Razvoj i validacija HS-SPME/GC-MS metode za određivanje akroleina u kiselom tijestu

master's thesis

• Title (english): Development and validation of HS-SPME/GC-MS method for determination of acrolein in sourdough
• Author: Tea Böhm
• Mentor: Marina Krpan (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: 2016-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu provedeni su razvoj i validacija HS-SPME/GC-MS metode za određivanje akroleina u kiselom tijestu. Pri optimizaciji mikroekstrakcije na čvrstoj fazi analiziran je utjecaj dva parametra – temperature (40 i 50 °C) i vremena ekstrakcije (10, 15 i 20 minuta). Najveći odziv akroleina dobiven je pri 40 °C i 20 minuta te je stoga validacija metode provedena pri tim uvjetima. Ključni parametri validacije bili su selektivnost, linearnost i područje, preciznost, točnost, stabilnost te granice detekcije i kvantifikacije. Ispitivanjem točnosti utvrđeno je da matriks uzorka značajno utječe na odziv dodanog standarda akroleina te je stoga metoda dodatka standarda u uzorak primijenjena za izradu baždarnog dijagrama. Rezultati su pokazali da je metoda selektivna, linearna i precizna unutar ispitivanog područja. S obzirom da su zadovoljeni kriteriji prihvatljivosti svih validacijskih parametara, može se zaključiti da je razvijena HS-SPME/GC-MS metoda prikladna za određivanje akroleina u kiselom tijestu.

Abstract (english)

In this thesis, HS-SPME/GC-MS method for determination of acrolein in sourdough was developed and validated. Two parameters were analyzed for SPME optimization, temperature (40 and 50°C) and extraction time (10, 15 and 20 minutes). The best results were obtained at 40 °C and 20 minutes of extraction so the validation process was conducted under these conditions. Key validation parameters were selectivity, linearity and range, precision, accuracy, stability, and limits of detection and quantification. During the accuracy experiments, significant influence of sample matrix on the acrolein response was determined, so the calibration curve was created by standard addition method. Results of validation experiments confirmed that this method is selective, linear in working range and precise. It can be concluded that developed HS-SPME/GC-MS method for the determination of acrolein in sourdough is suitable for its intended purpose.

• Keywords: akrolein; HS-SPME/GC-MS; kiselo tijesto; optimizacija; validacija
• Keywords (english): acrolein; HS-SPME/GC-MS; optimization; sourdough; validation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:078270
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-26 08:32:25