Primjena ultrazvučne ekstrakcije otapalom i mikroekstrakcije vršnih para na krutoj fazi za karakterizaciju meda
Contribution of the honeybees and hives environment to volatile honey compounds is determined by preparing saccharose probe (the bees in closed hive were feeded with saccharose solution). Identified compounds were similar to cuticular and comb waxes and less to bee pheromones. Thermal treatment of the probe at 80 oC and 365 days storage enabled investigation of artefacts formation that may occur in honey. The results of honey (sage, lavender, willow and amorpha) investigation are highly dependent on the applied extraction method with significant qualitative and quantitative differences among headspace extracts (HS-SPME) and ultrasonic solvent extracts (USE). The headspace contained high volatile compounds with lower molecular masses. USE enabled the extraction of semi-volatile and water-soluble compounds, particularly benzoic acid, vanillic acid and phenyllactic acid. The application of ultrasonic water bath (indirect sonification) with the solvent pentane : diethyl ether 1 : 2 v/v was suitable for all the samples. On the other hand, the extraction of nonpolar compounds with pentane and thereafter extraction with more polar diethyl ether enabled more detailed analysis. Applied techniques are complementary and application of only one of them does not provide complete insight in the honey composition and wrong conclusions can be drawn, particularly regarding identification of the honey botanical origin markers.
|Creator||Marijanović, Zvonimir (Search Europeana for this person)|
|Collection||Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY. Department of Food Technologies.|
|Subject Terms||BIOTECHNICAL SCIENCES. Food Technology. Food Safety and Quality., Apiculture. Keeping, breeding and management of insects and other arthropods. Hunting. Fishing. Fish breeding, honey, extraction, cromatography|
|Provider||National and University Library in Zagreb|