|
|
Determination of selected parameters in foreign beers
Punčochářová, Lenka ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
The aim of this thesis is determination of selected polyphenols, organic acids and elements (major and minor) in a foreign beers. Production of malt, beer production, beer types and beer styles are described in the theoretical part. Also analytical methods of beer analysis such as high performance liquid chromatography, iont chromatography and inductively coupled plasma optical emission spectrometry are described. The Experimental part deals with preparation of samples and calibration solutions, setting devices up and analysis of foreign beers samples. There were analyzed 14 foreign beers of which 11 samples were top-fermented beers, 3 samples were bottom-fermented. Four samples were produced in Belgium, three in England, three in Germany, two in the US, one in Holland and one in Poland. The results give an overview of the contents of compounds in foreign beers.
|
|
|
The optimization and validation of the method for assessment of free fatty acids
Sýkora, Michal ; Diviš, Pavel (referee) ; Vítová, Eva (advisor)
This master thesis deals with the development of method for free fatty acids determination in natural and processed cheese. In the theoretical part the possibilities of extraction, fractionation and determination of lipid fractions, characterization of fatty acids and various methods of their determination are described, as well as determination of free fatty acids. The main scope of the experimental section is optimization and validation of the selected method for determination of free fatty acids in various cheese matrices. For extraction of lipids from the sample the method with the mixture of diethylether and petrolether according to ČSN EN ISO 1735 was selected. Thin-layer chromatography and solid phase extraction were tested and compared for separation of free fatty acids. The method according to ČSN EN ISO 5509, using methanol solution of bortrifluoride, was applied for esterification. Fatty acid methyl esters were determined by gas chromatography with flame-ionization detection.
|
|
|
Draft beer analysis by HPLC-ELSD and IC
Vanduchová, Petra ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
In this bachelor thesis is discussed the brewing process and composition of the beer. The experimental part deals with analysis of polyphenolic compounds and carbohydrates by HPLC, analysis of organic acids by the IC and the ICP-OES method was used for analysis of elements. The HPLC method was used to determine eleven polyphenols. Gallic acid was the most represented compound of polyphenols and quercetin was the least represented compound. Glucose, fructose and sucrose were analysed by HPLC and the most represented compound of carbohydrates was glucose. The ICP-OES method was used to determine ten elements. Zinc was the least represented element in the analysis and phosphorus and potassium were the most represented in the analysis.
|
|
|
Monitoring the stability of the beer brewing process
Tichá, Anna ; Štursa, Václav (referee) ; Diviš, Pavel (advisor)
The bachelor thesis deals with the analysis of 3 samples of the same beer, brewed in different batches of the brewing process. The analyzed sample is Dalešická jedenáctka - light lager of 11% of the Stock Brewery Dalešice, a.s., which was taken directly from the lager tanks in the brewery. The aspect we have examined were total protein content, total carbohydrate content, maltose content, total polyphenol content and ethanol content. The Hartree-lowry method was used to analyzed the total protein content. Total carbohydrates were measured spectrophotometrically using anthrone reagent. The maltose content was analysed by HPLC with an ELSD detector. The total polyphenol content was analyzed by the Folin-Ciocaltau reagent method and measured spectrophotometrically. The ethanol content was analyzed on a HPLC using a refractometric detector. The aim of the work was to compare to what extent the process of beer production is stable and what parameters may change in the final product
|
|
|
Study of changes in the chemical composition of coffee during roasting
Kohoutová, Lenka ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with monitoring of changes in acrylamide and hydroxymethylfurfural levels in coffee during the process of roasting. Green coffee was roasted using two separate roasting modes (medium roast: temperature 210 °C for duration of 14 minutes, City roast: temperature 220 °C for 17 minutes). Concentration of acrylamide and hydroxymethylfurfural for various roasting durations was determined by high performance liquid chromatography. For the determination of acrylamide, linear growth of the concentration was observed. The final levels of acrylamide corresponded with levels given by the literature, although the characteristic trend of acrylamide formation was not observed. Typical trend of hydroxymethylfurfural formation was observed in samples roasted with City roast mode, while the first part of the trend was also apparent in samples roasted with medium roast mode. Final levels of hydroxymethylfurfural in roasted coffee were within the limits given by the literature.
|
|
|
Determination of selected metals in grapes cultivated by different techniques
Kubicová, Lenka ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
The aim of this study is to determine the content of selected metals (As, Ba, Cd, Co, Cr, Cu, Mn, Mo, Ni, Se, Sn, Sr, Pb, V, Zn) in samples of leaves and grapes produced by ecologic agriculture and compare to results with leaves and grapes produced by integrated agriculture. The measured results used to assess the impact of agricultural technology on the quality of vines and grapes. The amount of elements was analysed using inductively coupled plasma mass spectrometry after previous digestion of sapmles using microwaves. Concentrations of elements in leaves and grapes from organic and integrated farming did not differ significantly only in the case of copper concentrations were measured higher concentrations in samples from organic farming. This difference is probably caused by different doses of authorized protective equipment based on copper in the organic and integrated farming.
|
|
|
Monitoring of chemical composition changes in wine during the wine making process
Orságová, Marie ; Punčochářová, Lenka (referee) ; Diviš, Pavel (advisor)
The Chardonnay wine variety was harvested in the region of Znojmo on the wine rout Načeratický kopec. In connection with the entire winemaking process of this particular variety, research was focused on mineral concentration changes during the maturation process. The theoretical part characterizes the technology of wine production, as well as the classification and chemical composition of wine. In the experimental part, the analytical technique of inductively coupled plasma optical emission spectrometry (ICP-OES) was used for the determination of minerals (K, Ca, P, Mg, Na, Zn, Cu, Fe and Mn) in wine. The data show the differences in the concentrations of all macroelements and microelements during the whole wine production technology.
