RAZVOJ IN OPTIMIZACIJA ANALIZNIH METOD PRI SPROŠČANJU KOVIN IZ MATERIALOV NAMENJENIH STIKU Z ŽIVILI

Koražija, Nataša

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Title:	RAZVOJ IN OPTIMIZACIJA ANALIZNIH METOD PRI SPROŠČANJU KOVIN IZ MATERIALOV NAMENJENIH STIKU Z ŽIVILI
Authors:	ID Koražija, Nataša (Author) ID Kolar, Mitja (Mentor) More about this mentor... ID Stana Kleinschek, Karin (Comentor)
Files:	UN_Korazija_Natasa_2016.pdf (2,18 MB) MD5: 171787D3EC307BE32362EEF868CF94BF
Language:	Slovenian
Work type:	Undergraduate thesis
Typology:	2.11 - Undergraduate Thesis
Organization:	FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:	V diplomskem delu smo določali vsebnost kovin (Ag, Al, Co, Cr, Cu, Fe, Mg, Mn, Mo, Ni, Sn, Ti, V, Zn, Sb, As, Ba, Be, Cd, Hg, Li, Pb in Tl), ki se izločijo iz materialov, namenjenih stiku z živili z ICP-OES analizno metodo. Testiranje smo izvajali po navodilih, ki jih predpisuje EDQM v Technical Guide on Metals and alloys used in food contact materials. Testirali smo emajlirane posode, ki so namenjene pripravi živil, v štirih različnih barvah, in sicer v modri, beli, rjavi in črni. Spremljali smo tudi vsebnost kovin pri različnih koncentracijah medija v različnih medijih, različno število ponovitev izločanja kovin in izločanje kovin glede na barvo posode. Ugotovili smo, da nobena barva posode popolnoma ne ustreza predpisanim standardom. Pri vsaki barvi posode namreč nekaj kovin presega mejno vrednost, ki je določena s standardom. V posodi modre barve se izloči preveč Ba, Li in Co. V posodi bele barve se izloči preveč Li in Co. V posodi rjave barve se izloči preveč Li, Ni, Co in Cr. V posodi črne barve se izloči preveč Ba, Li, Ni, Co in Mn.
Keywords:	ICP/OES, kovine, sproščanje, živila
Place of publishing:	Maribor
Publisher:	[N. Koražija]
Year of publishing:	2016
PID:	20.500.12556/DKUM-57089
UDC:	543.632(043.2)
COBISS.SI-ID:	19400982
NUK URN:	URN:SI:UM:DK:GGRMULSN
Publication date in DKUM:	28.01.2016
Views:	1628
Downloads:	139
Metadata:
Categories:	KTFMB - FKKT
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Secondary language

Language:	English
Title:	DEVELOPMENT AND OPTIMIZATION OF ANALYTICAL METHODS FOR THE RELEASE OF METALS FROM MATERIALS INTENDED FOR THE USE IN CONTACT WITH FOOD
Abstract:	We have defined the content of metals (Ag, Al, Co, Cr, Cu, Fe, Mg, Mn, Mo, Ni, Sn, Ti, V, Zn, Sb, As, Ba, Be, Cd, Hg, Li, Pb in Tl), which are released from materials used for contact with food with ICP-OES analysis method. Testing has been done with instructions, which are prescribed by EDQM in the Technical Guide on Metals and alloys used in food contact materials. We have tested enamel pots for food preparation in four different colours (blue, white, brown, and black). We have also been observing the content of metals with different medium concentrations, in different media, different number of metal release repetition, and release of metals according to the pot colour. We have found out that no colour of pot absolutely matches the prescribed standards. Some metals exceed the limited value, defined by standards, in every colour of the pot. In the blue pot, too much Ba, Li, and Co is deposited. In the white pot, too much Li and Co is deposited. In the brown pot, too much Li, Ni, Co, and Cr is deposited. In the black pot, too much Ba, Li, Ni, Co, and Mn is released.
Keywords:	ICP/OES, metals, releasing, food

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