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Title:Analiza fluoridnih, kloridnih in sulfatnih anionov z ionsko kromatografijo in primerjava vsebnosti v vodi in čajih : diplomsko delo univerzitetnega študijskega programa I. stopnje
Authors:ID Oder, Barbara (Author)
ID Simonič, Marjana (Mentor) More about this mentor... New window
ID Islamčević Razboršek, Maša (Comentor)
Files:.pdf UN_Oder_Barbara_2023.pdf (2,37 MB)
MD5: 681B030BFB5F40C708EE6838BEDED413
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Čaj je ena izmed najpogostejših brezalkoholnih pijač na svetu, učinkovine v njem pa lahko imajo številne pozitivne učinke na zdravje in dobro počutje. Kemijska sestava čaja je zelo raznolika, saj je v njem poleg polifenolnih spojin, flavonoidov, čreslovin (taninov), vitaminov in mineralov možno zaslediti tudi različne anorganske in organske anione. V čajih smo določevali fluoridne, kloridne, nitratne in sulfatne anione. Kloridne, nitratne in sulfatne ione smo določali z validirano metodo ionske kromatografije v Nacionalnem laboratoriju za zdravje, okolje in hrano. Za kvantitativno določitev fluoridnih ionov pa smo sami razvili in delno validirali analizno metodo prav tako z uporabo ionske kromatografije na Fakulteti za kemijo in kemijsko tehnologijo. Analizirali smo šestnajst različnih slovenskih komercialno dostopnih čajev glede na vsebnost vodotopnih anionov. Pripravljali smo poparke oz. izvlečke posameznih suhih čajev (zeliščnih in sadnih) z vročo vodo tako, da smo 500 mg posameznega homogeniziranega vzorca čaja prelili z vrelo ultra čisto vodo, premešali in pustili ekstrahirati 30 min. Po končani ekstrakciji smo vzorec prefiltrirali, redčili na ustrezen volumen. S takim postopkom priprave vzorcev smo simulirali vsakdanjo pripravo čajev v gospodinjstvu. Vzorce smo analizirali z ionsko kromatografijo. Rezultati študije kažejo, da se v vseh šestnajstih analiziranih vzorcih čaja pojavljajo fluoridni, kloridni in sulfatni anioni, medtem ko nitratnih anionov nismo zasledili le v treh vzorcih (dva vzorca zeliščnih čajev in en vzorec sadnega čaja). Primerjava koncentracij preiskovanih anionov v ekstraktih čaja in v pitni vodi je pokazala, da so v vzorcih čaja bistveno večje koncentracije anionov kot so koncentracije anionov v vzorcu pitne vode Potrdili smo, da so vse določene koncentracije kloridnih, nitratnih in sulfatnih anionov manjše od mejnih vrednosti dnevnega vnosa the anionov v telo, kot jih navaja NIJZ. Izjema so koncentracije fluoridnih ionov tako v ekstraktih čajev kot v pitni vodi, kjer so določene koncentracije v pitni vodi tudi do 2,5-krat večje od mejnih koncentracij s strani NIJZ. Na koncentracije posameznih ionov v rastlinah in pitni vodi lahko vplivajo številni dejavniki: okolje rasti rastline, poseg človeka v okolje ipd.
Keywords:anioni, čaj, ionska kromatografija, validacija
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[B. Oder]
Year of publishing:2023
Number of pages:1 spletni vir (1 datoteka PDF (X, 44 f.))
PID:20.500.12556/DKUM-83978 New window
UDC:543.544.14:663.95(043.2)
COBISS.SI-ID:152023811 New window
Publication date in DKUM:12.04.2023
Views:509
Downloads:69
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:KTFMB - FKKT
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:21.03.2023

Secondary language

Language:English
Title:The comparison of fluoride, chloride and sulphate anions by ion chromatography in water and tea infusions
Abstract:Tea is one of the most widely consumed non-alcoholic beverages in the world, and its components can have numerous beneficial effects on health and well-being. The chemical composition of tea is very diverse, containing not only polyphenolic compounds, flavonoids, catechins (tannins), vitamins and minerals, but also various inorganic and organic anions. In this study, we determined the content of fluoride, chloride, nitrate and sulfate anions in sixteen commercially available Slovenian teas. Chloride, nitrate and sulfate ions were determined by a validated ion chromatography method at the National Laboratory for Health, Environment and Food in Maribor. At the Faculty of Chemistry and Chemical Technology, College of Maribor, we developed and partially validated an analytical method for quantification of fluoride ions by ion chromatography. We prepared infusions or extracts from individual dry teas (herbal and fruit teas) by pouring boiling ultrapure water over 500 mg of each homogenized tea sample, stirring, and allowing it to extract for 30 minutes. After extraction, we filtered the sample and diluted it to an appropriate volume. The samples were analyzed by ion chromatography. The results of the study showed that all sixteen tea samples tested contained fluoride, chloride and sulfate anions, while nitrate anions could not be detected in only three samples (two herbal teas and one fruit tea). The comparison of the concentrations of the studied anions in tea extracts and drinking water samples showed that the concentrations of the anions in the tea samples were significantly higher than in the drinking water samples. We confirmed that all the concentrations of chloride, nitrate, and sulfate anions determined were below the limit values or daily intake of these anions recommended by the National Institute of Public Health. The exception was the concentration of fluoride anions in tea samples and in drinking water, where the concentrations in drinking water determined were up to 2.5 times higher than the limits established by the National Institute of Public Health. The concentrations of individual ions in plants and drinking water can be influenced by various factors, such as the environment in which the plant grows and human intervention in the environment.
Keywords:inorganic anions, tea, ion chromatography, validation


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