diplomsko delo
Manca Špendal (Author), Drago Kočar (Mentor)

Abstract

V diplomskem delu sem v vzorcih vina in vinskega kamna določevala naslednje fenolne spojine: 3,5-dihidroksibenzojsko kislino, p-kumarno kislino, vanilinsko kislino, galno kislino, sinapično kislino, (-)-epikatehin, elaginsko kislino, kvercetin in klorogensko kislino. Analizirala sem 3 vzorce vina: refošk, rumeni muškat in belo vino (neznane sorte) in 3 vzorce vinu pripadajočega vinskega kamna, iz katerega izvira. Določitev fenolnih spojin sem izvedla s tekočinsko kromatografijo visoke ločljivosti z UV/VIS detekcijo. Zaradi kompleksne sestave vzorcev sem te analizirala še s tekočinsko kromatografijo sklopljeno z masno spektrometrijo (MS), na podlagi katere sem izvedla tudi kvantitativno določitev. Sklopitev z MS se je izkazala za primernejšo, saj sem s pomočjo te uspela določiti več fenolnih spojin, kot z UV/VIS detekcijo. Ugotovila sem, da so vzorci vina bolj bogati s fenolnimi spojinami, kot vinski kamen. V vseh vzorcih sem identificirala samo galno kislino, 3,5-dihidroksibenzojsko kislino in kvercetin; z izjemo belega vinskega kamna (VZ 2), ki je vseboval le kvercetin. Ostalih fenolnih spojin v nobenem od vzorcev nisem zaznala.

Keywords

vino;vinski kamen;fenolne spojine;analizne metode;tekočinska kromatografija visoke ločljivosti;HPLC;masna spektrometrija;MS;diplomska dela;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL FKKT - Faculty of Chemistry and Chemical Technology
Publisher: [M. Špendal]
UDC: 543.544.5HPLC:543.51(043.2)
COBISS: 26500867 Link will open in a new window
Views: 467
Downloads: 127
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: English
Secondary title: Determination of phenolic compounds in wine and in cream of tartar
Secondary abstract: In my diploma thesis, the following phenolic compounds in wine and cream of tartar were determined: 3,5-dihydroxybenzoic acid, p-coumaric acid, vanillic acid, gallic acid, sinapic acid, (-)-epicatechin, ellagic acid, quercetin and chlorogenic acid. I analysed 3 wine samples: refošk, rumeni muškat and white wine (unknown varieties) and 3 samples of cream of tartar which originates from corresponding wine. The determination of phenolic compounds was performed by high-performance liquid chromatography with UV/VIS detection. Due to the complex composition of the samples, I analysed them by liquid chromatography, coupled with mass spectrometry (MS), based on which I also performed a quantitative determination. Coupling with MS proved to be more appropriate as I was able to determine more phenolic compounds by this method than by UV/VIS detection. Wine samples were more enriched in phenolic compounds than cream of tartar. In all samples, only gallic acid, 3,5-dihydroxybenzoic acid and quercetin were identified, except for white cream of tartar (VZ 2) containing only quercetin. I did not detect any other phenolic compounds in any of the samples.
Secondary keywords: wine;cream of tartar;phenolic compounds;
Type (COBISS): Bachelor thesis/paper
Study programme: 1000373
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Fak. za kemijo in kemijsko tehnologijo, UNI Kemija
Pages: 36 str.
ID: 11974435