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Title:DOLOČANJE KUMARINA V ŽIVILIH S TEKOČINSKO KROMATOGRAFIJO IN MASNO SPEKTROMETRIJO
Authors:ID Vogrinčič, Bernarda (Author)
ID Brodnjak-Vončina, izr. prof. dr. Darinka (Mentor) More about this mentor... New window
ID Kučan univ. dipl.kem.tehnol., Ladislav (Comentor)
Files:.pdf VS_Vogrincic_Bernarda_2009.pdf (2,24 MB)
MD5: 22F14A6E3494E68F363A9112F98BBD0B
PID: 20.500.12556/dkum/7c61015c-fe51-4e3a-8427-fdc922acdd2f
 
Language:Slovenian
Work type:Undergraduate thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Za določitev vsebnosti kumarina v živilih kot so začimbe, čaji, čokolada, žitna rezina in keksi, smo uporabili tekočinsko kromatografijo s tandemsko masno spektrometrijo (LC – MS/MS). Postopek priprave vzorca je bila ekstrakcija iz živil z mešanico topil etanola in vode. Rezultate vsebnosti kumarina smo ovrednotili s pomočjo umeritvenih krivulj standardnih raztopin kumarina in z metodo standardnega dodatka. Statistično smo jih ovrednotili glede na zahteve razvoja metode (določitev delovnega območja, linearnost, meja določljivosti (LOQ), ponovljivost, obnovljivost in točnost). Dobljene rezultate smo ovrednotili tudi glede na dovoljeno količino kumarina na pripravljen obrok. Ugotovili smo, da je vsebnost kumarina pod dovoljeno mejo pri vzorcih živil kot so čaji, čokolada, žitna rezina in keksi. Pri začimbi cimeta in začimbi za pripravo kuhanega vina je vsebnost kumarina na pripravljen obrok prav tako pod dovoljeno mejo. Pri preračunu izmerjenih koncentracij kumarina v začimbah iz cimeta na pripravljen obrok so bile dovoljene koncentracije presežene za pripravljeno začimbo medenjakov in oba jabolčna zavitka. Metoda določanja vsebnosti kumarina v živilih s tekočinsko kromatografijo in masno spektrometrijo je primerna in uporabna, saj je priprava vzorcev enostavna in hitra. Rezultati analiz so v merilnem območju od 2 mg/kg do 40 mg/kg natančni in pravilni.
Keywords:kumarin, cimet, tekočinska kromatografija, masna spektrometrija
Place of publishing:Maribor
Publisher:[B. Vogrinčič]
Year of publishing:2009
PID:20.500.12556/DKUM-9954 New window
UDC:543.544.5(043.2)
COBISS.SI-ID:13315606 New window
NUK URN:URN:SI:UM:DK:IMNQIWP5
Publication date in DKUM:22.12.2009
Views:4558
Downloads:494
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
:
VOGRINČIČ, Bernarda, 2009, DOLOČANJE KUMARINA V ŽIVILIH S TEKOČINSKO KROMATOGRAFIJO IN MASNO SPEKTROMETRIJO [online]. Bachelor’s thesis. Maribor : B. Vogrinčič. [Accessed 29 March 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=9954
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Secondary language

Language:English
Title:DETERMINATION OF COUMARIN IN FOOD SAMPLES WITH LIQUID CHROMATOGRAPHY AND MASS SPECTROMETRY
Abstract:For determination of coumarin in food samples like tea, chocolate, biscuits etc. high resolution liquid chromatography coupled with mass spectrometry was used. Procedure of sample preparation is based on extraction from food samples with the mixture of ethanol and water. Results of coumarin content were evaluated using calibration curves and using standard addition method. Statistical evaluation was performed according to the demands of the analytical method (working range, linearity, limit of quantitation LOQ, repeatability, reproducibility and accuracy). The obtained results were also evaluated according to the permitted content of coumarin in daily meal. It was established that the content of coumarin was below the permitted limit in food samples like tea, chocolate and biscuits. Content of coumarin in flavour samples with cinnamon and in flavour for boiled wine was also below the permitted value. The concentrations of coumarin in cinnamon flavour exceeded the permitted value recalculated to the content in daily meal. The content was too high in honey cakes and in both samples of apple pie. Analytical method of determination of coumarin in food samples by LC – MS/MS is appropriate owing to simple and quick sample preparation. Results are precise and accurate in the range from 2 mg coumarin/kg sample to 40 mg coumarin /kg sample.
Keywords:coumarin, cinnamon, liquid chromatography, mass spectrometry


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