| dc.contributor.advisor |
Vícha, Robert
|
|
| dc.contributor.author |
Hourová, Markéta
|
|
| dc.date.accessioned |
2010-07-17T02:21:42Z |
|
| dc.date.available |
2010-07-17T02:21:42Z |
|
| dc.date.issued |
2008-05-20 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/7309
|
|
| dc.description.abstract |
Cílem této práce bylo vyvinout metodu pro stanovení mastných kyselin (MK) v tavených sýrech. V prvé řadě byla zjištěna použitelnost GC-MS metody na čistých vzorcích tuku (olej, sádlo) a poté reprodukovatelnost na vzorcích taveného sýra. Celá metoda zahrnuje sušení vzorku, izolaci tukových složek, převedení na methylestery jednotlivých MK a kvalitativní i kvantitativní stanovení metodou GC-MS. |
cs |
| dc.format |
71 s. |
cs |
| dc.format.extent |
2167231 bytes |
cs |
| dc.format.mimetype |
application/pdf |
cs |
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Pouze v rámci univerzity |
|
| dc.subject |
Tavené sýry
|
cs |
| dc.subject |
mastné kyseliny
|
cs |
| dc.subject |
methylestery
|
cs |
| dc.subject |
plynová chromatografie
|
cs |
| dc.subject |
Soxhletova extrakce
|
cs |
| dc.subject |
Processed cheese
|
en |
| dc.subject |
Fatty acids
|
en |
| dc.subject |
Methyl esters
|
en |
| dc.subject |
Gas chromatography
|
en |
| dc.subject |
Soxhlet extraction
|
en |
| dc.subject |
FAME
|
en |
| dc.title |
Analýza mastných kyselin v tavených sýrech metodou GC-MS |
cs |
| dc.title.alternative |
Analyses of Fatty Acids in Processed Chesse Using GC-MS |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Buňka, František |
|
| dc.date.accepted |
2008-06-02 |
|
| dc.description.abstract-translated |
The developing of GC-MS method for fatty acids methyl esters (FAMEs) dettermination in processed cheese was the objective of this work. At first, the developed method was tested on known samples of fat (sun-flower oil, lard) and subsequently the reproducubility was tested on processed cheese sample. Complete method includes sample drying, fat isolation, esterifikation and GC-MS analyses of FAMEs mixture. |
en |
| dc.description.department |
Ústav potravinářského inženýrství |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/202
|
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/220
|
cs |
| dc.thesis.degree-discipline |
Technologie, hygiena a ekonomika výroby potravin |
cs |
| dc.thesis.degree-discipline |
Technology, hygiene and economics of food production |
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 |
Ing. |
cs |
| dc.thesis.degree-program |
Chemie a technologie potravin |
cs |
| dc.thesis.degree-program |
Chemistry and food technologies |
en |
| dc.identifier.stag |
8049
|
|
| dc.date.assigned |
2007-11-08 |
|
| utb.result.grade |
A |
|
