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Določanje fenolnih spojin v vinu in v vinskem kamnu
Špendal, Manca (Author), Kočar, Drago (Mentor) More about this mentor... This link opens in a new window

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Abstract
V diplomskem delu sem v vzorcih vina in vinskega kamna določevala naslednje fenolne spojine: 3,5-dihidroksibenzojsko kislino, p-kumarno kislino, vanilinsko kislino, galno kislino, sinapično kislino, (-)-epikatehin, elaginsko kislino, kvercetin in klorogensko kislino. Analizirala sem 3 vzorce vina: refošk, rumeni muškat in belo vino (neznane sorte) in 3 vzorce vinu pripadajočega vinskega kamna, iz katerega izvira. Določitev fenolnih spojin sem izvedla s tekočinsko kromatografijo visoke ločljivosti z UV/VIS detekcijo. Zaradi kompleksne sestave vzorcev sem te analizirala še s tekočinsko kromatografijo sklopljeno z masno spektrometrijo (MS), na podlagi katere sem izvedla tudi kvantitativno določitev. Sklopitev z MS se je izkazala za primernejšo, saj sem s pomočjo te uspela določiti več fenolnih spojin, kot z UV/VIS detekcijo. Ugotovila sem, da so vzorci vina bolj bogati s fenolnimi spojinami, kot vinski kamen. V vseh vzorcih sem identificirala samo galno kislino, 3,5-dihidroksibenzojsko kislino in kvercetin; z izjemo belega vinskega kamna (VZ 2), ki je vseboval le kvercetin. Ostalih fenolnih spojin v nobenem od vzorcev nisem zaznala.

Language:Slovenian
Keywords:vino, vinski kamen, fenolne spojine, HPLC, MS
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Technology
Year:2020
COBISS.SI-ID:26500867 Link is opened in a new window
Views:112
Downloads:49
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Secondary language

Language:English
Title:Determination of phenolic compounds in wine and in cream of tartar
Abstract:
In my diploma thesis, the following phenolic compounds in wine and cream of tartar were determined: 3,5-dihydroxybenzoic acid, p-coumaric acid, vanillic acid, gallic acid, sinapic acid, (-)-epicatechin, ellagic acid, quercetin and chlorogenic acid. I analysed 3 wine samples: refošk, rumeni muškat and white wine (unknown varieties) and 3 samples of cream of tartar which originates from corresponding wine. The determination of phenolic compounds was performed by high-performance liquid chromatography with UV/VIS detection. Due to the complex composition of the samples, I analysed them by liquid chromatography, coupled with mass spectrometry (MS), based on which I also performed a quantitative determination. Coupling with MS proved to be more appropriate as I was able to determine more phenolic compounds by this method than by UV/VIS detection. Wine samples were more enriched in phenolic compounds than cream of tartar. In all samples, only gallic acid, 3,5-dihydroxybenzoic acid and quercetin were identified, except for white cream of tartar (VZ 2) containing only quercetin. I did not detect any other phenolic compounds in any of the samples.

Keywords:wine, cream of tartar, phenolic compounds, HPLC, MS

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