Kromatografske analitičke tehnike

undergraduate thesis

• Title (english): Chromatographic analytical techniques
• Author: Antonija Rako
• Mentor: Ksenija Marković (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: 2010-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kromatografija je proces separacije pri kojem se sastojci raspodjeljuju između dvije faze, pri čemu jedna predstavlja nepokretnu (stacionarnu fazu), a druga pokretnu (mobilnu fazu) koja se kreće u određenom smjeru. Mobilna faza je fluid koji prolazi kroz stacionarnu fazu, a ovisno o vrsti fluida razlikujemo tekućinsku kromatografiju (LC), plinsku kromatografiju (GC) i fluidnu kromatografiju pri superkritičnim uvjetima (SFC). Obzirom na važnost separacije i kvantifikacije pojedinih sastojaka kompleksnih smjesa, kromatografija je postala nezamjenjiva laboratorijska tehnika kojom se određuju pojedinačni sastojci. Uvidom u znanstvenu literaturu, vidljiva je široka primjena kromatografskih tehnika u analizama hrane.

Abstract (english)

Chromatography is a process of separation in which the components to be separated are distributed between two phases, one of which is stationary (the stationary phase), and the other of which (the mobile phase) moves in a definite direction. The mobile phase is a fluid that percolates through or along the stationary phase and, depend on type of fluid, there are liquid chromatography (LC), gas chromatography (GC) and supercritical fluid chromatography (SFC). Given the importance of separation and quantification of individual components within a mixture, chromatography has become an indispensable laboratory technique to determine individual compounds. Examining the scientific literature, it can be seen wide application of chromatographic techniques in food analyses.

• Keywords: kromatografija; HPLC; GC; SFC
• Keywords (english): chromatography; HPLC; GC; SFC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:203512
• 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: Access restricted to students and staff of home institution
• Created on: 2017-06-02 10:54:33