Optimizacija uvjeta ekstrakcije histamina iz ribe za detekciju SERS-om

master's thesis

• Title (english): Optimization of extraction of histamine from fish for SERS detection
• Author: Kristina Knezović
• 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: 2017-07-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog svoje toksičnosti, histamin je jedan od najproučavanijih biogenih amina. Rana detekcija histamina u ribi i proizvodima od ribe nužna je kako bi se na vrijeme spriječilo histaminsko trovanje. Iz tog razloga istražuju se nove metode poput Raman spektroskopije. U ovom radu ispitana je mogućnost primjene različitih postupaka pripreme uzoraka s ciljem bržeg i jednostavnijeg provođenja SERS analize.Za što uspješniju ekstrakcijuhistamina korištena su različita otapala: perkloratna kiselina (Ekstrakt A), 0,1 M NaOH (Ekstrakt B) i 0,5 M NaOH (Ekstrakt C). Nakon snimanja i obrade SERS spektara vidljive su karakteristične vrpce histamina na 1264i 1570 cm-1.Koeficijent korelacije (R2) za kalibracijski model ekstrakta B temeljenog na intenzitetu vrpce na 1264 cm-1iznosi 0,698, a za model ekstrakta B na1570 cm-1iznosi 0,991,te se isti pokazao kao najbolji model. Također,najveća točnost postignuta je primjenom istog modela dobivenog linearnom regresijom na temelju intenziteta SERS vrpce histamina na 1570 cm-1.Iako se postupak pripreme ekstrakta B za detekciju histamina SERS analizom pokazao uspješnim te vrlo blizu standardnom postupku, njegova daljnja primjena nije preporučljiva zbog problema koji se javljaju u procesu homogenizacije uzorka.

Abstract (english)

Histamine is one of the most investigated biogenic amines because of its toxicity. Early detection of histamine in fish and fish products is necessary to prevent histamine poisoning on time. For this reason new methods like Raman spectroscopy are being investigated. The aim of this study is to investigate the possibility of applying different sampling procedures to improve the SERS analysis. To increase extraction of histamine various solvents were used: perchloric acid (Extract A), 0.1 M NaOH (Extract B) and 0.5 M NaOH (Extract C). After capturing and treating the SERS spectrum, characteristic histamine bands are visible at 1264 and 1570 cm-1. Correlation coefficient (R2) for calibration model of extract B based on intensity of histamine band at 1264 cm-1 is 0,698 cm-1 and 0,991 for model of extract B at 1570 cm-1. Based on given results, the last one is determined to be the more accurate model.Also, the highest accuracy was achieved by applying the same model obtained by linear regression based on intensity of histamine at 1570 cm-1. The procedure of preparing extract B for histamine detection has proven to be successful and very close to the standard procedure but its further use is not recommended because of problems occurring in the homogenization process.

• Keywords: histamin; koeficijent korelacije; Raman spektroskopija; riba; SERS
• Keywords (english): correlation coefficient; fish; histamine; Raman spectroscopy; SERS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:554971
• 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 10:28:15