| dc.contributor.advisor |
Kramářová, Daniela
|
|
| dc.contributor.author |
Kratinová, Gabriela
|
|
| dc.date.accessioned |
2010-07-14T16:55:15Z |
|
| dc.date.available |
2010-07-14T16:55:15Z |
|
| dc.date.issued |
2007-06-04 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/2912
|
|
| dc.description.abstract |
Bakalářská práce byla zaměřena na získání souhrnných poznatků o vitaminech B3 (niacin) a B6 (pyridoxin). Hlavním zdrojem těchto vitaminů je především maso (hovězí, vepřové i drůbeží), vnitřnosti (játra, ledviny), z rostlinných zdrojů jsou vhodné cereálie (obilí, pše-ničná mouka) a luštěniny. V práci jsou shrnuty postupy pro stanovení niacinu a pyrido-xinu se zaměřením na chromatografickou techniku HPLC (Vysokoúčiná kapalinová chromatografie). |
cs |
| dc.format |
49 s, 5 s. |
cs |
| dc.format.extent |
1065213 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
niacin
|
cs |
| dc.subject |
pyridoxin
|
cs |
| dc.subject |
HPLC
|
cs |
| dc.subject |
HPLC-UV/VIS
|
cs |
| dc.subject |
niacin
|
en |
| dc.subject |
pyridoxin
|
en |
| dc.subject |
HPLC
|
en |
| dc.subject |
HPLC-UV/VIS
|
en |
| dc.title |
Možnosti stanovení niacinu a pyridoxinu |
cs |
| dc.title.alternative |
Possibility of determination niacin and pyridoxin |
en |
| dc.type |
bakalářská práce |
cs |
| dc.contributor.referee |
Zemanová, Jana |
|
| dc.date.accepted |
2007-06-21 |
|
| dc.description.abstract-translated |
This thesis was focused on obtaining komplete information about vitamins B3 (niacin) and B6 (pyridoxin). Main sources of these vitamins are meat (beef, pork and poultry), entrails (liver, kidney), fishes and trast, cereals (corns, wheat flour) and legumens (peas, bean). Both vitamins are attended at much of metabolism reactions in organism. Therefore, these vitamins are necessary for human sustenance especially for right growth and evolution. The next part of this study was to find measurements conditions for them based on HPLC techniques (High Performance Liquid Chromatography). |
en |
| dc.description.department |
Ústav potravinářského inženýrství |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/142
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-discipline |
Chemistry and food technologies |
en |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Bc. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and food technologies |
en |
| dc.identifier.stag |
5384
|
|
| dc.date.assigned |
2007-01-08 |
|
| utb.result.grade |
A |
|
