| dc.contributor.advisor |
Bučková, Martina
|
|
| dc.contributor.author |
Ilčík, Petr
|
|
| dc.date.accessioned |
2013-10-10T19:16:12Z |
|
| dc.date.available |
2013-10-10T19:16:12Z |
|
| dc.date.issued |
2013-02-11 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/23657
|
|
| dc.description.abstract |
Diplomová práce se zabývá problematikou stanovení riboflavinu v potravinách. Teoretická část je věnována charakteristice riboflavinu, jeho úlohám v metabolismu a výčtu hlavních zdrojů ve stravě. Přehledně jsou zmíněny metody používané pro stanovení riboflavinu v potravinách, podrobněji je popsána metoda luminiscenční fluorimetrie. Praktická část práce je zaměřena na stanovení riboflavinu v roztocích a v tavených sýrech metodou spektrální fluorimetrie a ověření degradace riboflavinu ve vodném roztoku účinkem denního světla. |
cs |
| dc.format |
67 |
cs |
| dc.format.extent |
1885604 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 |
Riboflavin
|
cs |
| dc.subject |
vitamin B2
|
cs |
| dc.subject |
metoda luminiscence
|
cs |
| dc.subject |
spektrofluorimetrie
|
cs |
| dc.subject |
fotodegradace
|
cs |
| dc.subject |
tavený sýr
|
cs |
| dc.subject |
Riboflavin
|
en |
| dc.subject |
vitamin B2
|
en |
| dc.subject |
Luminiscence method
|
en |
| dc.subject |
method Spectrofluorometry
|
en |
| dc.subject |
photodegradation
|
en |
| dc.subject |
cream cheese
|
en |
| dc.title |
Použití luminiscenční spektrofluorimetrie pro stanovení riboflavinu |
cs |
| dc.title.alternative |
Application of Luminiscence Spectrofluorimetry for Riboflavin Determination |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Škrovánková, Soňa |
|
| dc.date.accepted |
2013-05-29 |
|
| dc.description.abstract-translated |
Diploma thesis deals with the determination of Riboflavin in foods. The theoretical part is dedicated to the characteristics of the riboflavin, his roles in metabolism and the list of main sources in diet. Clearly referred to the methods used for the determination of Riboflavin in food, in detail are described a method of luminescent fluorometry. The practical part of the thesis is focused on the determination of Riboflavin in solutions and in processed cheeses using the method of spectral fluorometry and verification of degradation of Riboflavin in aqueous solution by the effect of natural light. |
en |
| dc.description.department |
Ústav analýzy a chemie potravin |
cs |
| dc.description.result |
obhájeno |
cs |
| dc.parent.uri |
http://hdl.handle.net/10563/18592
|
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 |
30888
|
|
| utb.result.grade |
B |
|
| dc.date.submitted |
2013-05-14 |
|
