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master's thesis
8
0
Determination of total arsenic in wine by electrothermal atomic absorption spectrometry
Nataša Peroković (2004)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Cite this item:
https://urn.nsk.hr/urn:nbn:hr:159:186371
Metadata
Title
Određivanje ukupnog arsena u vinu primjenom elektrotermičke atomske apsorpcijske spektrometrije
Author
Nataša Peroković
Mentor(s)
Mara Banović (thesis advisor)
Abstract
Vino, gotovo uvijek, u svom sastavu sadrži male količine arsena. Dobro je poznato da unošenje arsena u organizam može predstavljati potencijalnu opasnost za zdravlje ljudi. Količina ukupnog arsena u vinima određivana je elektrotermičkom atomskom apsorpcijskom spektrometrijom, bez predhodnog tretiranja uzoraka, sa niklom kao matriks modifikatorom. Analizirano je 30 uzoraka vina, većinom sa područja Republike Hrvatske. Niti u jednom od ispitivanih uzoraka nije izmjerena koncentracija arsena koja bi premašila maksimalnu koncentraciju dopuštenu hrvatskim zakonskim propisima. Štoviše, sve su koncentracije bile do 11 μg/L, osim kod namjerno kontaminiranog vina gdje je izmjerena koncentracija 85 μg/L.
Keywords
arsenic
electrothermal atomic absorption spectrometry
wine
Parallel title (English)
Determination of total arsenic in wine by electrothermal atomic absorption spectrometry
Granter
University of Zagreb
Faculty of Food Technology and Biotechnology
Lower level organizational units
Department of Food Engineering
Place
Zagreb
State
Croatia
Scientific field, discipline, subdiscipline
BIOTECHNICAL SCIENCES
Food Technology
Study programme type
university
Study level
graduate
Study programme
Food Technology; specializations in: Nutrition
Study specialization
Nutrition
Academic title abbreviation
dipl. ing. preh. teh.
Genre
master's thesis
Language
Croatian
Defense date
2004-10-07
Parallel abstract (English)
Almost always wine contains a small amount of arsenic. It is well known that ingestion of arsenic may be a potential threat to human health. Quantity of total arsenic in wines has been determined by electrothermal atomic absorption spectrometry without pre-treatment of wine samples. Nickel as matrix modifier has been used. 30 samples have been analyzed, mostly from Croatian territory. Neither of analyzed samples contained more then legally allowed arsenic concentration. Nevertheless, all concentrations were within 11 μg/L, except for intentionally contaminated wine, which had concentration 85 μg/L.
Parallel keywords (Croatian)
arsen
elektrotermička atomska apsorpcijska spektrometrija
vino
Resource type
text
Access condition
Access restricted to students and staff of home institution
Terms of use
URN:NBN
https://urn.nsk.hr/urn:nbn:hr:159:186371
Committer
Valter Ilić