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Verification of the authenticity of remains of 18th century medicinal products containing juniper or liquorice
Lener, Tomáš ; Nesměrák, Karel (advisor) ; Kubíčková, Anna (referee)
Three remains of historical pharmaceuticals from 18th century containing juniper (Rob juniperi, Lignum juniperi) or liquorice (Pulvis radicis liquiritiae) were analyzed by HPLC-MS method and their authenticity was verified using a chemotaxonomic approach. Current reference material was the source of chemotaxonomic markers and also a raw material for replication of Rob juniperi according to two period recepies. HPLC-MS method provided good results but wasinsufficienttoanalyzeLignumjuniperi.Therefore,GC-MSmethod wasalsousedto analyzethejunipersamplesand it provided sufficient results to prove the authenticity of both juniper samples. HPLC-MS method identified viridiflorin heptoside for the first time in juniper material, for which as well as for five liquorice markers ESI fragmentation spectra weremeasured and theirpossiblefragmentation mechanismwasproposed.Based on theobtained results, thepreparation ofhistorical samplesfrom the mentioned plants can beconfirmed. Key words: HPLC-MS, GC-MS,Chemotaxonomy, Juniper,Liquorice, Tandemmass spectrometry,Viridiflorin
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Study of selected technological properties of licorice mass
Gajdušek, Martin ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with the study of selected technological properties of liquorice matter. By microscopic observation it was found that at a content of more than 10% of the boiled starch grains or more than 30% of the non-swollen grains, the mass does not achieve the desired properties for further processing. Technological loss during drying depends mainly on time, but also on location in the oven, both in height and space. The highest technological loss was achieved mainly in the highest positions in the oven. By liquid chromatography was determined 11.8% glucose, 9.2% fructose, 23.3% sucrose in liquorice mass prior to cooking; 11.9% glucose, 9.4% fructose, 22.6% sucrose in cooked matter; 12.7% glucose, 10.8% fructose and 20.1% sucrose in dried liquorice products.
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Study of selected technological properties of licorice mass
Gajdušek, Martin ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with the study of selected technological properties of liquorice matter. By microscopic observation it was found that at a content of more than 10% of the boiled starch grains or more than 30% of the non-swollen grains, the mass does not achieve the desired properties for further processing. Technological loss during drying depends mainly on time, but also on location in the oven, both in height and space. The highest technological loss was achieved mainly in the highest positions in the oven. By liquid chromatography was determined 11.8% glucose, 9.2% fructose, 23.3% sucrose in liquorice mass prior to cooking; 11.9% glucose, 9.4% fructose, 22.6% sucrose in cooked matter; 12.7% glucose, 10.8% fructose and 20.1% sucrose in dried liquorice products.
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Posssibilities of entrance of the Finnish company on the Czech market
Zieglerová, Klára ; Regnerová, Olga (advisor) ; Zdeněk, Zdeněk (referee)
This thesis on "Possibilities of entrance of Finnish company on the Czech market" is focused on gathering pieces of knowledge about the Czech market and consumerist behavior in the market area of necessary confectionery that leads to suitable methods for the Finnish company Kouvolan Lakritsi to enter the Czech market. Furthermore, the thesis contains the analysis of the Kouvolan Lakritsi internationalization process involved in the selection of the appropriate international cooperation and the scheme for the international programme for the selected company.
The thesis is divided into three parts. The first part presents theoretical details to create a complete analysis of the Czech market, evaluate the internationalization options and design an international marketing plan for the selected company. The constitutive part of the theoretical basis accounts for the description of the use of liquorice especially in food industry. The second part of the thesis introduces the Kouvolan Lakritsi company, so that the reader gains a comprehensive concept of its manufacturing and business activity in the field of liquorice confectionery. It aims to evaluate the current international activities and its potential assertion on the Czech market. It also deals with the analysis of the Czech market in the confectionery area and the consumption development and shopping habits of Czech customers. The third part summarizes the motives of Kouvolan Lakritsi to enter the Czech market, it concretizes the placement of its products on foreign and Czech markets, it selects a suitable method to enter the market and suggests cooperation search and application of the international marketing programme. The final part of the thesis covers the propositions and recommendations for the extension of the thesis in cooperation with a selected consulting company Logio, where the author acts.
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