20.500.12556/DKUM-66851 Optimizacija in validacija metode za določanje sestave eteričnih olj hmelja s plinsko kromatografijo Optimization and validation of analytical method for determination of hop essential oil composition by gas chromatography Hmelj (Humulus lupulus L.) v pivovarstvu predstavlja eno ključnih komponent, ki vpliva na okus in aromo piva. Poznamo več tipov arome, npr.: sadno, citrusno, zeliščno, cvetlično in tipično hmeljno aromo. Katera od njih prevladuje v posameznem kultivarju je odvisno od sestave eteričnega olja določenega kultivarja, zato je za pivovarje pomembno, da lahko pridobijo informacije o sestavi eteričnega olja, saj lahko le tako izberejo tisti kultivar, ki bo njihovemu pivu dala želeno aromo. V ta namen smo na Inštitutu za hmeljarstvo in pivovarstvo Slovenije optimizirali in validarali metodo za določevanje sestave eteričnega olja hmelja. Za metodo določevanja sestave eteričnih olj hmelja smo uporabili metodo iz zbirke standardnih metod Evropskega pivovarskega združenja (EBC). Za pridobitev eteričnega olja hmelja smo izvedli destilacijo z vodno paro, za analizo sestave pa smo uporabili plinsko kromatografijo s plamensko-ionizacijskim detektorjem. Zaradi kompleksne sestave eteričnega olja hmelja je potrditev validacijskih parametrov za vsako komponento posebej praktično nemogoča. Iz tega razloga smo se osredotočili na 10 komponent in v sklopu validacije zanje preverjali selektivnost, linearnost, natančnost in točnost metode. Določili smo tudi mejo zaznavnosti in mejo določanja. Hop (Humulus Lupulus L.) is one of the key components in beer. Different hops result in both- different taste and aroma of the end product. Some of the various aromas are: citrus, fruit, herbal, flower or typical hop aroma. The aroma that prevails in a certain hop species depends upon the composition of the essential oil found in the species. Thus it is of utmost importance for brewers to be able to gather information about the composition of different essential oils, in order to get the desired aroma in their end product (beer). That is why we, at the Institute for hops and brewing of Slovenia, decided to optimize and validate a method for determination of hop essential oil. The method used was carefully selected among the standard methods collection released by the European Brewery Convention (EBC). In order to obtain essential oil from the hops, steam distillation was applied. Further analysis was performed using gas chromatography (GC) with flame ionization detector (FID). Complex essential oil composition is a major hindrance in determining validation parameters for a specific component, therefore only 10 components were focused on, studying their selectivity, linearity, accuracy and precision as a part of the validation. Detection and determination limits were also determined. hmelj eterično olje plinska kromatografija optimizacija validacija hop essential oils gas chromatography optimization validation true true false [K. Rutnik] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2017-07-13 09:42:50 2017-09-14 11:01:07 2022-08-01 13:14:43 2019-07-11 16:00:51 2017 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 543.544.2(043.2) 21039894 URN:SI:UM:DK:EDKXVA4Z UN_Rutnik_Ksenija_2017.pdf UN_Rutnik_Ksenija_2017.pdf 1 CC2E3355AA89E4E5007F4194A8581175 1c4704e4f3d3e4f5ff37db8d30588a5d3e9bd6cbd37eb4e370167398666cc60e a7567f77-7c0e-11eb-bb7a-00155d0001ca 20.500.12556/dkum/eed490f9-f2b4-4654-8367-95888415f6ce https://dk.um.si/Dokument.php?lang=slv&id=117318 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0