Metode određivanja reduktivnih sumpornih spojeva u vinu

master's thesis

• Title (english): Methods for determination of reductive sulfur compounds in wine
• Author: Darija Đukić
• Mentor: Karin Kovačević Ganić (mentor)
• Committee member: Draženka Komes (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: 2020-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je literaturni pregled najvažnijih reduktivnih sumpornih spojeva u vinu te metoda za njihovo određivanje. Također, provedeno je preliminarno istraživanje s ciljem kvalitativnog i kvantitativnog određivanja nekoliko sumpornih spojeva (etantiola, dimetil disulfida, dimetil trisulfida i metionola) uz poseban naglasak na pripremu uzoraka. U istraživanju su navedeni spojevi analizirani primjenom plinske kromatografije s tandem masenom spektrometrijom (GC-MS/MS) uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME). Priprema uzorka provodila se u posebnim uvjetima bez prisustva kisika, a identifikacija spojeva provedena je MRM (eng. multiple reaction monitoring) načinom rada masenog detektora. Dobiveni rezultati pokazuju da je postupak pripreme uzorka te SPME ekstrakcija koja je prethodila analizi uspješno minimizirala degradaciju hlapljivih sumpornih spojeva. Nadalje, utvrđeno je da je temperaturni program s višom početnom temperaturom (40 °C), s ciljem skraćivanja same metode analize, prikladan za analizu ovih spojeva.

Abstract (english)

The aim of this work was to present an overview of most important reductive sulfur compounds in wine, as well as methods for their determination based on available scientific literature. Also, the preliminary study was conducted in order to qualitatively and quantitatively determine some sulfur compounds (ethanthiol, dimethyl disulfide, dimethyl trisulfide and methionol), with special emphasis on sample preparation. These compounds were analyzed by gas chromatography-tandem mass spectrometry (GC-MS/MS) after solid-phase microextraction (SPME). The preparation of samples was in inert conditions (without oxygen) and the identification of sulfur compounds was conducted by the multiple reaction monitoring (MRM) mode of mass spectrometry detector. The obtained results showed that the applied inert technique of sample preparation along with SPME extraction before GC-MS/MS analysis successfully minimizes the degradation of volatile sulfur compounds. Furthermore, in term of shortening the time of analysis, the temperature program with higher initial temperature (40 °C) showed to be suitable for the analysis of these compounds.

• Keywords: reduktivni sumporni spojevi; GC-MS/MS; MRM; vino
• Keywords (english): reductive sulfur compounds; GC-MS/MS; MRM; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:452929
• 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: 2021-01-25 10:19:12