Cijanovodična kiselina u jakim alkoholnim pićima

undergraduate thesis

• Title (english): Hydrocyanic acid in strong alcoholic beverages
• Author: Tatjana Dutković
• Mentor: Jasna Mrvčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2021-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cijanovodična kiselina prekursor je kancerogenog spoja etil karbamata. U jakim alkoholnim pićima nastaje prilikom razgradnje cijanogenih glikozida koji se nalaze u košticama voća koje služi kao polazna sirovina za proizvodnju jakih alkoholnih pića. S obzirom da je prekursor navednog kancerogenog spoja njena koncentracija je zakonski regulirana u velikom broju zemalja. Provedena su brojna istraživanja kako bi se odredila koncentracija cijanovodične kiseline u jakim alkoholnim pićima. Pokazalo se kako kod vrlo male količine ispitanih jakih alkoholnih pića koncentracija cijanovodične kiseline prelazi dozvoljenu granicu. To je najčešće kod rakija proizvedenih od koštunjičavog voća. Cilj ovog rada bio je prezentirati dosadašnja saznanja o cijanovodičnoj kiselini, njenoj zakonskoj regulativi te napraviti pregled dosad provedenih istraživanja.

Abstract (english)

Hydrocyanic acid is a precursor of the carcinogenic compound ethyl carbamate. In strong alcoholic beverages it is formed by the decomposition of cyanogenic glucosides, which are found in stone fruits and serve as a starting material for the production of strong alcoholic beverages. Since it is a precursor of this carcinogenic compound, its concentration is regulated by law in many countries. Numerous studies have been carried out which showed that in a very small quantity of the alcoholic beverages tested, the concentration of hydrocyanic acid exceeded the permissible concentration limit, but there were also beverages in which the concentration was too high. This is often the case with spirits made from stone fruit. The aim of this work was to present the current state of knowledge about hydrocyanic acid and its legislation and to give an overview of the investigations carried out so far.

• Keywords: cijanovodična kiselina; alkohol; etil-karbamat
• Keywords (english): hydrocyanic acid; alcohol; ethyl-carbamate
• Language: croatian
• URN:NBN: urn:nbn:hr:159:198931
• 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: 2021-07-14 12:53:02