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Title:Sočasno določanje ferulne, kavne in p-kumarne kisline v rastlinskih vzorcih s tekočinsko kromatografijo : magistrsko delo
Authors:ID Krempl, Mateja (Author)
ID Islamčević Razboršek, Maša (Mentor) More about this mentor... New window
ID Finšgar, Matjaž (Comentor)
Files:.pdf MAG_Krempl_Mateja_2020.pdf (1,28 MB)
MD5: B89ED34C482FD3C3ED087A7E5B470BDF
PID: 20.500.12556/dkum/a1f2aa8c-866d-46c8-ae23-cc6daf8ce88b
 
Language:Slovenian
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Določali smo vsebnosti ferulne kisline, kavne kisline in p-kumarne kisline v vzorcu rdečega grozdja, v trgovsko dosegljivem rožmarinovem ekstraktu in v trgovsko dosegljivem ekstraktu zelene kave. Preiskovane kisline smo določali s tekočinsko kromatografijo visoke ločljivosti z UV zaznavo. Za ločevanje spojin smo uporabili izokratsko elucijo, kjer smo kot mobilno fazo uporabili mešanico metanola, vode in ocetne kisline v volumskem razmerju 15:80:5. Spojine v ekstraktih smo potrdili s primerjavo retenzijskih časov standardov, kvantifikacijo pa smo izvedli na podlagi umeritvenih krivulj. Linearnost metode je bila za vse preiskovane kisline potrjena v koncentracijskem območju 1,0–100,0 mg/L. Vzorce smo pripravljali z različnimi postopki ekstrakcij (ekstrakcija tekoče-tekoče, ekstrakcija trdno tekoče z etilacetatom v Soxhletovem aparatu in s pomočjo ultrazvoka, ekstrakcija po kislinski hidrolizi in ekstrakcija po alkalni hidrolizi vzorcev). Najvišje vsebnosti preiskovanih spojin v rdečem grozdju so bile določene z ekstrakcijo po kislinski hidrolizi vzorcev kot tudi po ultrazvočni ekstrakciji. V vzorcu rožmarinovega ekstrakta in ekstrakta zelene kave preiskovanih kislin nismo zaznali.
Keywords:Validacija, ekstrakcija, ferulna kislina, kavna kislina, p-kumarna kislina, rastlinski vzorci, tekočinska kromatografija.
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[M. Krempl]
Year of publishing:2020
Number of pages:IX, 46 str.
PID:20.500.12556/DKUM-76148 New window
UDC:543.544.5:547.587(043.2)
COBISS.SI-ID:19692291 New window
NUK URN:URN:SI:UM:DK:YYRAGJI1
Publication date in DKUM:12.06.2020
Views:1427
Downloads:198
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:20.04.2020

Secondary language

Language:English
Title:Simultaneous determination of ferulic, caffeic and p-coumaric acid in plant samples with liquid chromatography
Abstract:The contents of ferulic acid, caffeic acid and p-coumaric acid in samples of red grapes, commercially available rosemary extract and in commercially available green coffee extract were determined. The tested acids were determined by high performance liquid chromatography using UV-detection. An isocratic elution was used for the separation of the compounds. A mixture of methanol, water, and acetic acid in volume ratio of 15: 80: 5 was used as the mobile phase. The compounds in the extracts were confirmed by comparing the retention times of standards, and the quantification was performed on the basis of calibration curves. The linearity of the method for all acids was confirmed in the concentration range of 1.0-100.0 mg/L. The samples were prepared by various extraction processes (liquid-liquid or solid-liquid extraction with ethyl acetate in the Soxhlet apparatus or in an ultrasound bath, extraction with acid hydrolysis, and extraction with alkaline hydrolysis of the samples). The highest contents of the investigated compounds in red grapes were determined by extraction with acid hydrolysis of the samples as well as after ultrasonic extraction. The investigated acids were not detected in samples of rosemary and green coffee extract.
Keywords:Validation, extraction, ferulic acid, caffeic acid, p-coumaric acid, plants samples, liquid chromatography.


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