Določanje komponent v bučnem olju s pomočjo kromatografskih tehnik

diplomsko delo univerzitetnega študijskega programa I. stopnje

Melissa Sterniša (Author), Maša Knez Hrnčič (Mentor), Darija Cör (Co-mentor)

Abstract

V diplomskem delu smo predstavili vpliv postopkov izolacije na kakovost bučnega olja, pri čemer smo se osredotočili na vsebnost maščobnih kislin. Olje smo pridobili iz mletih bučnih semen sorte buče Cucurbita pepo s petimi različnimi ekstrakcijskimi tehnikami (hladna in vroča ekstrakcija, ekstrakcija po Soxhletu, ultrazvočna ekstrakcija), z dvema organskima topiloma, in sicer heksanom in petroletrom ter superkritično ekstrakcijo s CO2 pri različnih temperaturah in tlakih. Ekstrahirali smo pri 40 °C ter 200 in 300 barih ter pri 60 °C pri 200 in 300 barih. S plinsko kromatografijo z masno spektrofotometrijo smo maščobne kisline v olju identificirali in izmerili njihovo vsebnost. Med temi maščobnimi kislinami so palmitinska, oleinska, stearinska, linolna in linolenska maščobna kislina. Ne glede na vrsto ekstrakcije je olje vsebovalo največ oleinske in linolne kisline. Največ maščobnih kislin smo zasledili v ekstraktu pridobljenim z ekstrakcijo po Soxhletu s topilom heksan (vzorec 2) ter v ekstraktu ultrazvočne ekstrakcije, kjer smo kot topilo uporabili petroleter (vzorec 6). V vzorcu pridobljenem po Soxhletu s heksanom je bilo 174 μg/mg oleinske kisline in 167 μg/mg linolne kisline. V vzorcu ultrazvočne ekstrakcije s petroletrom pa je bilo 182 μg/mg oleinske kisline in 165 μg/mg linolne kisline.

Keywords

bučno olje;ekstrakcija;maščobne kisline;plinska kromatografija;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2022
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[M. Sterniša]
UDC:	543.544:[665.3:635.62](043.2)
COBISS:	132488451
Views:	117
Downloads:	23
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Determination of components in pumpkin oil by chromatographic procedures
Secondary abstract:	In this work the influence of the isolation process on the quality of pumpkin seed oil is studied, focusing on the fatty acid content. The oil was extracted from ground pumpkin seeds of the Cucurbita pepo variety by five different extraction techniques (cold and hot extraction, Soxhlet extraction, ultrasonic extraction) using two organic solvents, hexane and petroleum ether, and supercritical CO2 extraction at different temperatures and pressures. Extraction was carried out at 40°C and 200 and 300 bar and at 60°C and 200 and 300 bar. The fatty acids in the oil were identified and their content was measured by gas chromatography-mass spectrometry. These fatty acids include palmitic, oleic, stearic, linoleic and linolenic fatty acids. Regardless of the extraction method, the oil contained the most oleic acid, followed by linoleic acid. Most fatty acids were found in Soxhlet extraction with hexane (sample 2) and in ultrasonic extraction with petroleum ether (sample 6). The Soxhlet hexane sample contained 174 µg/mg oleic acid and 167 µg/mg linoleic acid. The ultrasonic extraction sample with petroleum ether contained 182 μg/mg oleic acid and 165 μg/mg linoleic acid.
Secondary keywords:	Pumpkin seed oil;extraction;fatty acids;gas chromatography;
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	1 spletni vir (1 datoteka PDF (IX, 42 f.))
ID:	16450279