Usporedba metoda za određivanje acetaldehida, octene kiseline i jabučne kiseline u vinu

master's thesis

• Title (english): Method comparison for the determination of acetaldehyde, acetic acid and malic acid in wine
• Author: Jure Perica
• Mentor: Leo Gracin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2007-12-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kromatografskim metodama (HSS – GC, SPME – GC i TLC) i enzimatskim metodama određivane su koncentracije komponenata vina (acetaldehid, jabučna kiselina i octena kiselina). Metodama plinske kromatografije (HSS – GC, SPME – GC) određivani su parametri selektivnosti, preciznosti, linearnosti, opsega i točnosti, te su određeni kriteriji prikladnosti i radno područje metoda. Zatim su metode plinske kromatografije (GC) i tankoslojne kromatografije (TLC) uspoređene s enzimatskim metodama radi određivanja prikladnije i ekonomičnije metode analiziranja vina.

Abstract (english)

Chromatography methods (HSS – GC, SPME – GC and TLC) and enzymatic methods were used to determine concentrations of wine components (acetaldehyde, malic acid and acetic acid). Gas chromatography method (HSS – GC, SPME – GC) characteristics such as specifity, precision, linearity, accuracy as well as suitability and range of method were determined. After analyses gas chromatography methods (GC) and thin layer chromatography methods (TLC) were compared to enzymatic methods to determine more suitable and economic way of wine analyses.

• Keywords: acetaldehid; jabučna kiselina; octena kiselina; enzimatske metode; plinska kromatografija
• Keywords (english): acetaldehyde; malic acid; acetic acid; enzymatic methods; gas chromatography
• Language: croatian
• URN:NBN: urn:nbn:hr:159:623248
• 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: 2017-09-05 10:01:35