Določevanje glukoze in fruktoze v medovih

Sket, Nina (avtor), Kočar, Drago (mentor)

Glavni sestavini medov sta glukoza in fruktoza, ki sem ju v določala v okviru diplomske naloge z ionsko kromatografijo visoke ločljivosti (s kolono Dionex IonPac AS14A, 4 x 250 mm) in pulzno amperometrično detekcijo. Po razvoju metode sem preverila nekaj osnovnih parametrov validacije, nato pa analizirala 25 vzorcev medu, ki so bili petih različnih vrst: cvetlični, lipov, gozdni, kostanjev in akacijev med. Vzorce sem nato izpostavila povišani temperaturi (60 °C) za sedem dni in jih ponovno analizirala. Ugotovila sem, da je za uporabo te metode umerjanje inštrumenta pred analizo vzorcev obvezno in ga je treba izvajati vsaj na 24 ur. Rezultati analiz vzorcev so pokazali, da je vsebnost glukoze v različnih vrstah medov med 18 in 32 %, fruktoze pa med 29–42 %. Masni deleži analitov se po segrevanju niso bistveno spremenili, razen pri lipovem medu, kjer je bila razlika do 13 %.

• Jezik: Slovenski jezik
• Ključne besede: HPIC-PAD, glukoza, fruktoza, med.
• Vrsta gradiva: Diplomsko delo/naloga
• Organizacija: FKKT - Fakulteta za kemijo in kemijsko tehnologijo
• Leto izida: 2025
• PID: 20.500.12556/RUL-171434
• COBISS.SI-ID: 247073027
• Datum objave v RUL: 26.08.2025

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Determination of glucose and fructose in honey

Izvleček

The main constituents of the honeys are glucose and fructose, which were determined in the framework of my thesis by high-performance ion chromatography (with a Dionex IonPac AS14A column, 4 x 250 mm) and pulsed amperometric detection. After developing the method, I checked some basic validation parameters and then analysed 25 honey samples of five different types: flower, lime, forest, chestnut and acacia honey. The samples were then exposed to elevated temperature (60 °C) for seven days and analysed again. I have found that to use this method, calibration of the instrument prior to sample analysis is mandatory and should be carried out at least every 24 hours. The results of the analyses of the samples showed that the glucose content of the different honeys ranged from 18 % to 32 % and the fructose content from 29 % to 42 %. The mass fractions of the analytes did not change significantly after heating, except in the case of lime honey, where there was a difference of up to 13 %.

• Ključne besede: HPIC-PAD, glucose, fructose, honey.