20.500.12556/RUL-119910 Uporaba biosenzorjev za določanje akrilamida v živilih The application of biosensors for the determination of acrylamide in food Akrilamid nastaja iz aminokisline asparagin in iz reducirajočih sladkorjev kot posledica obdelave živil pri visoki temperaturi. Zaradi nevrotoksičnosti in genotoksičnosti je postalo njegovo določanje v živilih zelo pomembno. Poleg standardnih metod se za določanje vse bolj uporabljajo in razvijajo novejše in naprednejše metode, med katere sodijo tudi biosenzorji. To so analitski instrumenti, ki preko pretvornika pretvarjajo odziv biološkega zaznavnega elementa v izmerljiv električni signal. Enostavnejši prvotni biosenzorji se nadgrajujejo in izboljšujejo s kombiniranjem različnih sestavnih delov in z njihovimi modifikacijami. Tako izboljšujejo specifičnost, hitrost, mejo detekcije in linearnost. Za določanje akrilamida je pogosta uporaba hemoglobina, saj reagira z akrilamidom iz vzorca. Posledica tega je sprememba merjenega električnega toka, kar predstavlja osnovo za kvantitativno določanje akrilamida v živilih. Primera takih biosenzorjev sta predstavljena v diplomskem delu. Oba v primerjavi s predhodnimi biosenzorji izkazujeta nižjo mejo detekcije analita, širše delovno območje in daljšo možnost skladiščenja, imata pa tudi druge prednosti v primerjavi s standardnimi metodami določanja akrilamida v živilih. Acrylamide is formed out of amino acid asparagine and reduced sugars as a result of food processing at high temperatures. Due to its neurotoxicity and genotoxicity, its determination in food has recently become more important. In addition to standard methods, newer and more advanced methods, including biosensors, are increasingly being used and developed for its determination. These analytical instruments convert the response of a biological sensing element into a measurable electrical signal by a transducer. Simple biosensors of the first generation have recently been upgraded and improved by utilisation of different components and their modifications. Thus, they possess an enhanced specificity, speed, detection limit and linearity. Haemoglobin is commonly used to determine acrylamide as it reacts with acrylamide present in the sample. As a result a change in the measured electric current occurs, which is the basis for the quantitative determination of acrylamide in food samples. Two examples of such biosensors are presented in the thesis. They both show a lower limit of analyte detection, a wider working range and a longer storage potential compared to previously developed biosensors. They also have several other advantages over standard methods for determination of acrylamide in foods. živila akrilamid analizne metode biosenzorji modificirana elektroda foods acrylamide analytical methods biosensors modified electrode true false false [S. Pepelko] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2020-09-13 07:16:46 2020-09-13 07:16:49 2024-09-25 14:29:35 0000-00-00 00:00:00 2020 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 53.082.9:661.717.53:543.2 180197 32246275 10748.pdf 10748.pdf 1 8D5B5332A4770D56FBC274DB70C9C619 99a8d19eff86d37d6977f7cf3df8d2245db00053aa3c89fc1ddef8b05ab9a39d f3a74e3e-a1b9-11eb-a523-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=134653 Biotehniška fakulteta 0 0 0