Optimizacija pripreme uzoraka dječje hrane za određivanje vitamina topivih u mastima HPLC tehnikom

master's thesis

• Title (english): Optimization of sample preparation procedure for determination of fat-soluble vitamins in infant food by HPLC technique
• Author: Ida Hećimović
• Mentor: Jasna Bošnir (mentor)
• Committee member: Iva Juranović Cindrić (predsjednik povjerenstva)
• Committee member: Željka Soldin (član povjerenstva)
• Committee member: Đani Škalamera (član povjerenstva)
• Committee member: Adriana Kenđel (član povjerenstva)
• Granter: University of Zagreb; Faculty of Science; (Department of Chemistry); Zagreb
• Defense date and country: 2022-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: NATURAL SCIENCES; Chemistry

Abstract

Analiza vitamina u dječjoj hrani izazovan je zadatak s obzirom na složenost matrice hrane,
stabilnost vitamina i strogih propisa Europske unije o dopuštenim odstupanjima na
deklaraciju hrane. Vitamini u hrani nalaze se u različitim koncentracijama i oblicima, različite
su stabilnosti te nije jednostavno istim postupkom pripremiti uzorke za pouzdanu analizu.
Stoga je u ovom radu pozornost usmjerena na odabir optimalnog načina pripreme uzoraka
dječje hrane u svrhu simultane analize vitamina topivih u mastima (A, D, E i K). Istraživanje
je provedeno na četiri različita uzorka dječje hrane, a svaki od njih pripreman je na sedam
načina pripreme koji se temelje na četiri postupka (saponifikacija, enzimska hidroliza,
ekstrakcija otapalom i ekstrakcija na čvrstoj fazi). Za identifikaciju i kvantifikaciju
analiziranih vitamina korištena je tekućinska kromatografija visoke djelotvornosti. Najboljom
pripremom pokazala se priprema temeljena na ekstrakciji na čvrstoj fazi sa C18 nepokretnom
fazom.

Abstract (english)

Vitamins analysis in infant food is a challenging task due to many factors. These factors
include: the complexity of the matrices, the stability of the vitamins and the rigorous
regulations of the European Union (tolerance for the nutrition declaration on foods). Vitamins
in food are found in different concentrations, structures and have different stability conditions
so it isn't simple to prepare samples for reliable analysis using only one method. Hence, in this
thesis, a special attention is devoted to choosing optimal sample preparation of infant food for
simultaneous fatsoluble vitamins (A, D, E and K) analysis. The research was conducted on
four different infant food samples. Each of the aforementioned samples of infant food was
prepared in seven different ways which are based on four principles (saponification,
enzymatic hydrolysis, solvent extraction and solidphase extraction). Highperformance
liquid chromatography was used for the identification and quantification of the analysed
vitamins. The best preparation was the one based on solidphase extraction on C18 column.

• Keywords: dječja hrana; HPLC; priprema uzoraka; vitamini
• Keywords (english): HPLC; infant food; sample preparation procedure; vitamins
• Language: croatian
• URN:NBN: urn:nbn:hr:217:304229
• Study programme: Title: Graduate university studies in chemistry; specializations in: Research programme; Course: Research programme; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra kemije (magistar/magistra kemije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-10-06 09:57:16