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Determination of benzo(a)pyrene content in smoked meat products using modern isolation techniques
Suranová, Mária ; Šimon, Peter (oponent) ; Šimko, Peter (vedoucí práce)
In this work a new simplified procedure for isolation and determination of PAH in smoked meat products was developed. This procedure is using ASE as selective extraction technique. Its principle is addition of silicagel activated during 18 hours at 140 °C directly to the extraction cell in ratio 10 g to 1 g of homogenized sample. In the next step the sample is extracted by n-hexane at 100 °C and 10 MPa for three 10 minutes static extraction cycles. The flush volume is 60 % and the purge time 120 sec. During the extraction silicagel adsorb koextracted lipids and thus the obtained extract is suitable for immediate HPLC-FLD analysis. On the contrary, the classical extraction procedures with nonpolar solvent require difficult purification of extract for removal of unwanted lipids. Mostly applied techniques here are GPC and SPE. The new procedure was validated for determination of B[a]P as well as for determination of 4 PAH (B[a]A, CHR, B[b]F, B[a]P) in smoked sausages. It meets all requirements to be set by Regulation (EC) No 333/2007, respective by new Regulation (EC) No 836/2011. After the method validation, the content of 4 PAH was investigated in twelve samples of various smoked sausages manufactured in Slovakia. Two analyzed products showed high PAH levels exceeding maximum legislation limits set for B[a]P as well as for sum of 4 PAH by Regulation (EC) No 835/2011.
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Probiotic bacteria in pharmaceutical products
Suranová, Mária ; Vránová, Dana (oponent) ; Veselá, Mária (vedoucí práce)
Probiotics are live microorganisms, that when administered in adequate amount confer a health benefit on the host. They are used as part of specific milk products and either as dietary supplements in form of tablets, capsules, coated pills and sirups. The most famous probiotic microorganisms are bacteria of Lactobacillus and Bifidobacterium genus, that belong in group of lactic acid bacteria. For the assessment of probiotic preparations is used broad range of methods for the microbial analysis of foods. These methods can be separated on quantitative, that enumerate amount of microorganisms in product and qualitative, that are capable detect presence or absence of certain microorganisms. Both types of the methods have large importance in control of the efficiency probiotic preparations.
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Determination of benzo(a)pyrene content in smoked meat products using modern isolation techniques
Suranová, Mária ; Šimon, Peter (oponent) ; Šimko, Peter (vedoucí práce)
In this work a new simplified procedure for isolation and determination of PAH in smoked meat products was developed. This procedure is using ASE as selective extraction technique. Its principle is addition of silicagel activated during 18 hours at 140 °C directly to the extraction cell in ratio 10 g to 1 g of homogenized sample. In the next step the sample is extracted by n-hexane at 100 °C and 10 MPa for three 10 minutes static extraction cycles. The flush volume is 60 % and the purge time 120 sec. During the extraction silicagel adsorb koextracted lipids and thus the obtained extract is suitable for immediate HPLC-FLD analysis. On the contrary, the classical extraction procedures with nonpolar solvent require difficult purification of extract for removal of unwanted lipids. Mostly applied techniques here are GPC and SPE. The new procedure was validated for determination of B[a]P as well as for determination of 4 PAH (B[a]A, CHR, B[b]F, B[a]P) in smoked sausages. It meets all requirements to be set by Regulation (EC) No 333/2007, respective by new Regulation (EC) No 836/2011. After the method validation, the content of 4 PAH was investigated in twelve samples of various smoked sausages manufactured in Slovakia. Two analyzed products showed high PAH levels exceeding maximum legislation limits set for B[a]P as well as for sum of 4 PAH by Regulation (EC) No 835/2011.
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Probiotic bacteria in pharmaceutical products
Suranová, Mária ; Vránová, Dana (oponent) ; Veselá, Mária (vedoucí práce)
Probiotics are live microorganisms, that when administered in adequate amount confer a health benefit on the host. They are used as part of specific milk products and either as dietary supplements in form of tablets, capsules, coated pills and sirups. The most famous probiotic microorganisms are bacteria of Lactobacillus and Bifidobacterium genus, that belong in group of lactic acid bacteria. For the assessment of probiotic preparations is used broad range of methods for the microbial analysis of foods. These methods can be separated on quantitative, that enumerate amount of microorganisms in product and qualitative, that are capable detect presence or absence of certain microorganisms. Both types of the methods have large importance in control of the efficiency probiotic preparations.
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