|
|
|
Application of Diffusive Gradients in Thin Films Technique in Food and Environmental Analysis
Reichstädter, Marek ; Čáslavský, Josef (referee) ; Urík,, Martin (referee) ; Diviš, Pavel (advisor)
Tato dizertační práce zkoumá vývoj techniky difúzního gradientu v tenkém filmu (DGT) pro stanovení rtuti (Hg) a dalších stopových kovů a dále rozšířené možnosti použití této techniky. Technika DGT je v této práci vyvinuta pro stanovení Hg a dalších stopových prvků v různých kapalných médiích. Dvě rozdílná sorpční média specifická pro rtuť byla testována pro použití v technice DGT – Purolite S924 a cysteinem modifikovaná aminopropyl silika (CAPS). Purolite S924 je komerčně dostupný chelatační iontoměnič, CAPS byla připravena v laboratorních podmínkách imobilizací cysteinu na 3-aminopropyl funkcionalizovanou siliku pomocí glutaraladehydu. Obě testovaná sorpční média ukázala slibný aplikační potenciál pro užití v technice DGT díky funkčnosti v roztocích o širokém rozsahu pH i iontové síly. Funkčnost DGT s novými sorpčními médii byla porovnána s technikami DGT s běžně používanými sorbenty Chelex-100 a 3-merkaptopropylfunkcionalizovanou silikou. Hlavní výhodou sorpčních médií Purolite S924 a CAPS je schopnost současného stanovení Hg a dalších stopových kovů (Cd, Pb, Co, Ni, Cu). Vzhledem k odlišným požadavkům na sorpční média používaná v technice DGT nebylo dosud současné kvantitativní stanovení Hg a dalších stopových kovů možné. Doposud byly zapotřebí dvě samostatné techniky DGT – jedna pro Hg a druhá pro další stopové kovy, což zvyšuje množství vzorků pro analýzu a množství použitého spotřebního materiálu. Technika DGT s CAPS byla použita pro stanovení koncentrací kovů v námořních přístavech v Oostende a Zeebrugge na belgickém pobřeží Severního moře. Přestože byla technika DGT původně představena pro použití v analytické chemii životního prostředí, byla v této práci zkoumáno i použití této techniky v analýze potravin. V prostředí rybí omáčky byla ověřena funkčnost techniky DGT a stanoveny difúzní koeficienty Hg a dalších stopových prvků. Technika DGT byla následně použita pro stanovení koncentrace rtuti a dalších stopových kovů v různých komerčně dostupných vzorcích rybí omáčky. Výsledky nově navrhnutého analytického postupu s použitím techniky DGT byly porovnány s výsledky přímé analýzy atomovou absorpční spektroskopií s termální dekompozicí a amalgamací zlatem (TD-AAS) a po mikrovlnném rozkladu vzorků omáčky také s výsledky sektorové hmotnostní spektrometrie s indukčně vázanou plazmou (SF-ICP-MS). Díky předkoncentrační schopnosti techniky DGT byly dosaženy nižší detekční limity ve srovnání s TD-AAS nebo SF-ICP-MS. Technika DGT díky schopnosti oddělení analytů z komplexní matrice rybí omáčky rovněž snížila opotřebení a koroze kovových částí použitých instrumentálních technik.
|
|
|
Effect of roasting on the sensory profile of coffee
Šajdlerová, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the effect of roasting on the content of carbohydrates and aromatic compounds in coffee. It also studies changes in coffee acidity based on different level of roasting. In the practical part there was measured pH, it was conducted setting of glucose, fructose and sucrose content by liquid chromatography, analysis of aromatic compounds using gas chromatography and also sensoric analysis of 17 types of coffee. Each one was roasted using two different temperatures (210 °C and 240 °C). Based on the statistical processing of basic chemical analysis and sensory analysis, significant differences were found between determined parametres of coffee samples roasted at 210 ° C and 240 ° C. Processing of results of sensory and chemical analysis of coffee samples did not manage to differentiate coffee samples from each other based on their geographic origin. At a lower level of coffee roasting there was found weak, but statistically significant correlation between the results of the sensory analysis and the content of aromatic compounds, while for the higher degree of coffee roasting no correlation was found.
|
|
|
Analysis of milk by ICP-OES technique
Kaňová, Veronika ; Hrstka, Miroslav (referee) ; Diviš, Pavel (advisor)
The theoretical part of the thesis deals with the chemical composition of cow’s milk, with the description of chosen methods of sample pretreatment and with the description of the used technique ICP-OES. The practical part is aimed at individual preparations of samples and at analysis of chosen chemical elements (Ca, Na, K, Mg a P). Milk is a really complicated polydisperse system. The preparation of samples with milk is very important step before the measurement itself. In the thesis a comparison of four selected methods of sample preparation was made: bare dilution, dilution with addition of Triton X 100, wet ashing and sonication. Selected elements were analysed with the help of ICP-OES. Final concentrations were compared with CRM of dried milk. Data showed that the most accurate are methods of preparation of diluted sample and wet ashing. Four different types of milk were analysed with the help of those two selected methods. The diluted samples showed a bigger anomaly of measuring than the mineralization of wet ashing which came to the loss of analyte because of fat elements contained in milk.
|
guest ::
