diplomsko delo
Abstract
5-hidroksimetilfurfural (5-HMF) se v medu največkrat tvori preko sladkorjev, ki so prisotni v medu. Tvorba 5-HMF se pospeši s segrevanjem medu, pri predelavi, pridelavi ter z nepravilnim shranjevanjem. V diplomski nalogi sem določala vsebnost 5-HMF v različnih vzorcih medu, analizo pa sem izvajala na LC/MS instrumentu. Preverila sem ponovljivost, linearnost in točnost metode ter stabilnost raztopin standardov in vzorca.
Vsebnost 5-HMF sem najprej primerjala med vzorci medu iz različnih botaničnih vrst, nato v vzorcih kremnega medu z dodatki, na koncu pa sem v štirih botaničnih vrstah izbrala vzorce z najnižjo vsebnostjo. Kasneje sem vzorce tri dni segrevala na temperaturi 65 °C, zatem pa še dodatnih sedem dni in nato primerjala vsebnosti 5-HMF.
Rezultati nakazujejo, da se 5-HMF v medu tvori pri povišani temperaturi in je tako lahko pokazatelj starosti medu ali neustreznega skladiščenja le-tega.
Keywords
botanične vrste medu;5-hidroksimetilfurfural;koncentracija 5-HMF;LC/MS;HPLC;validacija analizne metode;diplomske naloge;
Data
Language: |
Slovenian |
Year of publishing: |
2023 |
Typology: |
2.11 - Undergraduate Thesis |
Organization: |
UL FKKT - Faculty of Chemistry and Chemical Technology |
Publisher: |
[K. Volovec] |
UDC: |
543.544.5HPLC:638.16(043.2) |
COBISS: |
147172611
|
Views: |
15 |
Downloads: |
4 |
Average score: |
0 (0 votes) |
Metadata: |
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Other data
Secondary language: |
English |
Secondary title: |
Determination of 5-hydroxymethylfurfural in honey with high performance liquid chromatography |
Secondary abstract: |
5-hidroksimetilfurfural is mostly formed in honey through the sugars present in the honey. The formation of 5-HMF is accelerated by heating the honey, during processing, production and with improper storing. In my diploma thesis, I analyzed the content of 5-HMF in different samples of honey, I performed the analysis on LC/MS instrument. I checked not only repeatability, linearity and accuracy of the method but also the stability of the standards and the sample.
I first compared the 5-HMF content between honey samples from different botanical species, then in samples of creamed honey with additives, and in the end I chose samples from four botanical species with the lowest content. Later, I heated the samples at a temperature of 65°C for three days and later for additional seven days and than i compared the content.
The results indicate that 5-HMF in honey is formed at elevated temperature and thus may be an indicator of honey age or inadequate honey storage. |
Secondary keywords: |
botanical types of honey;5-HMF concentration;LC/MS;Med;Tekočinska kromatografija;Univerzitetna in visokošolska dela; |
Type (COBISS): |
Bachelor thesis/paper |
Study programme: |
1000374 |
Thesis comment: |
Univ. v Ljubljani, Fak. za kemijo in kemijsko tehnologijo, VSŠ Kemijska tehnologija |
Pages: |
32 str. |
ID: |
18423078 |