Određivanje fizikalno-kemijskih parametara meda

master's thesis

• Title (english): Determination of physicochemical parametars of honey samples
• Author: Ana Ljevar
• 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: 2007-02-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kvaliteta meda je najvažniji parametar za pojavljivanje meda na tržištu. Ona se određuje mjerenjem fizikalno- kemijskih svojstava meda. Ta svojstva ovise o mnogim čimbenicima kao što su geografsko i botaničko porijeklo, klimatski uvjeti, način proizvodnje te uvjeti, način i dužina skladištenja. U ovom radu određivan je maseni udio hidroksimetilfurfurala (HMF) i aktivnost dijastaze, koji su glavni parametri za određivanje svježine, zagrijavanja i skladištenja, na 116 uzorku 21 različitih vrsta meda koji su prikupljeni s područja Republike Hrvatske i Republike Slovenije. Istraživanje je pokazalo da se maseni udio HMF- a kretao od 0,19 do 25,15 mg/kg, dok se aktivnost dijastaze kretala od 7,7 do 51,6. Postoji znatne razlika unutar istih vrsta, kao i između medova različitog biljnog porijekla. Svi uzorci zadovoljavaju zahtjeve koji su određeni Pravilnikom o kakvoći meda i drugih pčelinjih proizovda

Abstract (english)

Honey quality is the most important parametar for appearing honey on the market. Quality is determined by measuring physicochemical properties of honey. Those properties depend on numerous factors such as geographical and botanical origin, climate, processing, conditions and time of storage. In this study, mass content of hydroxymethylfurfural (HMF) and diastase activity were determined on 116 honey samples of 21 different types of honey. Honey were produced in Croatia and Slovenia. It was found that the mass content of HMF varied from 0,192 to 25,152 mg/kg, while the diastase activity ranged from 7,7 to 51,6. The differences between honey samples of the same types were considerable, while honeys of different botanical origin showed statistically significant differences. All tested honey samples satisfy the conditions given by Croatian regulations.

• Keywords: dijastaza; HMF ( hidroksimetilfurfural); med
• Keywords (english): diastase; HMF ( hydroximethylfurfural); honey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:248611
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 10:11:51