Određivanje fizikalno-kemijskih parametara uzoraka meda

master's thesis

• Title (english): Determination of physicochemical parameters of honey samples
• Author: Tonko Dražić
• 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: 2005-04-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kakvoća meda bitno doprinosi njegovu značaju u prehrani. Pri utvrđivanju kakvoće meda važno je odrediti fizikalno-kemijska svojstva meda. Ona ovise o brojnim faktorima, kao što su botaničko i geografsko porijeklo, klimatski uvjeti, način proizvodnje, te uvjeti i dužina skladištenja. U ovom radu određivani su maseni udio HMF-a (hidroksimetilfurfural) i aktivnost dijastaze, na 130 uzoraka 21 različite vrste meda, sa područja Hrvatske i Slovenije. Dobiveni su sljedeći rezultati: maseni udio HMF-a kretao se od 0.38 do 36.29 mg/kg, dok je aktivnost dijastaze bila u rasponu od 7.97 do 44.38. Razlike unutar meda iste vrste bile su znatne, dok su medovi različitog botaničkog porijekla pokazali statistički signifikantnu različitost. Svi ispitani uzorci meda zadovoljavaju zahtjeve Pravilnika o kakvoći meda i drugih pčelinjih proizvoda.

Abstract (english)

Honey quality considerably contributes its imporance in human nutrition. In evaluation of honey quality it is important to determinate physicochemical properties of honey. They depend on numerous factors, such as botanical and geografical origin, climate, processing conditions and conditions and time of storing. In this study, mass content of HMF (hydroxymethylfurfural) and diastase activity were determined on 130 honey samples of 21 different types of honey. Honeys were produced in Croatia and Slovenia. It was found that the mass content of HMF varied from 0.38 to 36.29 mg/kg, while the diastase activity ranged from 7.97 to 44.38. The differences between honey samples of the same type were considerable, while honeys of different botanical origin showed statistically significant differences. All tested honey samples satisfy the conditions given by the Croatian regulations.

• Keywords: dijastaza; HMF (hidroksimetilfurfural); med
• Keywords (english): diastase; HMF (hydroxymethylfurfural); honey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:048810
• 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: 2017-09-13 10:14:12