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undergraduate thesis
ODREĐIVANJE SORBINSKE KISELINE U MLIJEČNIM PROIZVODIMA HPLC METODOM
2021. urn:nbn:hr:128:665347
Ugarčina, Nikolina
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Ugarčina, N. (2021). ODREĐIVANJE SORBINSKE KISELINE U MLIJEČNIM PROIZVODIMA HPLC METODOM (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:665347

Ugarčina, Nikolina. "ODREĐIVANJE SORBINSKE KISELINE U MLIJEČNIM PROIZVODIMA HPLC METODOM." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:665347

Ugarčina, Nikolina. "ODREĐIVANJE SORBINSKE KISELINE U MLIJEČNIM PROIZVODIMA HPLC METODOM." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:665347

Ugarčina, N. (2021). 'ODREĐIVANJE SORBINSKE KISELINE U MLIJEČNIM PROIZVODIMA HPLC METODOM', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 17 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:665347

Ugarčina N. ODREĐIVANJE SORBINSKE KISELINE U MLIJEČNIM PROIZVODIMA HPLC METODOM [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2021 [cited 2024 April 17] Available at: https://urn.nsk.hr/urn:nbn:hr:128:665347

N. Ugarčina, "ODREĐIVANJE SORBINSKE KISELINE U MLIJEČNIM PROIZVODIMA HPLC METODOM", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:128:665347

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Metadata
TitleODREĐIVANJE SORBINSKE KISELINE U MLIJEČNIM PROIZVODIMA HPLC METODOM
Title (english)DETERMINATION OF SORBIC ACID IN DAIRY PRODUCTS BY HPLC METHOD
AuthorNikolina Ugarčina
MentorMarijana Blažić (mentor)
Committee memberBojan Matijević (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberMarijana Blažić (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2021-11-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sorbinska kiselina je najčešće korišteni aditiv u prehrambenoj industriji, a najčešće se koristi u vinima, sirevima, pečenoj hrani, svježim proizvodima te rashlađenom mesu i školjkama. Sprječava razvitak plijesni i gljivica u prehrambenim proizvodima i time produžuje trajnost namirnica, čak i onih lako kvarljivih, uz sorbinsku kiselinu često se primjenjuju i njene soli, kao što je kalijev sorbat koji se dobiva neutralizacijom sorbinske kiseline sa kalijevim hidroksidom. Postoje razne metode za analizu sorbinskih kiselina u prehrambenim proizvodima, poput ultraljubičaste (UV) spektroskopije i tekućinske kromatografije visoke djelotvornosti (HPLC). HPLC otkrivanje postalo je najčešće primjenjivana analitička tehnika razdvajanja zbog svojih vrhunskih performansi i pouzdanosti, posebno u farmaceutskim, okolišnim, forenzičkim, kliničkim, prehrambenim i aromatičnim. HPLC metoda omogućila je brze i pouzdane rezultate, a analizom uzoraka ustanovljena je ispravnost i sigurnost ispitanih proizvoda. Ispitano je 137 uzoraka prikupljenih na hrvatskom tržištu. Cilj rada bio je detektirati prisutnost sorbinske kiseline u mliječnim proizvodima HPLC metodom te ih brojčano prikazati i analizirati.
Abstract (english)
Sorbic acid is the most used additive in the food industry, and is most used in wines, cheeses, baked goods, fresh produce, and chilled meats and shellfish. It prevents the development of molds and fungi in food products and time produces the durability of foods, even those that are perishable, in addition to sorbic acid, its salts are often used, such as potassium sorbate obtained by neutralizing sorbic acid with potassium hydroxide. There are various methods for analyzing sorbic acids in food products, such as ultraviolet (UV) spectroscopy and high-performance liquid chromatography (HPLC). HPLC detection has become the most used analytical separation technique due to its superior performance and reliability, especially in pharmaceutical, environmental, forensic, clinical, nutritional, and aromatic. The HPLC method enabled the achievement of reliable results, and the analysis of the samples determined the correctness and safety of the tested products. 137 samples collected on the Croatian market were examined. The aim of this study was to detect the presence of sorbic acids in dairy products by HPLC and to quantify and analyze them.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:665347
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-01-03 09:06:23