Validacija metode za određivanje glikogena kod školjkaša

master's thesis

• Title (english): Validation of the method for determination of glycogen in shellfish
• Author: Valentina Tokić
• Mentor: Marina Krpan (mentor)
• Committee member: Mirjana Hruškar (član povjerenstva)
• 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: 2021-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Validacija je postupak kojim se određuje da li metoda zadovoljava postavljene zahtjeve kako bi bila utvrđena njena prikladnost željenoj primjeni. Cilj ovog rada bio je provesti validaciju spektrofotometrijske metode za određivanje glikogena kod školjkaša prilikom čega su kao uzorak korištene usitnjene i smrznute kamenice, a s kojom je provedeno indirektno mjerenje koncentracije glikogena nakon njegove razgradnje amiloglukozidazom do glukoze. Parametri validacije koji su pritom određeni su linearnost, točnost, ponovljivost, međupreciznost te granica detekcije i granica kvantifikacije. Rezultati analize pokazali su kako je ova metoda linearna u području ispitivane koncentracije te dovoljno precizna sa zadovoljavajućim granicama detekcije i kvantifikacije. Za točnost je utvrđeno kako bi prilikom određivanja baždarne krivulje u obzir trebao biti uzet i matriks uzorka, a ne samo čisti analit kako bi bili dobveni točniji rezultati.

Abstract (english)

Validation is a procedure that determines whether a patricular method meets the set requirements in order to determine its suitability for the desired application. The aim of this study was to validate the spectrophotometric method for the determination of glycogen in shellfish, using crushed and frozen oysters as a sample, which indirectly measures the concentration of glycogen after its degradation by amyloglucosidase to glucose. The validation parameters that were determined were linearity, accuracy, repeatability, intermediate precision, the limit of detection and the limit of quantification. The results of the analysis showed that this method is linear in the range of the tested concentration, and sufficiently precise with satisfactory limits of detection and quantification. For accuracy, it was found that when determining the calibration curve, the sample matrix should be taken into account and not just the pure analyte, in order to obtain more accurate results.

• Keywords: glikogen; kamenice; parametri validacije; školjkaši; validacija metode
• Keywords (english): glycogen; method validation; oysters; shellfish; validation parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:299427
• 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: 2021-10-25 09:33:56