| dc.contributor.advisor |
Kramářová, Daniela
|
|
| dc.contributor.author |
Bačáková, Marie
|
|
| dc.date.accessioned |
2010-07-16T14:18:26Z |
|
| dc.date.available |
2010-07-16T14:18:26Z |
|
| dc.date.issued |
2008-05-16 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
cs |
| dc.identifier.uri |
http://hdl.handle.net/10563/5742
|
|
| dc.description.abstract |
Cílem práce bylo stanovení biologicky aktivních látek brokolice (Brassica oleracea convar. Italica) jako je škrob, chlorofyl, fosfor, beta-karoten a vitamin C. Pozornost byla také věnována obsahu těžkých kovů. Ke stanovení beta-karotenu a vitaminu C byla použita chromatografická metoda HPLC-ECD. Byly vypracovány vhodné extrakční postupy a op-timální chromatografické podmínky pro detekci beta-karotenu v brokolici. |
cs |
| dc.format |
101 s., 13 s.příloh |
cs |
| dc.format.extent |
3108218 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 |
Klíčová slova: brokolice
|
cs |
| dc.subject |
beta-karoten
|
cs |
| dc.subject |
vitamin C
|
cs |
| dc.subject |
HPLC-ECD
|
cs |
| dc.subject |
broccoli
|
en |
| dc.subject |
beta-carotene
|
en |
| dc.subject |
vitamin C
|
en |
| dc.subject |
HPLC-ECD
|
en |
| dc.title |
Chemické charakteristiky brokolice |
cs |
| dc.title.alternative |
Chemical characteristics of broccoli |
en |
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Zemanová, Jana |
|
| dc.date.accepted |
2008-06-03 |
|
| dc.description.abstract-translated |
The aim of this work was to specify biological active substances in broccoli (Brassica oleracea convar. Italica) such as starch, chlorophyll, phosphorus, beta-carotene and vitamin C. Consideration was given to amount of heavy metals as well. For determi-nation of beta-carotene and vitamin C chromatographic method based on HPLC-ECD was used. Suitable procedure for extraction and installation of optimal chromatographic methods of beta-carotene from broccoli was developed. |
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 |
8034
|
|
| dc.date.assigned |
2007-11-19 |
|
| utb.result.grade |
A |
|
