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Title:
DOLOČEVANJE SESTAVE MAŠČOBNIH KISLIN V JOGURTU
Authors:
ID
Lunder, Mojca
(Author)
ID
Brodnjak-Vončina, Darinka
(Mentor)
More about this mentor...
ID
Cencič- Kodba, Zdenka
(Comentor)
Files:
VS_Lunder_Mojca_2015.pdf
(2,19 MB)
MD5: 0B124FD9A1964D80DFF6C4812C1F3FA4
Language:
Slovenian
Work type:
Bachelor thesis/paper
Typology:
2.11 - Undergraduate Thesis
Organization:
FKKT - Faculty of Chemistry and Chemical Engineering
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
,
jogurti
,
ekstrakcija
,
plinska kromatorafija
,
plamensko ionizacijski detektor
,
validacija analizne metode.
Place of publishing:
Maribor
Publisher:
[M. Lunder]
Year of publishing:
2015
PID:
20.500.12556/DKUM-55453
UDC:
543.635.3:637.146.34(043.2)
COBISS.SI-ID:
19453718
NUK URN:
URN:SI:UM:DK:CL7O4A6W
Publication date in DKUM:
11.12.2015
Views:
2384
Downloads:
174
Metadata:
Categories:
KTFMB - FKKT
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:
LUNDER, Mojca, 2015,
DOLOČEVANJE SESTAVE MAŠČOBNIH KISLIN V JOGURTU
[online]. Bachelor’s thesis. Maribor : M. Lunder. [Accessed 26 March 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=55453
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Secondary language
Language:
English
Title:
DETERMINATION OF FATTY ACID COMPOSITION IN YOGURT
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.
Keywords:
fatty acids
,
yoghurt
,
gas chromatography
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