diplomsko delo
Klara Volovec (Author), Drago Kočar (Mentor)

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:
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 Link will open in a new window
Views: 15
Downloads: 4
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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