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Title:RAZVOJ IN VALIDACIJA HPLC-UV METODE ZA SOČASNO DOLOČANJE IZBRANIH HIDROKSCIMETNIH KISLIN V VZORCU VINA
Authors:Lovrec, Mateja (Author)
Simonič, Marjana (Mentor) More about this mentor... New window
Brodnjak-Vončina, Darinka (Co-mentor)
Files:.pdf VS_Lovrec_Mateja_2009.pdf (2,73 MB)
 
Language:Slovenian
Work type:Undergraduate thesis (m5)
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Preučevali smo vsebnost p-kumarne in ferulne kisline v vzorcih vin. Metoda temelji na analizi HPLC z UV zaznavo. Uporabili smo izokratsko elucijo. Na osnovi topnosti standardov p-kumarne in ferulne kisline smo izbrali mobilno fazo mešanice vode in metanola (82:18) z 2 % ocetne kisline. Kot interni standard smo uporabili o-kumarno kislino. Kromatografske pogoje smo optimirali, da bi dobili najboljšo ločitev preiskovanih spojin. Spojine smo identificirali glede na retencijski čas in s pomočjo podatkov iz literature. Standardne raztopine smo pripravlili v koncentracijskem območju od 1 do 10 μg/ml in od 0,1 do 1 μg/ml. Rezultate smo statistično ovrednotili v skladu z zahtevami validacije (delovno območje, linearnost, ponovljivost, točnost, meja določanja LOQ, mejo zaznave LOD). Vzorce rdečega vina in belega vina smo pripravili z ekstrakcijo, s centrifugiranjem in s filtriranjem. Iz rezultatov je razvidno, da vzorec rdečega vina vsebuje višje koncentracije preiskovanih spojin kot vzorec belega vina. Dokazali smo, da je predlagana analizna metoda za določevanje p-kumarne in ferulne kisline z uporabo HPLC primerna, natančna in točna.
Keywords:Fenolne spojine, rdeče vino, belo vino, validacija, hidroksicimetne kisline, p-kumarna kislina, ferulna kislina, o-kumarna kislina, tekočinska kromatografija.
Year of publishing:2009
Publisher:[M. Lovrec]
Source:Maribor
UDC:543.544.5:547.633.4:663.2(043.2)
COBISS_ID:13326358 Link is opened in a new window
NUK URN:URN:SI:UM:DK:PFOV1U9K
Views:2827
Downloads:410
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:KTFMB - FKKT
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Secondary language

Language:English
Title:DEVELOPMENT AND VALIDATION OF HPLC-UV METHOD FOR DETERMINATION OF CHOSEN HYDROXY CINNAMIC ACIDS IN WINE SAMPLE
Abstract:The content of p-coumaric acid and ferulic acid in wine samples was studied. The method is based on HPLC analysis with UV-detection. Isocratic elution was used. Based on the solubility of standard substances, namely p-coumaric acid and ferulic acid, the mixture of water and methanol (82:18) with 2 % acetic acid was chosen as the most suitable mobile phase. As an internal standard o-coumaric acid was used. Chromatographic conditions were optimized to perform best separation of examined substances. Compounds were identified according to retention times of individual substances and data from literature. Standard solutions were prepared in concentration range from 1 to 10 μg/ml and from 0,1 to 1 μg/ml. The content of p-coumaric acid and ferulic acid was evaluated from calibration curves of standard solutions. Results were statistically evaluated according to the validation requirements (working range, linearity, repeatability, accuracy, limit of quantitation LOQ, limit of detection LOD). Samples of red and white wines were prepared with extraction, centrifugation and filtration. From results it is evident that a sample of red wine contains higher concentrations of investigated compounds then a sample of white vine. We have demonstrated that the proposed analytical method using HPLC analytical procedure is suitable for determination of p-coumaric and ferulic acid in wine samples as it is precise and accurate.
Keywords:Phenolic compounds, red wine, white wine, validation, hidroxycinnamic acids, p-coumaric acid, ferulic acid, o-coumaric acid, liquid chromatography.


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