Validacija HPLC metode za določanje organskih kislin in sladkorjev v vinu

diplomsko delo

Kristjan Mesar (Author), Branka Mozetič Vodopivec (Mentor)

Abstract

V tem diplomskem delu smo obravnavali proces validacije dveh analiznih metod za določanje kakovosti vina. In sicer smo določali organske kisline kot so vinska kislina, jabolčna kislina, mlečna kislina, citronska kislina, ocetna kislina, in monosaharide glukozo in fruktozo. Analiza teh parametrov je pomembna pri nadzoru procesa pridelave vina kot tudi spremljanju kakovosti vina. V diplomski nalogi smo pregledali glavne metode za določanje kislin in sladkorjev v grozdju in vinu, v samem poskusu pa smo uporabili kromatografsko tehniko na osnovi tekočinske kromatografijo visoke ločljivosti v kombinaciji z detekcijo v ultravijoličnem (UV) za organske kisline in z detekcijo lomnega količnika (RID) za monosaharidne sladkorje. HPLC-UV/RID sistem omogoča enostavno pripravo vzorca na analizo (samo filtracija, mogoče redčitev, če je potrebna), hitro analizo in omogoča zadovoljive meje detekcije za potrebe določevanja omenjenih parametrov. Obe metodi smo opisali z različnimi parametri, kot je ponovljivost, linearnost, izkoristek v štirih različnih matriksih (dve beli vini, eno rdeče in eno jabolčno vino – cider), meja detekcije in meja kvantifikacije. Rezultate kvantifikacije skupnih sladkorjev in organskih kislin v vzorcih vin smo primerjali z rezultati akreditiranega laboratorija kjer je bilo to mogoče in ugotovili, da kvantifikacija z metodo standardnega dodatka omogoča primerljive rezultate z akreditiranim laboratorijem, predvsem za parameter skupni fermentirani sladkorji (glukoza in fruktoza). Vsebnost skupnih kislin določenih kromatografsko je bila nekoliko manjša od parametra skupne titrabilne kisline, kar je najverjetneje posledica manjšega števila posameznih kislin, ki smo jih vključili v ta parameter, pa tudi drugačne metode določanja kislin.

Keywords

diplomske naloge;vino;cider;HPLC;UV;RID;organske kisline;sladkorji;validacija;

Data

Language:	Slovenian
Year of publishing:	2022
Typology:	2.11 - Undergraduate Thesis
Publisher:	[K. Mesar]
UDC:	634.8+663.2
COBISS:	117148163
Views:	818
Downloads:	45
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Validation of an HPLC method for determining of organic acids and sugars in wine
Secondary abstract:	In this diploma thesis, we have discussed the validation process of two analytical methods for determining wine quality. Specifically, organic acids such as tartaric acid, malic acid, lactic acid, citric acid, acetic acid, and the monosaccharides glucose and fructose were determined. The analysis of these parameters is important for the control of the wine-making process as well as for monitoring the quality of the wine. In this thesis, the main methods for the determination of acids and sugars in grapes and wine have been reviewed, and in the experiment itself, a chromatographic technique based on high-performance liquid chromatography combined with ultraviolet (UV) detection for organic acids and refractive index detection (RID) for monosaccharide sugars has been used. The HPLC-UV/RID system allows easy sample preparation for analysis (filtration only, possible dilution if necessary), rapid analysis, and satisfactory detection limits for the determination of the above parameters. The two methods were characterized by different parameters such as repeatability, linearity, and recovery in four different matrices (two white wines, one red wine, and one cider), the limit of detection, and the limit of quantification. The results of the quantification of total sugars and organic acids in the wine samples were compared with the results of an accredited laboratory where possible and it was found that the quantification by the standard addition method gives comparable results with the accredited laboratory, especially for the parameter total fermentable sugars (glucose and fructose). The content of total acids determined chromatographically was slightly lower than for the total titratable acidity parameter, which is most likely due to the lower number of individual acids included in this parameter, but also to the different methods of acid determination.
Secondary keywords:	wine;cider;HPLC;UV;RID;organic acid;sugar;validation;
URN:	URN:SI:UNG
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Novi Gorici, Fak. za vinogradništvo in vinarstvo
Pages:	XII, 48 str.
ID:	15768970