) uz UV detekciju. Dobiveni rezultati su usporedeni s propisanim vrijednostima u Pravilniku o prehrambenim aditivima (NN 81/2008). Istraživanje je pokazalo da analizirani uzorci sadrže navedene aditive u granicama dozvoljenim Pravilnikom o prehrambenim aditivima (NN 81/2008) te da se eksperimentalno dobiveni podaci podudaraju s podacima koji su navedeni na deklaraciji proizvoda.

Abstract (english)

Benzoic and sorbic acid are preservatives that are added to different types of food products to prevent spoilage and microbial contamination and thereby prolong the period of validity of the product. The aim of this work was to determine the amount of benzoic and sorbic acid in fruit and vegeable products by using High Performance Liquid Chromatography (HPLC) with UV detection. The results obtained are compared with prescribed values of the Regulation on food additives (NN 81/2008). Research has shown that the samples analyzed contain additives listed within the limits permitted by the Regulation on food additives (NN 81/2008) and the experimentally obtained data coincide with the data specified on the label of the product.

• Keywords: benzojeva kiselina; HPLC; konzervansi; sorbinska kiselina
• Keywords (english): benzoic acid; HPLC; preservatives; sorbic acid
• Language: croatian
• URN:NBN: urn:nbn:hr:159:900662
• 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: 2017-08-28 08:53:23