Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode

master's thesis

• Title (english): Determination of histamine content in canned tuna using Raman spectroscopy and HPLC method
• Author: Dalia Cvitanović
• Mentor: Sanja Vidaček (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2017-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Histamin je jedan od najproučavanijih biogenih amina ponajprije zbog svoje toksičnosti. Veoma je bitno na vrijeme detektirati histamin u ribi i proizvodima od ribe kako bi se na vrijeme spriječilo histaminsko trovanje. Zbog toga se nastoje razviti nove, brže metode za detekciju histamina, a jedna od tih metoda je i Raman spektroskopija. U ovom radu prikazana je usporedba postupka analize histamina primjenom tekućinske kromatografije visoke djelotvornosti (HPLC) i spektroskopije površinski pojačanog Ramanovog raspršenja (SERS). Utvrđeno je da SERS metoda ima neke prednosti pred HPLC metodom, a to su značajno pojednostavljenje postupka analize, skraćivanje vremena potrebnog za analizu jednog uzorka i smanjenje troškova analize. Usporedbom koeficijenta korelacije (R2) kalibracijskih modela temeljenih na intenzitetu vrpce na 1264 cm-1 (0.9784) i na 1570 cm-1 (0,9273), s koeficijentom korelacije standardnog modela dobivenog HPLC mjerenjem (0,995) vidljivo je da model temeljen na intenzitetu vrpce na 1264 cm-1 ne odudara puno od standardnog modela te može biti korišten za analizu i kvantifikaciju histamina.

Abstract (english)

Histamine is one of the most investigated biogenic amines, primarily beacuse of its toxicity. It is very important to detect histamin early in fish and fish products to prevent histamin poisoning on time. This is why new methods are being developed to detect histamine, and Raman spectroscopy is one of those methods. In this study is presented a comparison of the histamine analysis using the reference HPLC method and SERS method. It has been established that the SERS method has some advantages over HPLC methode, which is a significant simplification of the analitycal procedure, shortening the time required for single sample analysis and reducing the cost of the analysis. By comparing the correlation coefficient (R2) of the calibration models based on intensity of histamine band at 1264 cm-1 (0,9784) and at 1570 cm-1 (0,9273) with the correlation coefficient of the standard model obtained by HPLC method (0,995) shows that the model based on intensity of histamine band at 1264 cm-1 does not differ much from the standard model and can be used for analysis and quantification of histamine

• Keywords: histamin; Raman spektroskopija; HPLC; SERS; koeficijent korelacije
• Keywords (english): histamine; Raman spectroscopy; HPLC; SERS; correlation coefficient
• Language: croatian
• URN:NBN: urn:nbn:hr:159:816765
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-09 09:31:04