Optimizacija i validacija HS-SPME/GC-MS metode za određivanje aldehida i ketona u uzorcima bezglutenskog kruha

master's thesis

• Title (english): Optimization and validation of HS-SPME/GC-MS method for the determination of aldehydes and ketones in the samples of gluten-free bread
• Author: Petra Kišić
• Mentor: Marina Krpan (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: 2016-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Danas je sve veća potražnja za bezglutenskim proizvodima, što zbog lošeg zdravstvenog stanja svjetske populacije, a što zbog pomodarstva takvog oblika prehrane. Iz tog razloga potrebno je poboljšati senzorske osobine bezglutenskih proizvoda, posebice njihov aromatski profil. Stoga, je u ovom radu provedena optimizacija i validacija HS-SPME/GC-MS metode za određivanje 19 spojeva arome, aldehida i ketona, u uzorcima bezglutenskog kruha. Optimizacija mikroekstrakcije obuhvaćala je ispitivanje utjecaja temperature (40, 50 i 60°C) i vremena trajanja ekstrakcije (30, 45 i 60 minuta) na količinu ekstrahiranih spojeva. Validacija metode provedena je pri definiranim optimalnim uvjetima ekstrakcije, pri čemu su ključni validacijski parametri bili selektivnost, linearnost, preciznost, granica detekcije i granica kvantifikacije. Temperatura 60°C i vrijeme 60 minuta pokazali su se optimalnim uvjetima za provođenje mikroekstrakcije ciljanih spojeva. Rezultati provedenih validacijskih eksperimenata dokazali su da je metoda selektivna, linearna unutar radnog područja, precizna i osjetljiva pri određivanju svih ciljanih spojeva. Budući da su zadovoljeni svi postavljeni kriteriji prihvatljivosti, može se zaključiti da je optimizirana HS-SPME/GC-MS metoda prikladna za određivanje aldehida i ketona u bezglutenskom kruhu.

Abstract (english)

The demand for gluten-free products increases constantly, due to both generally bad health among human population and trends in people's diet. For this reason, it is necessary to improve the organoleptic characteristics of gluten-free products, especially their aromatic profile. Therefore, in this thesis HS-SPME/GC-MS method for the determination of 19 aromatic compounds, aldehydes and ketones, in the gluten-free bread samples was optimized and validated. Optimization of microextraction included determination of the influence of different temperatures (40, 50 i 60°C) and extraction times (30, 45 i 60 minutes) on the amount of extracted compounds. Method was validated under optimal microextraction conditions, while key validation parameters were selectivity, linearity, and precision, limit of detection and limit of quantification. Temperature 60°C and time 60 minutes showed to be optimal conditions for microextraction of target compounds. Results of validation experiments confirmed method's selectivity, linearity under work range, precision and sensitivity for determination of all target compounds. Since all validation citeria have been met, it can be concluded that optimized HS-SPME/GC-MS method is suitable for determination of aldehydes and ketones in gluten-free bread.

• Keywords: aldehidi i ketoni; bezglutenski kruh; HS-SPME/GC-MS; optimizacija; validacija
• Keywords (english): aldehydes and ketones; gluten-free bread; HS-SPME/GC-MS; optimization; validation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:704788
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-25 08:44:04