diplomsko delo
Mojca Lunder (Author), Darinka Brodnjak-Vončina (Mentor), Zdenka Cencič-Kodba (Co-mentor)

Abstract

Namen diplomskega dela je določevanje sestave maščobnih kislin v jogurtu. Analizirali smo 13 navadnih in 7 probiotičnih jogurtov z različno vsebnostjo maščobe od 0,1 % do 3,8 % podano na deklaraciji. Maščobne kisline smo določili s plinsko kromatografijo kot metilne estre po alkalno katalizirani metanolizi gliceridov po predhodni ekstrakciji maščobe. Določili smo 17 maščobnih kislin, od tega jih je le 13 prisotnih v vsebnosti 1 % (m/m) ali več. Približno 28 % (m/m) maščobnih kislin v jogurtih je mononenasičenih, okoli 2,3 % (m/m) pa je polinenasičenih z najpomembnejšo linolno kislino (C18:2) v vrednosti 1,8 % (m/m). Nasičenih maščobnih kislin je skoraj 66 % (m/m). Metodo smo validirali. Rezultati kažejo, da je ta metoda uporabna in ponovljiva za določevanje maščobnih kislin . Ekstrakcija maščobe iz jogurtov daje od 84 % do 98 % izkoristke.

Keywords

maščobne kisline;jogurt;ekstrakcija;plinska kromatografija;plamensko ionizacijski detektor;validacija;diplomske naloge;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher: [M. Lunder]
UDC: 543.635.3:637.146.34(043.2)
COBISS: 19453718 Link will open in a new window
Views: 1402
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Other data

Secondary language: English
Secondary title: DETERMINATION OF FATTY ACID COMPOSITION IN YOGURT
Secondary abstract: The aim my work was the determination of fatty acid composition in yoghurt . We analyzed 13 ordinary and 7 of probiotic yoghurts with different fat content from 0,1 % to 3,8 % given in the declaration. Fatty acids were determined as methyl esters by alkaline catalyzed methanolysis of triglycerides using gas chromatography, after a preliminary extraction of fat. We determined 17 fatty acids, of which only 13 are present in a content of 1 % ( w/w) or more. Approximately 28 % ( w/w) of fatty acids in the yoghurt are monounsaturated, about 2,3 % ( w/w) are polunysaturated with the most important linoleic acid ( C18:2 ) in the amount of 1,8% ( w/w). Saturated fatty acids are almost 66 % ( w/w). The analytical method was validated. The results show that this method is reproducible and it gives the extraction of the fat from the yoghurt from 84 % to 98 % yields.
Secondary keywords: fatty acids;yoghurt;gas chromatography;validation;
URN: URN:SI:UM:
Type (COBISS): Bachelor thesis/paper
Thesis comment: Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages: X, 54 f.
ID: 9063943