Validacija spektrofotometrijske metode određivanja ukupnog sumpora u vinu

master's thesis

• Title (english): Validation of spectrophotometric method for total suphite determination in wine
• Author: Valentina Panić
• Mentor: Mara Banović (mentor)
• 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: 2012-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sumporni dioksid (SO2) je glavni konzervans, antiseptik i antioksidans koji se koristi u proizvodnji vina. Osim pozitivnih uĉinaka sumpor može imati i negativan utjecaj kako na kvalitetu vina tako i na zdravlje potrošača. Maksimalno prihvatljive koncentracije sumpornog dioksida u hrani definirane su posebnim propisima. Za određivanje sumpora u vinu primjenjuju se različite analitiĉke metode. Cilj ovog rada bio je validirati spektrofotometrijsku metodu za određivanje ukupnog sumpora u vinu (bijelo i crno). Kako bi se dokazalo da je izabrana analitička metoda pogodna za njezinu namjenu, eksperimentalnim radom su ispitani validacijski parametari: točnost, preciznost i linearnost. Dobiveni podaci za ove parametre bili su u skladu sa postavljenim statističkim zahtjevima. Prikladnost metode potvrđena je i određivanjem ukupnog sumpora u 93 uzorka vina i uspoređena s rezultaima dobivenim referentnom metodom. Visoki koeficijent korelacije (r= 0,985) ukazuje na vrlo visoku međusobnu ovisnost dobivenih rezultata

Abstract (english)

Sulfur dioxide (SO2) is main preservative, antiseptic and antioxidant used in wine making for the protection from alterations. Except the positive effects sulphite can have negative impact on wine’s quality and consumer health as well.The maximum acceptable concentrations of the sulphite species in foodstuffs are defined in specific legislation. Due to its widespread and historic use in the wine protection a number of analytical methods exist for sulphite measurement.The aim of this work was to develop the spectrophotometric method for determination of total sulphite in wines (white and red). To demonstrate that analytical method of choice is suitable for its intended purpose, appropriate experimental work was designed to provide validation parameters: accuracy, precision and linearity. Gained data for those parameters were according to assigned statistical requests. Adequacy of method got confirmed by determination of total sulphate in 93 wine’s samples and compared with results gained by referent method. The high correlation coefficient (r=0,985) shows very high mutual dependency of gained results.

• Keywords: spektrofotometrija; sumporni dioksid; validacija metode; vino
• Keywords (english): method validation; spectrophotometry; sulphite dioxide; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:155449
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-08 11:23:16