Primjena 2D-korelacijske UV/VIS spektroskopije za detekciju umjetnih bojila u voćnim sokovima

undergraduate thesis

• Title (english): Application of 2D-correlation UV/VIS spectroscopy for detection of color additives in fruit juices
• Author: Jelena Kralj
• Mentor: Damir Iveković (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: 2018-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je istražena primjena 2D-korelacijske spektroskopije za detekciju umjetnih bojila u voćnim sokovima crnog ribiza. Spektrofotometrijski su snimani uzorci soka, bojila i soka sa dodatkom bojila u području pH vrijednosti od 3,5 do 5,0 s rezolucijom od 1 nm u području valnih duljina od 400 do 700 nm. Dobiveni spektri su filtrirani Savitzky-Golayevom metodom, derivirani i korišteni za izradu sinkronih i asinkronih korelacijskih mapa. Usporedbom dobivenih korelacijskih mapa u području valnih duljina većih od 530 nm mogu se jasno detektirati spektalne promjene uzrokovane dodatkom umjetnog bojila u sok.

Abstract (english)

This work explores the application of 2D-correlation spectroscopy for the detection of color additives in fruit juices of black currant. The samples of juice, azo-dyes and juice with azo-dyeswere spectroscopically examined in the pH range from 3.5 to 5.0, with a resolution of 1 nm in the wavelength range from 400 to 700 nm. Collected spectra were smoothed by the Savitzky-Golay method, numerically derived and employed for calculation of synchronous and asynchronous correlation maps. Spectral changes caused by the addition of azo-dyes to the juice can be clearly detected by comparing the obtained correlation maps in the wavelength range greater than 530 nm.

• Keywords: 2D-korelacijska spektroskopija; umjetna bojila; voćni sok
• Keywords (english): 2D-correlation spectroscopy; color additives; fruit juice
• Language: croatian
• URN:NBN: urn:nbn:hr:159:714821
• 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: Open access
• Created on: 2018-10-05 11:39:01