Pročišćavanje ekstrakata ribe u svrhu analize udjela histamina Raman spektroskopijom

master's thesis

• Title (english): Purification of the fish extract for histamine content analysis by Raman spectroscopy
• Author: Marija Pranjić
• 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: 2016-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Biogeni amini (BA) su skupina organskih dušikovih spojeva koji nastaju dekarboksilacijom aminokiselina. U ljudskom organizmu igraju ulogu moderatora u brojnim biološkim reakcijama koje mogu imati i neželjene posljedice. Određivanje biogenih amina u ribi važno je zbog mogućeg toksikološkog djelovanja na ljudski organizam nakon unosa velike količine biogenih amina te zbog činjenice da postoji veza između visokog udjela biogenih amina u ribi i loših higijenskih uvjeta tijekom proizvodnog procesa. U ovom radu ispitivana je mogućnost primjene Raman spektroskopije za analizu histamina u ribi i proizvodima od ribe. Prilikom analize realnih uzoraka histamin nije mogao biti detektiran zbog interferencija koje potječu od drugih tvari prisutnih u ribljem mišičju. Stoga su uzorci ribe pročišćeni te se postupkom pročišćavanja iz uzorka gubi oko 63 % ukupnih tvari uz gubitak od 38 % histamina čime se potvrđuje uspješnost pročišćavanja na smanjenje utjecaja matriksa prilikom analize Ramanovom spektroskopijom.

Abstract (english)

Biogenic amines (BA) are the group of organic nitrogen compounds formed by decarboxylation of amino acids and their occurrence gives rise to significant debate of their physiological effects in humans. The study of biogenic amines in fish is important because the possible and the possibility that there might exist a relationship between hight amine contents and unsanitary conditions during the procedures. In this study the possibility of application of Raman spectroscopy for the analysis of histamine in fish and fish products. In the analysis of real samples histamine could be detected due to the interference originating from other substances present in fish muscles. Therefore, the fish samples purified and purification process of the sample loses about 63% of substances with a loss of 38% of histamine which confirms the success of treatment to reduce the impact of the matrix when analyzing Raman spectroscopy.toxicological risk that might results from an intake of a great quantity of these molecules.

• Keywords: biogeni amini; histamin; riba; HPLC; Ramanova spektroskopija
• Keywords (english): biogenic amines; histamine; fish; HPLC; Raman spectroscopy
• Language: croatian
• URN:NBN: urn:nbn:hr:159:961832
• 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: 2017-04-27 07:01:25