Kemijski konzervansi u osvježavajućim bezalkoholnim pićima

master's thesis

• Title (english): Chemical preservatives in refreshing nonalcoholic beverages
• Author: Helena Huss
• 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: 2006-11-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Radom se utvrdilo koje količine sorbinske i benzojeve kiseline sadrže razne vrste osvježavajućih bezalkoholnih pića koja se trenutno nalaze na hrvatskom tržištu. Postupak izolacije, identifikacije i kvalifikacije svakog pojedinog konzervansa provodio se visokotlačnom tekućinskom kromatografijom, (HPLC) kao specifičnom metodom za određivanje navedene vrste aditiva. Utvrdilo se da li su dobivene količine benzojeve kiseline ili Na-benzota, odnosno sorbinske kiseline ili K-sorbata u skladu sa MDK (maksimalno dopuštena koncentracija) vrijednostima koje su propisane Pravilnikom. Temeljem usporedbe dobivenih vrijednosti i MDK, ocijenila se zdravstvena ispravnost i prikladnost korištenja za ljudsku uporabu.

Abstract (english)

The final paper establishes the volume of sorbic and benzoic acids contained in a variety of non-alcoholic soft drinks, currently available on the Croatian market. The isolation, identification and qualification process of each respective preservative was conducted with high pressured liquid chromatography (HPLC), as a specific method (tool) to identify the previously mentioned types of additives. The final paper determinates whether the gained data on «benzojeve» acids or Na-bezotas, respectively «sorbinske» acids or K-sorbats, are aligned with the MDK (maximum concentration allowed) volumes as per the determined By-laws. Based on comparison of the gained data and dictated MDK volumes, the evaluation is positive for human consummation and regarding health security.

• Keywords: aditivi; benzojeva kiselina; bezalkoholna pića; konzervansi; sorbinska kiselina
• Keywords (english): additives; benzoic acid; nonalcoholic beverages; preservatives; sorbic acid
• Language: croatian
• URN:NBN: urn:nbn:hr:159:451603
• 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: 2017-09-08 08:08:22