20.500.12556/DKUM-91418 Priprava vaniljevih ekstraktov in karakterizacija komponent magistrsko delo Preparation of vanilla extracts and characterization of components Vanilija je dragocena in redka tropska rastlina, ki uspeva samo na določenih pordročjih. Njeni plodovi za zorenje potrebujejo od 7 do 9 mesecev, nakar sledi še skoraj polletni postopek ''sušenja'' (angl. curing). Med sušenjem plodovi oziroma stroki razvijejo značilno aromo vanilije, ki je svetovno ena najbolj prepoznavnih in uporabljenih. Zaradi same redkosti, dolgotrajnega procesa pridobivanja in obdelave, je cena vaniljevih strokov visoka. Temu primerno je za industrijo zelo pomembno optimizirati pogoje pridobivanja vaniljevega ekstrakta, ocenitev njegove kvalitete in tudi obstojnosti. Pred uporabo vaniljevih strokov kot surovine, je potrebno preveriti njihovo kvaliteto oziroma sestavo, ki je zelo odvisna od geografskega področja rasti in obdelave. V ta namen smo določili optimalne pogoje ekstrakcije po Soxhletu in z ultrazvokom, s čimer smo pridobili laboratorijsko reprezentativne ekstrakte kot predoceno in kriterij sprejemljivosti za industrijski proces. Za analizo pridobljenih ekstraktov, smo v nalogi razvili in validirali metodo tekočinske kromatografije. Z njo smo kvalitativno in kvantitativno spremljali ključne komponente vaniljevega ekstrakta (vanilin, p-hidroksibenzaldehid, p-hidroksibenzojska kislina in vanilinska kislina). Razvita metoda nudi hiter in kakovosten vpogled v sestavo vaniljevega ekstrakta. Z metodo plinske kromatografije (HS-SPME) smo spremljali tudi hlapne komponente v vaniljevih strokih, s čimer dobimo vpogled predvsem v starost strokov. Slednje smo nadgradili z identifikacijo in primerjavo hlapnih komponent v svežih strokih in strokih, ki smo jih izpostavili neprimernim skladiščnim pogojem. Identificiranim komponentam smo dodali senzorični opis in stopnja vpliva na senzorični profil. Za zaključek smo s tekočinsko kromatografijo spremljali tudi obstojnost pripravljenih vaniljevih ekstraktov pri različnih skladiščnih pogojih. Vanilla is a valuable and rare tropical plant that thrives only in specific regions. Its fruits require 7 to 9 months to ripen, followed by an almost six months long process of "curing." During the curing process, the fruits or pods develop the characteristic vanilla aroma, which is one of the most recognizable and widely used scents globally. Due to its rarity and the time intensive process of cultivation and processing, the price of vanilla pods is high. Consequently, it is very important for the industry to optimize the conditions for extracting vanilla extract, assess its quality, and ensure its stability. Before using vanilla pods as raw materials, their quality and composition must be checked, as these depend significantly on the geographical area of cultivation and processing. For this purpose, we determined the optimal extraction conditions using the Soxhlet method and ultrasound, obtaining laboratory representative extracts as a preliminary assessment and a criterion of acceptability for the industrial process. For the analysis of the obtained extracts, we developed and validated a liquid chromatography method. This method was used to qualitatively and quantitatively monitor the key components of vanilla extract (vanillin, p-hydroxybenzaldehyde, p-hydroxybenzoic acid, and vanillic acid). The developed method provides a fast and high quality insight into the composition of vanilla extract. Using gas chromatography (HS-SPME), we also monitored volatile components in vanilla pods, which primarily give insight into the age of the pods. This was further enhanced by identifying and comparing volatile components in fresh pods and pods exposed to inappropriate storage conditions. Identified components were supplemented with sensory descriptions and their impact on the sensory profile. Finally, we used liquid chromatography to monitor the stability of prepared vanilla extracts under various storage conditions. vanilija vanilin Soxhletova ekstrakcija ultrazvočna ekstrakcija tekočinska kromatografija HS-SPME. vanilla vanillin Soxhlet extraction ultrasonic extraction liquid chromatography HS-SPME. true true false [M. Keber] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2024-12-19 21:25:23 2025-02-04 14:33:08 2025-03-07 03:12:24 0000-00-00 00:00:00 2024 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (X, 59 str.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 [66.061.3:633.821]+543.544(043.2) 228193027 MAG_Keber_Matej_2025.pdf MAG_Keber_Matej_2025.pdf 1 37B33938DE710485D5C11D834578F7CA 6d5b1ff5fcab6511c2e587b9cc6646753e61ae358dd40cd44a667b022429b34b 8a3b923c-e26a-11ef-9425-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=188417 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0