Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ Determination of fatty acids profile of sunflower oil samples by NMR 1H spectroscopy(2018) Kovaleva, Svetlana; Mazur, Larisa; Hutsalo, InnaДокумент Determination of Fatty Acid Profile of Sunflower Oil Samples by NMR 1H Spectroscopy(2018) Kovaleva, Svetlana; Mazur, Larisa; Miroshnikov, Oleg; Hutsalo, InnaSunflower 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.Документ The Study of the Fatty Acids Composition of Domestic Brands of Sunflower Oil by NMR 1H Spectroscopy(2017) Kovaleva, Svetlana; Hutsalo, InnaДокумент Determination of presence of the water-retainer sodium triphosphate in minced meat with method of near-IR spectroscopy(2017) Melnichenko, Georgii; Hutsalo, Inna; Kovaleva, SvetlanaAddition of sodium triphosphate (E451) to meat semi-finished products improves the moisture-absorbing properties of muscle tissue, but worsens the absorption of calcium by human body. Therefore, content of sodium triphosphate must be controled. This express method of non-destructive IR spectroscopy, provided that the spectrograph has been pre-calibrated, allows to detect objectively the presence o f sodium triphosphate (E451) in minced meat.