Određivanje fizikalno-kemijskih parametara uzoraka meda

master's thesis

• Title (english): Determination of physico-chemical parameters of honey samples
• Author: Ivan Magerle
• 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: 2005-12-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kvaliteta meda je najvažniji čimbenik vrijednosti meda u ljudskoj prehrani. Ona se određuje mjerenjem fizikalno-kemijskih svojstava meda. Ta svojstva ovise o biljnom i zemljopisnom podrijetlu meda, klimatskim uvjetima, načinu proizvodnje, uvjetima pakiranja te uvjetima i načinu skladištenja. U ovom radu 130 uzoraka 25 različitih vrsta meda je prikupljeno sa područja Republike Hrvatske i Republike Slovenije u svrhu analiziranja fizikalno-kemijskih parametara. Određivani su maseni udio prolina, aktivnost invertaze i vrijednosti specifičnog kuta rotacije kao karakteristični parametri kvalitete meda. Istraživanje je pokazalo da se maseni udio prolina kretao u rasponu od 47,96 do 900,82 mg/kg, aktivnost invertaze od 0,82 do 35,66 IN, a vrijednosti specifičnog kuta rotacije od -3,6 do +4,6. Primjećeno je postojanje velikih razlika unutar istih vrsta meda, a obradom dobivenih rezultata za maseni udio prolina, aktivnost invertaze i specifičnog kuta rotacije uočeno je postojanje statistički značajnih razlika i između različitih vrsta meda.

Abstract (english)

Honey quality is the most important factor of the honey value in human nutrition. It is determined by measuring physico-chemical properties of honey. These properties depend on herbal and geographical origin of honey, climate conditions, manufacturing process, conditions while packing and storage method. In this work 130 samples of 25 different types of honey were collected on the territory of the Republic of Croatia and Republic of Slovenia with the aim of analysing their physico-chemical parameters. Proline mass portion, invertase activity and specific rotation values as characteristic parameters of honey quality were determined. The study showed that the proline mass portion was between 47.96 and 900.82 mg/kg, invertase activity between 0.82 and 35.66 IN, and specific rotation values from -3.6 to +4.6. Large differences within the same type of honey were noticed, and the analysis of the obtained results for proline mass portion, invertase activity and specific rotation showed statistically significant differences between different types of honey.

• Keywords: invertaza; med; prolin; specifični kut rotacije
• Keywords (english): honey; invertase; proline; specific rotation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:714490
• 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: 2017-09-11 09:45:11