Validacija metode za određivanje slobodnog sumporovog dioksida u vinu primjenom analizatora kontinuiranog protoka

master's thesis

• Title (english): Method validation for determining free sulfur dioxide in wine using the continuous flow analyzer
• Author: Lucija Dizdar
• Mentor: Mara Banović (mentor)
• Mentor: Renata Leder (pomoć pri izradi, neposredni voditelj)
• Mentor: Andreja Strelec Dučak (pomoć pri izradi, neposredni voditelj)
• Committee member: Marina Tomašević (predsjednik povjerenstva)
• Committee member: Ivana Vladimira Petric (član povjerenstva)
• Committee member: Vlatka Petravić Tominac (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2023-05-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sumporov dioksid nalazi svoju primjenu u proizvodnji vina od 17. stoljeća. Njegova antimikrobna svojstva očituju se u antifungalnom i antibakterijskom djelovanju. Kao antioksidacijsko sredstvo SO₂ sprječava enzimske i neenzimske oksidacije. Adekvatna alternativa za SO₂ i dalje nije pronađena, ali kombinacijom sumporenja s tehnikama kao što su primjena pulsirajućeg električnog polja, visokog hidrostatskog tlaka i ultrazvuka visoke snage moguće je postići odgovarajući konzervirajući učinak uz manji dodatak SO₂. Slobodni SO₂ u vinu moguće je odrediti klasičnim metodama po Frantz Paulu i Ripperu, ali i instrumentalnim tehnikama kao što su analiza kontinuiranog protoka, analiza protoka ubrizgavanja i sekvencijska injekcijska analiza koje omogućuju brzu analizu velikog broja uzoraka. Cilj ovog rada bio je validirati metodu za određivanje slobodnog SO₂ u vinu primjenom analizatora kontinuiranog protoka (engl. continuous flow analysis, CFA). Definirani parametri validacije (linearnost, točnost, preciznost, ponovljivost, LOD, LOQ i raspon) udovoljili su zadanim kriterijima, čime se uzvrđuje prikladnost metode za dano područje mjerenja.

Abstract (english)

Sulfur dioxide has been used in wine production since the 17th century. Its antimicrobial properties are manifested in antifungal and antibacterial effects. As an antioxidant, SO₂ prevents enzymatic and non-enzymatic oxidations. An adequate alternative for SO₂ has not yet been found, but by combining sulfurization with techniques such as pulsed electric field, high hydrostatic pressure or high power ultrasound, it is possible to achieve an adequate preservation effect with a smaller addition of SO₂. Free SO₂ in wine can be determined by classical methods (according to Frantz Paul or Ripper), but also by instrumental techniques such as continuous flow analysis, flow injection analysis or segmented injection analysis that enable rapid analysis of many samples. The aim of this paper was to validate a method for determining free SO₂ in wine using continuous flow analysis (CFA). Defined validation parameters (linearity, accuracy, precision, repeatability, LOD, LOQ and range) met the given criteria and it can be concluded that the method is suitable for given measurement area.

• Keywords: vino; sumporov dioksid; validacija; CFA (continuous flow analysis); metoda po Frantz Paulu
• Keywords (english): wine; sulfur dioxide; validation; continuous flow analysis (CFA); Frantz Paul method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:978725
• 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: 2024-05-14 09:52:38