master's thesis
Spectrofluorimetric analysis of honey

Marija Salaj (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
Metadata
TitleSpektrofluorimetrijska analiza meda
AuthorMarija Salaj
Mentor(s)Ivica Strelec (thesis advisor)
Abstract
Mogućnost primjene spektrofluorimetrije kao brze, jeftine i pouzdane metode u nedvojbenoj identifikaciji uniflornih vrsta meda ispitana je snimanjem trodimenzionalnih spektara fluorescencije, određivanjem intenziteta fluorescencije pri točno određenim valnim duljinama ekscitacije/emisije te snimanjem emisijskih spektara fluorescencije pri točno određenim valnim duljinama ekscitacije puferskih otopina različitih vrsta uniflornog meda. Dodatno, ispitan je i utjecaj termičkog tretmana, kao i jednogodišnjeg skladištenja meda na intenzitet fluorescencije i oblik emisijskih krivulja fluorescencije. Snimanje trodimenzionalnog spektra fluorescencije u rasponu valnih duljina ekscitacije od 260 do 400 nm te emisije u rasponu od 300 do 520 nm pokazalo je da uzorci meda različitog botaničkog porijekla posjeduju djelomično različite trodimenzionalne spektre fluorescencije na kojima se ističu karakteristični vrhovi fluorescencije centrirani pri različitim valnim duljinama ekscitacije/emisije. Obzirom na intenzitet karakterističnih vrhova fluorescencije pri 280/350, 330/470 te 390/470 nm, moguće je nedvojbeno razlikovati lipin, kaduljin i kestenov med. Uniflorne vrste meda moguće je razlikovati po obliku normaliziranih emisijskih krivulja fluorescencije pri 260 nm, dok pomak prema višim ekscitacijskim duljinama (280, 330, 360 i 390 nm) rezultira sniženom mogućnošću razlikovanja. Termički tretman i jednogodišnje skladištenje utječu na sniženje intenziteta fluorescencije, ali se ne odražavaju na oblik normaliziranih emisijskih krivulja fluorescencije.
Keywordshoney spectrofluorimetry emission range intensity of fluorescence
Parallel title (English)Spectrofluorimetric analysis of honey
Committee MembersLjiljana Primorac
Ivica Strelec
Daniela Čačić Kenjerić
Lidija Jakobek
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2011-04-04
Parallel abstract (English)
honey has been tested by recording three-dimensional spectra of fluorescence and by determining the intensity of fluorescence under specific wavelengths of excitation in buffer solutions of different types of monofloral honey. The influence of honey thermal treatment has also been explored, as well as the correlation between the one-year storage of honey and the shape of the emission bands of fluorescence and it’s intensity. Three-dimensional fluorescence spectra recordec at excitation range from 260 to 400 nm, and the emissions range from 300 to 520 nm, showed that the samples of honey with different botanical origins possess partially different three-dimensional spectra of fluorescence. These spectra have unique peaks of fluorescence which are centered at various wavelengths. Due to fluorescence peaks centered at 280/350, 330/470 and 390/470 nm, it is possible to identify linden, sage or chestnut honey. Unifloral species of honey can be differentiated according to the shape of normalized emission fluorescence curves at 260 nm, while the rise towards higher excitation wavelengths (280, 330, 360 and 390 nm) differentiation possibility dissapear. Thermal treatment and one-year storage lower the intensity of fluorescence, but do not affect the shape of the normalized emission fluorescence curves.
Parallel keywords (Croatian)med spektrofluorimetrija emisijski spektri intenzitet fluorescencije
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:550645
CommitterSanda Hasenay