Određivanje hlapivih spojeva u vinu primjenom SPME-"Arrow" tehnike

master's thesis

• Title (english): Determination of volatile compounds in wine using SPME-"Arrow" method
• Author: Nina Buljević
• Mentor: Ana Jeromel (mentor)
• Committee member: Ana Jeromel (predsjednik povjerenstva)
• Committee member: Ana-Marija Jagatić Korenika (član povjerenstva)
• Committee member: Darko Preiner (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Viticulture and Enology); Zagreb
• Defense date and country: 2022-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Vino sadrži velik broj hlapivih spojeva koji se nalaze u koncentracijama od nekoliko mg/L do nekoliko ng/L. Provedena je optimizacija novije ekstrakcijske tehnike SPME-Arrow sa ciljem njezine primjene u analizi hlapivih spojeva vina. Za potrebe optimiranja metode koristio se homogenizirani uzorak bijelog vina. Određivanje sastava i koncentracije spojeva provedeno je primjenom vezanog sustava GC-MS opremljenog kapilarnom kolonom TR-WAXMS A. Optimizacija metode obuhvatila je ispitivanje temperature ekstrakcije, inkubacijsko vrijeme i vrijeme izlaganja analita. Primjenom Box-Behnkenova eksperimentalnog dizajna optimirani su navedeni parametri. Optimalni uvjeti za ekstrakciju hlapivih spojeva bijelih vina su sljedeći: temperatura ekstrakcije 50 C, inkubacijsko vrijeme 10 minuta te vrijeme izlaganja 60 minuta. Optimizirana metoda omogućava analizu hlapivih spojeva u vinu te se može primijeniti na velik broj uzoraka.

Abstract (english)

Wine contains a large number of volatile compounds found in concentration of several mg/L to a few ng/L. The optimization of new SPME-Arrow extraction tehnique was carried out in order to be applicable in the analysis of wine volatile compounds. For the optimization of the method, a homogenized sample of white wine was used. The composition and concetration of the compounds were determined using a coupled GC-MS system equipped with TG-WAXMS A capillary column. The optimization method included examination of extraction temperature, incubation time and exposure time of analyte. By applying the Box-Behnken experimental design, the specified parameters were optimized. The optimal conditions for the extraction of volatile compounds of white wine are as followed: extraction temperature 50°C, incubation time 10 minutes, and exposure time 60 minutes. The optimized method enables the analysis of volatile compounds in wine and can be applied to a large number of samples.

• Keywords: SPME-Arrow; hlapivi spojevi; bijelo vino
• Keywords (english): SPME-Arrow; volatile compounds; white wine
• Language: croatian
• URN:NBN: urn:nbn:hr:204:987434
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access; Embargo expiration date: 2023-01-05
• Created on: 2022-10-05 07:06:50