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Vývoj, optimalizace a validace analytické metody na stanovení kyseliny chikorové a dalších derivátů kyseliny kávové pomocí LC/MS
PAZDERKOVÁ, Nela
This thesis deals with the development, optimization, and validation of an analytical method for the determination of chicoric acid and other caffeic acid derivates using LC/MS. First, the development and optimization of the analytical method was conducted. The following parameters were selected for the optimization: mobile phase composition and flow rate injection volume capillary temperature, voltage S-lens and F-lens voltage, ion injection time, product ion selection, and collision energy. Then, the analytical method was successfully validated and tested for quantitative analysis in a range of Echinacea food matrixes - tea, tablet, and tincture.
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Hydroxyskořicové kyseliny v moštových odrůdách révy vinné
Brzobohatá, Anna
In the thesis the author observes a progression of volume of hydroxycinnamic acids in grapes of a grapevine. Ten brands of grapevine originating from Mikulov vine subregion village Lednice were selected for the experiment that proceeded in September and October 2016. The development of hydroxycinnamic acids during a process of maturing was observed with four out of these brands as well as relation of their volume to basic analytic variables of a must. The remaining six vine brands were compared for volume of hydroxycinnamic acids as an attribute of a given brand in two takings. Literary part of the thesis approaches matters of fenolic substances with focus on hydroxycinnamic acids, their structure and forms. This part also contains a brief characteristics of the ten types of grapevine selected for the experiment.
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Vliv před-fermentační macerace na obsahové látky moštu révy vinné
Sapík, Miloslav
Data shows that if the year is similar to year 2013, as regards to the increased content of titratable acid, there can be a longer maceration pulp, which may serve as the future harmoniousness wine. Appropriate sufficient time of maceration for any decrease in titratable acidity corresponds to the period of maceration form 4 to 12 hours. Regarding the tartaric acid and malic acid, the time of maceration appears to be approximately 8 hours. From this time forth there may be rises in values of malic acid,which can cause microbiological instability. If we wanted to get the largest share of the health-promoting substances of this year, the must had to be macerated at least 48 hours.
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