20.500.12556/DKUM-10914 RAZVOJ ANALIZNIH METOD IN UPORABA AROMATSKIH PROFILOV ZA DOLOČANJE PRISTNOSTI NARAVNIH SADNIH SOKOV DEVELOPMENT OF ANALYTICAL METHODS AND CLASSIFICATION OF AROMATIC PROFILES OF SELECTED NATURAL FRUIT JUICES Namen diplomskega dela je bil razviti analizne in kemometrijske metode, ki bi karakterizirale pristnost sadnih sokov na osnovi njihovih aromatskih profilov. Za raziskovalno delo smo uporabili sokove in nektarje slovenksih in tujih proizvajalcev. Izbrana tehnika vzorčenja oziroma zajemanja hlapnih komponent arome je bila mikroekstrakcija na trdnem nosilcu - SPME tehnika. Postopke vzorčenja, optimalne pogoje za ločbo in določevanje s plinsko kromatografijo z masno detekcijo smo optimirali po standardnih postopkih za tovrstne analize. Površine vrhov posameznih spojin v kromatogramih so tvorile vstopne parametre za kemometrijsko analizo (metoda glavnih osi, analiza grup in diskriminantna analiza) katere namen je bil izdelava modela, ki bo sposoben z dovolj visoko zanesljivostjo razločevati med posameznimi sadnimi sokovi. Rezultati vseh treh kemometrijskih analiz so bili najbolj primerljivi v primeru ločevanja 26 vzorcev sadnih nektarjev in v primeru, ko smo želeli med seboj razlikovati 11 vzorcev 100 % sokov pomaranč z 12 vzorci pomarančnih nektarjev. Nekoliko manj, vendar še vedno dovolj dobre rezultate pa smo dobili pri medsebojnem ločevanju 25 vzorcev 100 % sadnih sokov in medsebojnem razločevanju med 3 vzorci 100 % sokov jabolk s 7 vzorci jabolčnih nektarjev. The purpose of the diploma work was to develop the analytical and chemometric methodology that will enable characterization of fruit juices on the base of their aroma profiles. For the experimetal part juices and nectars of Slovenian and foreign producers were selected. Solid phase microextraction (SPME) technique was chosen as the technique for sampling volatile components. Sampling, optimal eluation conditions and determination with gas chromatography-mass spectrometry was optimized according to the standard procdures. Peak areas of particular compounds in chromatograms were input parameters for the chemometric analysis (principal component analysis, group analysis and discriminant analysis). The purpose of chemometric part of the work was to calculate the model which would be capable of discrimination between the groups of fruit juices. Results of all three shemometric methods were the best in the case of discriminating 26 samples of fruit nectars and in the case when we want to discriminate with 11 samples of 100 % orange juices and 12 samples of orange nectars. Less good, but still statisfying results werw obtained when 25 samples of 100 % fruit juices and when 3 samples of 100 % apple fruit juices with 7 samples of apple nectars were compared. arome hlapne komponente sadni sok SPME GC-MS kemometrijske metode aromas volatile compounds fruit juice SPME GC-MS chemometrics methods true true false [P. Nedeljko] Slovenski jezik Angleški jezik Diplomsko delo 2009-06-15 11:24:39 2009-12-22 09:43:55 2022-04-11 16:40:25 2022-04-17 03:19:18 2009 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 543:663.051(043.2) 13439254 URN:SI:UM:DK:THN9EYP6 UNI_Nedeljko_Polonca_2009.pdf UNI_Nedeljko_Polonca_2009.pdf 1 9E6B41197B9EFBAA894C1C2AA9CBF073 6a5f43c7f402e947905a064b0d5370ae858a098be4b4c366ce68cdc9a886abab f6a6c2b5-7c02-11eb-bb7a-00155d0001ca 20.500.12556/dkum/418dd8d6-f2a6-4f58-ab7a-846b481d7c8a https://dk.um.si/Dokument.php?lang=slv&id=9308 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0