Матеріали конференцій

Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7498

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1999 - 199912010 - 20181

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Автор: search.filters.author.Miroshnikov, Oleg

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  • Ескіз
    Документ
    Determination of Fatty Acid Profile of Sunflower Oil Samples by NMR 1H Spectroscopy
    (2018) Kovaleva, Svetlana; Mazur, Larisa; Miroshnikov, Oleg; Hutsalo, Inna
    Sunflower oil with a high content of oleic acid (Omega-9) and a sufficiently low content of polyunsaturated linoleic acid (Omega-6) is characterized by a lower nutritional value but greater chemical stability at high temperatures and in the presence of oxidizing agents, therefore, it has several advantages for the food and chemical industries, and also as a raw material for the production of biofuels. The determination of the TAG composition o f oil is very important, because due to selection there is a large number o f sunflower varieties. The spectra o f oil samples extracted from seeds o f various sunflower varieties were investigated by NMR 1H spectroscopy to determine fatty acids composition. This method based on estimation and comparison the proton integral intensities of allylic and bis-allylic CH2 groups with intensity o f glycerol protons that allows to determine the amounts o f these unsaturated fatty acids. Each oil sample obtained has its individual TAG profile determining its physicochemical properties and nutritional value. Method 1H-NMR spectroscopy is rapid and non-destructive, so it is perspective for determination o f oil fatty acid composition.
  • Ескіз
    Документ
    Spectroscopical study of the influence of some inorganic and organic substances on the character of hydration in sucrose solutions
    (1999) Bobrovnik, Leonid; Klimovich, V.; Miroshnikov, Oleg; Podobiy, Olena
    The influence of chlorides, nitrates and carbonates of alkali metals and some oligopeptides on the hydration of sucrose in solution. The analysis of the data revealed that the hydration of sucrose depends on the hydrogen bonding and ion - dipole interaction (near-hydration) and hydrophobic interactions (far hydration). Result of the research can be used to model systems, derived from real sugar solutions (molasses) in a study of the phenomenon of hydration.