Kemometričko razdvajanje apsorpcijskih spektara pri određivanju prehrambenih bojila u konditorskim proizvodima

master's thesis

• Title (english): Chemometric separation of absorption spectra for determination of food dyes in confectionery products
• Author: Snježana Gačić
• Mentor: Zorana Grabarić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for General and Inorganic Chemistry and Electroanalysis); Zagreb
• Defense date and country: 2005-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Rezolucijska metoda omjera signala korištena je u ovom radu za određivanje sintetskih organskih bojila u prehrambenim proizvodima. Metoda je primijenjena na različite slatkiše (bombone). Uporaba bojila regulirana je zakonskim propisima u cijelom svijetu zbog njihove potencijalne toksičnosti i kancerogenosti. Rezultati su pokazali da je moguće odrediti male količine analita (μM) iz uzoraka u kojima se nalazi dva ili više analita (bojila) sa kemometričkim razdvajanjem apsorpcijskih spektara. Najveća prednost ove metode je uklanjanje utjecaja jedne komponente iz globalnog signala pri čemu je maksimum spektra druge komponente linearno proporcionalan sa koncentracijom traženog analita (bojila).

Abstract (english)

The signal ratio resolution method was applied for determination of synthetic organic dyes in food products. Their application is under govermental regulations all over the world because of their potential toxicity and carcinogenity. The method was applied to different sugar confectionery products. The results showed that the determination of a small amounts of analytes in a multianalyte mixture is possible with chemometric separation of absorption spectra. The main advantage of the method is the removal of the contribution of one component from the global signal, revealing the contribution of the other components in a peak-shaped form that is linearly proportional to the analyte concentrations.

• Keywords: spektrofotometrija; metoda omjera signala; prehrambena bojila; konditorski proizvodi
• Keywords (english): spectrophotometry; signal ratio method; food dyes; confectionery products
• Language: croatian
• URN:NBN: urn:nbn:hr:159:877056
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-13 12:04:14