Razvoj kromatografske metode za določanje fenolnih spojin v medu

Podržaj, Teja (author), Kočar, Drago (mentor)

Med je čebelji produkt, ki ima zelo kompleksno sestavo. Največji delež predstavljajo ogljikovi hidrati, vode je 17-18 %, ostale snovi pa so v sledovih. Zaradi vsebnosti polifenolov ima antioksidativne in protivnetne učinke na naše telo. S količino polifenolov se spreminjajo tudi senzorične lastnosti medu (barva, vonj, okus, aroma). Njihova sestava v medu je odvisna predvsem od rastlinskega izvora in lahko služi kot prstni odtis medu. V magistrski nalogi sem razvila metodo s katero lahko določamo nekatere fenole v medu. Razvila sem postopek izolacije in predkoncentriranje fenolov, najprej na čistih raztopinah standardov in nato v sintetični matrici medu. Kot sintetično matrico medu sem uporabila raztopino saharoze, ki sem ji dodala različne standarde. Določitev fenolov je potekalo z ekstrakcijo na trdni fazi (Oasis HLB) in ločitev s tekočinsko kromatografijo visoke ločljivosti (HPLC) na C18 koloni. Identifikacija je potekala z detektorjem na niz diod (DAD). Z razvito metodo je mogoča analiza devetih fenolnih spojin (galna kislina, 3,5-dihidroksibenzojska kislina, klorogenska kislina, vanilinska kislina, (-)-epikatehin, p-kumarna kislina, sinapična kislina, kvercetin, elaginska kislina).

• Language: Slovenian
• Keywords: Med, antioksidanti, polifenoli, flavonoidi, HPLC.
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: FKKT - Faculty of Chemistry and Chemical Technology
• Year: 2020
• PID: 20.500.12556/RUL-116776
• COBISS.SI-ID: 19078659
• Publication date in RUL: 10.06.2020

Secondary language

• Language: English
• Title: Development of a chromatographic method for the determination of phenolic compounds in honey

Abstract

Honey is a bee product with a very complex composition. The biggest part is carbohydrates, water 17-18% and trace amounts of some other substances. It has an antioxidant effect because it contains polyphenols, and it has an anti-inflammatory effect on our body. The quantity of polyphenols also changes the sensory properties of honey (color, smell, taste, aroma). The composition of polyphenols in honey depends on plant sources and can be used as a fingerprint of honey. In my master thesis I developed a method to determine phenols in honey. I developed the method for isolation and enrichment of phenols, first on pure solutions of standards and then in a synthetic honey matrix. I used sucrose solution as synthetic honey matrix to which I added standards. Phenol determination was performed by solid phase extraction (Oasis HLB) and separation by high performance liquid chromatography (HPLC) on a C18 column. The identification was performed with a diode array detector (DAD). With the developed method nine phenolic compounds can be analyzed (gallic acid, 3,5-dihydroxybenzoic acid, chlorogenic acid, vanillic acid, (-)-epicatechin, p-coumaric acid, synaptic acid, quercetin, ellagic acid).

• Keywords: Honey, antioxidants, polyphenols, flavonoids, HPLC.