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Chromatografická analýza rostlin a produktů spojených s výrobou absinthu a testování odpadů z výroby jako možného zdroje biopesticidů
BEDNÁŘ, Jan
This thesis deals with the analysis of herbs traditionally used for the absinth production: Pimpinella anisum, Foeniculum vulgare and Artemisia absinthium. The suitable GC-MS methods were developed and validated and they were used for the determination of the volatile substances content in essential oils and dried herbs which are available at the Czech market. Another aim of this study was to determine the content of t anethole and -thujone during the distillation of absinth in both laboratory and industrial scale. Finally, distillation residues were tested on Spodoptera litoralis larvae for potential pesticidal effects at VÚRV.
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Stabilita šťávy zeleného ječmene pomocí silic vybraných rostlinných druhů
Juříčková, Jana
Bachelor theses is themed Stabilization of juice a young barley with the use of essential oils of different plant species is focusing on the substances contained in a young barley, its cultivation and process of juice production and a use of essential oils for juice stabilization. The theoretical part it is dealing with cultivation and processing of a young barley then the different plant species and preservative properties of the essential oils. The practical part is focused on barley cultivation in laboratory conditions processing and a use of essential oils. Essential oils are from the conservation point of view a very valuable material and they are beginning to more widely use. In this project were used essential oils of different plant species and it fennel (Foeniculum), cinnamon (Cinnamonum), lemon balm (Melissa) and mint (Mentha). After adding the essential oils at the samples was carried out sensory evaluation and processing of the results.
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Možnosti skladování a zpracování méně známých druhů zeleniny
Nedoma, Ondřej
In this diploma thesis were described some of the lesser-known vegetables. In practical experiments were stored fruits of buternut squashes, cape gooseberries and fennel bulbs. These plant parts were also processed. For the fennel was found storability 2-3 weeks at 5 °C. Cape gooseberries shown shelf life without decreasing the nutritional quality of 3-4 weeks at 5 °C. For buternut were found storability 18 weeks at 18 °C. From fennel was made and sensory evaluated two variants of chutney. From buternut sqash was made candied product in two varints. From cape gosebery were made compote and lyophilized product. The lyophilized product was designed as part of the muesli mixture.
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