Određivanje udjela histamina u slanim inćunima primjenom Raman spektroskopije i HPLC metode

master's thesis

• Title (english): Determination of histamine content in salty anchovies using Raman spectroscopy and HPLC method
• Author: Nikolina Cvitković
• 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: 2017-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog svoje izuzetne toksičnosti histamin je jedan od najproučavanijih biogenih amina. Kako bi se spriječilo histaminsko trovanje od velike važnosti je rana detekcija histamina. Samim time došlo je do sve intenzivnijeg razvoja novih metoda za ranu detekciju histamina. Jedna od njih je Raman spektroskopija. U ovom radu prikazana je usporedba HPLC metode i Raman spektroskopije na uzorcima slanih inćuna. HPLC metoda se koristila kao referentna metoda a uspoređeni su koeficijenti kalibracijskih modela temeljenih na intenzitetu vrpce na 1264 cm-1 i na 1570 cm-1 s koeficijentom korelacije standardnog modela dobivenog HPLC mjerenjem. Dobivenim rezultatima vidljivo je da model temeljen na intenzitetu vrpce na 1264 cm-1 nema velika odstupanja, te se ta metoda može koristiti za analizu i detekciju histamina.

Abstract (english)

Histamine is one of the most investigated biogenic amines, primarily because of its toxicity. In order to prevent histamine poisoning, early detection of histamine is of great importance. There is an increasing need for the development of new methods for early detection of histamine. One of them is Raman spectroscopy. In this study is presented a comparison of the HPLC method and the Raman spectroscopy on salty anchovy samples. The HPLC method was used as a reference method. We compared coefficients of calibration models based on the intensity of the tape at 1264 cm-1 and at 1570 cm-1 with the correlation coefficient of the standard model obtained by HPLC measurement. The obtained results showed that the model based on the intensity of the tape at 1264 cm-1 does not have large deviations, and this method can be used for analysis and detection 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:159:274843
• 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: 2017-11-16 10:20:44