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master's thesis
Validacija HPLC metode za određivanje antocijana u crnom vinu
2010. urn:nbn:hr:159:725564
Bebek, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

Cite this document

Bebek, I. (2010). Validacija HPLC metode za određivanje antocijana u crnom vinu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:725564

Bebek, Iva. "Validacija HPLC metode za određivanje antocijana u crnom vinu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:725564

Bebek, Iva. "Validacija HPLC metode za određivanje antocijana u crnom vinu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:725564

Bebek, I. (2010). 'Validacija HPLC metode za određivanje antocijana u crnom vinu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:725564

Bebek I. Validacija HPLC metode za određivanje antocijana u crnom vinu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:725564

I. Bebek, "Validacija HPLC metode za određivanje antocijana u crnom vinu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:725564

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Metadata
TitleValidacija HPLC metode za određivanje antocijana u crnom vinu
Title (english)Validation of HPLC method for determination of anthocyanin content in red wine
AuthorIva Bebek
MentorKarin Kovačević Ganić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
Zagreb
Defense date and country2010-12-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Udio antocijana značajan je prilikom karakterizacije i klasifikacije vinove loze. Tekućinska kromatografija visoke djelotvornosti pokazala se kao jedna od boljih metoda za određivanje udjela antocijana u vinu. Cilj ovog rada bila je validacija HPLC metode za određivanje udjela antocijana u crnom vinu. Tijekom validacije ispitivani su ključni parametri: selektivnost, preciznost, linearnost, granica dokazivanja i granica kvantifikacije te robustnost navedene metode. Validacija HPLC metode za određivanje udjela antocijana u crnom vinu dokazala je da metoda zadovoljava sve postavljene kriterije te se kao takva smatra prikladnom za predviđenu namjenu.
Abstract (english)
The anthocyanin content is very useful tool for characterization and classification of grape vine. High-performance liquid chromatography (HPLC) has become the method of choice for determination of anthocyanins in wines. The aim of this study was the validation of HPLC method for determination of anthocyanin content in red wine. During the validation process, the following parameters have been examined: selectivity, precision, linearity, limit of determination, limit of quantification and robust. The validation of HPLC method for determination of anthocyanin content in red wine has showed that analitycal method satisfies all fitted requirements and that is acceptable for its intended purpose.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:725564
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-08-29 11:09:08