Mineralne tvari u različitim vrstama meda

master's thesis

• Title (english): Mineral substances in different types of honey
• Author: Natalija Petrović
• Mentor: Nada Vahčić (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: 2007-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Određivanje mineralnih tvari u medu, važno je ne samo radi kvalitete meda kao prehrambenog proizvoda, već i radi prikupljanja podataka o stanju okoliša, jer med predstavlja jedan od glavnih indikatora stanja okoliša. Na osnovi udjela mineralnih tvari u medu, moguće je odrediti botaničko porijeklo meda, kao i njegovo geografsko porijeklo, što je važno iz razloga zaštite potrošača. U ovom radu analizirano je 174 uzoraka različitih vrsta meda, sa područja Republike Hrvatske, sa svrhom određivanja udjela cinka, željeza, bakra, olova i nikla. Udjeli navedenih elemenata određivani su na atomskom apsorpcijskom spektrofotometru. Istraživanja su pokazala da su tamnije vrste meda bogatije mineralnim tvarima od svjetlijih vrsta. Primijećeno je postojanje značajnijih razlika u udjelu mineralnih tvari unutar iste vrste meda.

Abstract (english)

Determination of the proportion of mineral substances in honey is important not only to determine the quality of honey, as an alimentary product, but also for the reason of honey being one of the best samples to collect information on the current status of enviroment. On the basis of the mineral substances proportion in honey it is possible to determine botanical ana geographical origin of the honey in question which is very important for the consumer protection. 174 samples of honey have been collected on the territory of the Republic of Croatia in order to establish the proportions of zinc, iron, copper, lead and nickel. Proportion of this elements are determined by using atomic absorption spectrophotometry method. Investigations have showed that darker sorts of honey are richer in mineral substances than lighter sorts. The existence of noticeable differences in the proportions of mineral substances within the same sort of honey has been detected.

• Keywords: atomska apsorpcijska spektrofotometrija; med; mineralne tvari
• Keywords (english): atomic absorption spectrophotometry; honey; mineral substances
• Language: croatian
• URN:NBN: urn:nbn:hr:159:206283
• 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 08:18:21