Neki parametri kvalitete hrvatskog meda

master's thesis

• Title (english): Parametars of quality in croatian honey
• Author: Jelena Marušić
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2010-12-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kvaliteta meda jedan je od bitnih čimbenika plasmana meda na tržište, koja utječe na njegovu uporabu i važnost u ljudskoj prehrani. Ona se određuje mjerenjem fizikalno-kemijskih svojstava meda. Ta svojstva ovise o mnogim čimbenicima kao što su geografsko i botaničko podrijetlo, klimatski uvjeti, način proizvodnje te uvjeti, način i dužina skladištenja. U ovom radu, ispitan je 101 uzorak meda prikupljen s područja Republike Hrvatske. Ispitivanje je provedeno u svrhu određivanja fizikalno-kemijskih parametara. Određivan je maseni udio hidroksimetilfurfurala, udio prolina i specifični kut rotacije. Podaci su statistički obrađeni, pri čemu su dobiveni sljedeći rezultati: maseni udjel HMF- a se kretao od 0,38 mg/kg do 34,56 mg/kg, udjel prolina od 96,6 mg/kg do 1340,37 mg/kg i specifični kut rotacije od -13,00 do +3,00. Svi uzorci zadovoljavaju zahtjev Pravilnika o kakvoći meda i drugih pčelinjih proivoda za dozvoljeni maseni udjel HMF- a. Šest uzoraka ne zadovoljavaju dodatni kriterij IHC-a za dozvoljeni udjel prolina. Za specifični kut rotacije nema propisanih vrijednosti.

Abstract (english)

Honey quality is one of the most important parametars that influence its emphasys on the market, as well as it has a great influence on honey consumption and its importance in human nutrtion. Quality is determined by measuring, physicochemical properties of honey. Those properties depend on numerous factors such as geographical and botanical origin, climate, processing, conditions and time of storage. The aim of this study was to specify physico-chemical properties of 101 honey samples collected from areas of Republic of Croatia. Content of hydroxymethylfurfural (HMF), content of proline and specific optical determined and the facts have been statisticly analyzed. It was found that the mass content of HMF varied from 0,38 mg/kg to 34,56 mg/kg, content of proline from 96,6 mg/kg to 34,56 mg/kg and specific optical rotation from -13,00 to +3,00. All samples satisfy the conditions given by Croatian regulations for HMF and 6 samples do not satisfy the conditions given by IHC for proline. There are no regulations for specific optical rotation.

• Keywords: hidroksimetilfurfural (HMF); med; prolin; specifični kut rotacije
• Keywords (english): hydroxymethylfurfural (HMF); honey; proline; specific optical rotation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:222577
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-08-28 11:38:51