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undergraduate thesis
Izolacija hlapljivih spojeva meda od ružmarina ultrazvučnom ekstrakcijom prije i nakon zagrijavanja
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2019. urn:nbn:hr:167:256879
Uidl, Dora
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Uidl, D. (2019). Izolacija hlapljivih spojeva meda od ružmarina ultrazvučnom ekstrakcijom prije i nakon zagrijavanja : završni rad (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:256879

Uidl, Dora. "Izolacija hlapljivih spojeva meda od ružmarina ultrazvučnom ekstrakcijom prije i nakon zagrijavanja : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:256879

Uidl, Dora. "Izolacija hlapljivih spojeva meda od ružmarina ultrazvučnom ekstrakcijom prije i nakon zagrijavanja : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:256879

Uidl, D. (2019). 'Izolacija hlapljivih spojeva meda od ružmarina ultrazvučnom ekstrakcijom prije i nakon zagrijavanja : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 26 May 2022, https://urn.nsk.hr/urn:nbn:hr:167:256879

Uidl D. Izolacija hlapljivih spojeva meda od ružmarina ultrazvučnom ekstrakcijom prije i nakon zagrijavanja : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2019 [cited 2022 May 26] Available at: https://urn.nsk.hr/urn:nbn:hr:167:256879

D. Uidl, "Izolacija hlapljivih spojeva meda od ružmarina ultrazvučnom ekstrakcijom prije i nakon zagrijavanja : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:167:256879

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Metadata
TitleIzolacija hlapljivih spojeva meda od ružmarina ultrazvučnom ekstrakcijom prije i nakon zagrijavanja : završni rad
Title (english)Isolation of volatile compounds of rosemary honey by ultrasonic extraction before and after heating : bachelor thesis
AuthorDora Uidl
MentorZvonimir Marijanović (mentor)
MBZ: 344116
Committee memberIvica Blažević (predsjednik povjerenstva)
Committee memberIvana Generalić Mekinić (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2019-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mnogi spojevi biološkog i botaničkog podrijetla u medu nisu stabilni, naročito hlapljive tvari, a njihove se strukture mogu transformirati tijekom sazrijevanja meda, njegova skladištenja i zagrijavanja. U ovom radu se istraživao utjecaj zagrijavanja na sastav i sadržaj hlapljivih spojeva u medu od ružmarina. Uzorak meda se zagrijavao na 60 o C (2 sata) sa dodatkom vode. Hlapljivi spojevi ekstrahirani su pomoću pentan:dietil-etera = 1:2 (v/v) i diklormetanskog otapala postupkom ultrazvučne ekstrakcije (USE) pri sobnoj temperaturi. Ekstrakti su analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). Dominantni spoj identificiran u oba ekstrakta dobivena nakon zagrijavanja meda na 60 o C je 5-hidroksimetilfurfural.
Abstract (english)
Many compounds of biological and botanical origin in honey are not stable, particulary volatile substances, and their structures can be trandformed during honey maturation, storage and heating. In this paper the influence of heating on the composition and content of rosemary honey was investigated. The honey sample was heated up to 60 o C (2 hours) with the addition of water. Volatile compounds were extracted with pentane:diethyl ether = 1:2 (v/v) and dichloremethane using ultrasound assisted solvent extraction (USE) at room temperature. The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS). The dominant compounds identified in both extracts after heating them up to 60 o C was 5-hydroxymethylfurfural.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:256879
Study programmeTitle: Undergrasuate Study of Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteKljučne riječi doradio knjižničar/ Key words are revised by the librarian
RepositoryRepository of the Faculty of chemistry and technology
Created on2020-03-04 08:50:34