Parametri praćenja kakvoće različitih uzoraka meda

master's thesis

• Title (english): Monitoring quality parameters of different honey samples
• Author: Andreja Krček
• Mentor: Mirjana Hruškar (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2007-10-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kakvoća meda je jedan od glavnih čimbenika vrijednosti meda u ljudskoj prehrani. Ona se određuje mjerenjem fizikalno-kemijskih svojstava meda koja ovise o botaničkom i geografskom porijeklu meda, klimatskim uvjetima, načinu proizvodnje, uvjetima pakiranja i vremenu skladištenja. Cilj ovog rada bio je odrediti aktivnosti enzima invertaze i dijastaze te specifični kut rotacije na 69 uzoraka 17 različitih vrsta meda, prikupljenih s područja Republike Hrvatske i Republike Slovenije. Svi uzorci meda čuvani su na sobnoj temperaturi. Dobiveni su sljedeći rezultati: aktivnost invertaze kretala se u rasponu od 0,97 do 27,27 IN, aktivnost dijastaze između 9,55 do 42,26 DN, dok je specifični kut rotacije bio u rasponu od -3 do +4,7. Primijećeno je postojanje velikih razlika unutar istih vrsta meda, a obradom rezultata za aktivnost invertaze i dijastaze te specifičnog kuta rotacije, uočeno je postojanje statistički značajnih razlika između različitih vrsta meda.

Abstract (english)

Honey quality is one of the most important factors of the honey value in human nutrition. It is determined by measuring physicochemical properties of honey, which depend on botanical and geographical origin of honey, climate conditions, processing conditions, packaging terms and storing time. The objective of this study was to determine activity of enzymes invertase and diastase and specific rotation of 69 samples of 17 different types of honey, collected from different areas of Republic of Croatia and Republic of Slovenia. All honeys samples were kept at room temperature. It was found that the mass content of the invertase activity varied from 0,97 and 27,27 IN, diastase activity between 9,55 and 42,26 DN, and specific rotation values ranged from -3 to +4,7. Large differences within the same type of honey were noticed, and the analysis of the obtained results for invertase activity, diastase activity and specific rotation showed statistically significant differences between different types of honey.

• Keywords: dijastaza; invertaza; med; specifični kut rotacije
• Keywords (english): diastase; honey; invertase; specific rotation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:432541
• 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: 2017-09-06 08:10:59