Določitev hlapnih komponent v medu z GC-MS

Šmajdek, Svit (avtor), Kočar, Drago (mentor)

V magistrskem delu sem se ukvarjal z določitvijo hlapnih komponent v medu z GC-MS. Najprej sem optimiziral metodo za njihovo določitev. Poiskal sem primeren način za pripravo vzorcev. Pri tem sem ugotovil, da dodatek nasičene vodne raztopine NaCl pomaga pri ekstrakciji spojin. Za tem sem optimiziral še čas in temperaturo ekstrakcije ter temperaturni program. S pripravljeno metodo sem določil hlapne komponente v cvetličnem, gozdnem, akacijevem, lipovem, hojevem, smrekovem in kostanjevem medu. V vseh skupaj sem določil prisotnost 148 spojin. Največ različnih je vseboval lipov med. Z masnimi spektri, ki sem jih dobil in njihovo primerjavo z NIST-ovo knjižnico sem uspel identificirati nekatere izmed spojin, ostalim pa sem določil strukturne fragmente, iz katerih so sestavljene. Ugotovil sem, da gre predvsem za alkohole, aldehide, kisline in estre. Pogosto se pojavljajo terpeni in terpenoidi. Za bolj gotovo identifikacijo sem z isto metodo analiziral še nekatere standarde. Ugotovil sem, da nekateri izmed analiziranih vzorcev medu vsebujejo furfural, 2-metilbutanojsko kislino, stiren, benzil alkohol, fenilacetaldehid, acetofenon in fenilocetno kislino. Noben vzorec pa ne vsebuje dekanojske kisline, dodekanola in kinolin-5-ola.

• Jezik: Slovenski jezik
• Ključne besede: Med, hlapne komponente, plinska kromatografija, masna spektrometrija.
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: FKKT - Fakulteta za kemijo in kemijsko tehnologijo
• Leto izida: 2021
• PID: 20.500.12556/RUL-128031
• COBISS.SI-ID: 70490371
• Datum objave v RUL: 01.07.2021

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Determination of volatile compounds in honey with GC-MS

Izvleček

In my master's thesis, I studied determination of volatile compounds in honey with the use of GC-MS. I first optimised the method for their determination. I was looking for a suitable way to prepare the samples. In doing so, I found out that the addition of saturated aqueous NaCl solution aids in the extraction of the compounds. After that I optimised the extraction time and temperature, as well as the temperature program. Using the prepared method, I determined the volatile compounds in floral, forest, acacia, lime, fir, spruce and chestnut honey. I determined the presence of 148 compounds, with lime honey containing the most variety. With the obtained mass spectra and their comparison with the NIST library, I was able to identify some of the compounds. In others I determined the structural fragments of which they are composed. I found out that these compounds are mainly alcohols, aldehydes, acids and esters. There are many terpenes and terpenoids. For a more definite identification, I used the same method to analyse some standards. I found that some of the honey samples analysed contained furfural, 2-methylbutanic acid, styrene, benzyl alcohol, phenylacetaldehyde, acetophenone and phenylacetic acid. However, no sample contained decanoic acid, dodecanol or quinolin-5-ol.

• Ključne besede: Honey, volatile compounds, gas chromatography, mass spectrometry.