Usporedba dviju metoda za određivanje udjela saharoze u medu

undergraduate thesis

• Title (english): Comparaison of two methods for determination of sucrose content in honey
• Author: Ivna Poljanec
• Mentor: Nada Vahčić (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: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Med je glavni proizvod pčelarstva i kao namirnica, poznat je od davnina. U bogatoj ponudi meda, ponekad upitne kvalitete, prilikom stavljanja na tržište nužno je analizirati njegov sastav. Kvalitativno i kvantitativno određivanje ugljikohidrata u medu predmet je mnogih istraživanja bilo da se radi o rutinskim procjenama kvalitete (prema Pravilniku), utvrđivanju patvorenja meda ili određivanju botaničkog i/ili geografskog podrijetla meda. Cilj rada bio je odrediti udio saharoze u uzorcima meda standardnom i enzimskom metodom, dobivene rezultate statistički obraditi te utvrditi može li se enzimska metoda također koristiti pri određivanju saharoze u medu. Za procjenu dviju analitičkih metoda razmatrani su: preciznost, usporedivost i točnost. Izračunati statistički parametri pokazali su kako nema statistički značajne razlike između korištenih metoda, tj. enzimska metoda može se koristiti jer je jednostavna, brza te osjetljiva na niske koncentracije analita.

Abstract (english)

Qualitative and quantitative determination of carbohydrates in honey is object of many researches in rutine tests of quality (according to regulations), detection of adulteration or detection of the geographical and/or botanical origin of honey. The aim of this work was to determine sucrose content in honey samples, using standard and enzymatic method and statisticaly evaluate obtained results in order to find out wheather the enzymatic method could also be used as relevant method. The valuation of analytical methods was judged according to precision, reproducibility and accuracy. Statistical analysis showed that there was no significant difference between two used methods. It is suggested that the enzymatic method can be used as simpler, faster and sensitive to low concentrations of analyte.

• Keywords: med; saharoza; usporedba metoda
• Keywords (english): honey; sucrose; comparison of methods
• Language: croatian
• URN:NBN: urn:nbn:hr:159:250539
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 07:58:12