Optimizacija i validacija HS-SPME/GC-MS metode za određivanje aldehida i ketona u uzorcima bezglutenskog kruha

Kišić, Petra

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master's thesis

Optimizacija i validacija HS-SPME/GC-MS metode za određivanje aldehida i ketona u uzorcima bezglutenskog kruha

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:704788

Kišić, Petra

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

APA 6th Edition

Kišić, P. (2016). Optimizacija i validacija HS-SPME/GC-MS metode za određivanje aldehida i ketona u uzorcima bezglutenskog kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:704788

MLA 8th Edition

Kišić, Petra. "Optimizacija i validacija HS-SPME/GC-MS metode za određivanje aldehida i ketona u uzorcima bezglutenskog kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:704788

Chicago 17th Edition

Harvard

Kišić, P. (2016). 'Optimizacija i validacija HS-SPME/GC-MS metode za određivanje aldehida i ketona u uzorcima bezglutenskog kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:704788

Vancouver

Kišić P. Optimizacija i validacija HS-SPME/GC-MS metode za određivanje aldehida i ketona u uzorcima bezglutenskog kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:704788

IEEE

P. Kišić, "Optimizacija i validacija HS-SPME/GC-MS metode za određivanje aldehida i ketona u uzorcima bezglutenskog kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:704788

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:704788

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Title	Optimizacija i validacija HS-SPME/GC-MS metode za određivanje aldehida i ketona u uzorcima bezglutenskog kruha
Title (english)	Optimization and validation of HS-SPME/GC-MS method for the determination of aldehydes and ketones in the samples of gluten-free bread
Author	Petra Kišić
Mentor	Marina Krpan (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	2016-07-22, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Danas je sve veća potražnja za bezglutenskim proizvodima, što zbog lošeg zdravstvenog stanja svjetske populacije, a što zbog pomodarstva takvog oblika prehrane. Iz tog razloga potrebno je poboljšati senzorske osobine bezglutenskih proizvoda, posebice njihov aromatski profil. Stoga, je u ovom radu provedena optimizacija i validacija HS-SPME/GC-MS metode za određivanje 19 spojeva arome, aldehida i ketona, u uzorcima bezglutenskog kruha. Optimizacija mikroekstrakcije obuhvaćala je ispitivanje utjecaja temperature (40, 50 i 60°C) i vremena trajanja ekstrakcije (30, 45 i 60 minuta) na količinu ekstrahiranih spojeva. Validacija metode provedena je pri definiranim optimalnim uvjetima ekstrakcije, pri čemu su ključni validacijski parametri bili selektivnost, linearnost, preciznost, granica detekcije i granica kvantifikacije. Temperatura 60°C i vrijeme 60 minuta pokazali su se optimalnim uvjetima za provođenje mikroekstrakcije ciljanih spojeva. Rezultati provedenih validacijskih eksperimenata dokazali su da je metoda selektivna, linearna unutar radnog područja, precizna i osjetljiva pri određivanju svih ciljanih spojeva. Budući da su zadovoljeni svi postavljeni kriteriji prihvatljivosti, može se zaključiti da je optimizirana HS-SPME/GC-MS metoda prikladna za određivanje aldehida i ketona u bezglutenskom kruhu.
Abstract (english)	The demand for gluten-free products increases constantly, due to both generally bad health among human population and trends in people's diet. For this reason, it is necessary to improve the organoleptic characteristics of gluten-free products, especially their aromatic profile. Therefore, in this thesis HS-SPME/GC-MS method for the determination of 19 aromatic compounds, aldehydes and ketones, in the gluten-free bread samples was optimized and validated. Optimization of microextraction included determination of the influence of different temperatures (40, 50 i 60°C) and extraction times (30, 45 i 60 minutes) on the amount of extracted compounds. Method was validated under optimal microextraction conditions, while key validation parameters were selectivity, linearity, and precision, limit of detection and limit of quantification. Temperature 60°C and time 60 minutes showed to be optimal conditions for microextraction of target compounds. Results of validation experiments confirmed method's selectivity, linearity under work range, precision and sensitivity for determination of all target compounds. Since all validation citeria have been met, it can be concluded that optimized HS-SPME/GC-MS method is suitable for determination of aldehydes and ketones in gluten-free bread.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:704788
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	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-04-25 08:44:04

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