Academic literature on the topic 'HPLC-ICP OES'

The aim of this work was optimization of the methods of trace- and ultratrace analysis, such as ICP-OES, ETA-AAS for charting the resources of individual forms of tin in foodstuffs. Increase of the sensitivity of the method of ICP-OES was achieved using the techniques of generation of hydrides, which was also optimized. Based on the information available on the occurrence of the different forms of tin, it appears that many of these organometallic compounds are contained in marine animals; attention has mainly focused on organisms such as marine fish, crustaceans, molluscs and algae. Tin compounds of predominantly inorganic origin can be found in foods and beverages which are packed in cans with a protective tin coating, too. The above mentioned methods have been applied to the analysis of selected beverages with low content of tin such as Coca Cola, Sprite, Fanta, Gambrinus 10°, PowerKing, and milk in the cans. Furthermore samples of animal origin as Sardines in oil, and Hunter's salami were examined, too. Prior to the determination of tin, samples need to be appropriately modified or analysed. Decomposition of the samples was done in the microwave system. Low pressure ion exchange chromatography with on-line detection of ICP-OES was used for separation of inorganic tin compounds. Separation of organically bound tin compounds was performed by HPLC on a column of ACE C-18, 3 µm, 15 cm × 1.0 mm with off-line detection by ETA-AAS. All of the above forms of tin compounds can be separated with this column. Due to the improvement in the detection of organically bounded tin, HPLC with identical ACE C-18 column coupled online for example with ICP-MS or spectrofluorimetry could be recommended.

This paper reviews the current research on the speciation and determination of mercury by various analytical techniques, including the atomic absorption spectrometry (AAS), voltammetry, inductively coupled plasma optical emission spectrometry (ICP-OES), ICP-mass spectrometry (MS), atomic fluorescence spectrometry (AFS), spectrophotometry, spectrofluorometry, and high performance liquid chromatography (HPLC). Approximately 96 research papers on the speciation and determination of mercury by various analytical instruments published in international journals since 2015 were reviewed. All analytical parameters, including the limits of detection, linearity range, quality assurance and control, applicability, and interfering ions, evaluated in the reviewed articles were tabulated. In this review, we found a lack of information in speciation studies of mercury in recent years. Another important conclusion from this review was that there were few studies regarding the concentration of mercury in the atmosphere.

A review of indigenous Mexican plants with edible stems and leaves and their nutritional and nutraceutical potential was conducted, complemented by the authors’ experiences. In Mexico, more than 250 species with edible stems, leaves, vines and flowers, known as “quelites,” are collected or are cultivated and consumed. The assessment of the quelite composition depends on the chemical characteristics of the compounds being evaluated; the protein quality is a direct function of the amino acid content, which is evaluated by high-performance liquid chromatography (HPLC), and the contribution of minerals is evaluated by atomic absorption spectrometry, inductively coupled plasma-optical emission spectrometry (ICP-OES) or ICP mass spectrometry. The total contents of phenols, flavonoids, carotenoids, saponins and other general compounds have been analyzed using UV-vis spectrophotometry and by HPLC. For the determination of specific compounds such as phenolic compounds, flavonoids, organic acids and other profiles, it is recommended to use HPLC-DAD, UHPLC-DAD, UFLC-PDA or gas chromatography-mass spectrometry. The current biochemical analysis and biological evaluations were performed to understand the mechanisms of action that lead to decreased glucose levels and lipid peroxidation, increased hypoglycemic and antitumor activity, immune system improvement, increased antibacterial and antifungal activity and, in some cases, anti-Helicobacter pylori activity.

O objetivo desse trabalho foi demonstrar a viabilidade do acoplamento entre as técnicas de cromatografia líquida de alta eficiência com a espectrometria de emissão óptica com plasma indutivamente acoplado (HPLC - ICP OES) em um equipamento da Thermo Fisher Scientific, visando análise de especiação elementar de espécies com maiores concentrações na amostra. A identificação de espécies moleculares associadas aos elementos Cu, Fe, Mg, e Zn em amostras de castanha de caju foi adotada como modelo para comprovar tal acoplamento. Para que o ICP OES pudesse adquirir sinais de emissão ao longo de um tempo determinado, ou seja, para que o equipamento pudesse coletar um sinal transiente, fundamental para o acoplamento HPLC - ICP OES, foi necessário executar algumas modificações. Para isso, foram feitas alterações na placa eletrônica principal do equipamento, e trocada sua caixa controladora de gases. Os parâmetros instrumentais do ICP OES foram otimizados em uma série de ensaios com o intuito de estabelecer e avaliar desempenho do instrumento e a robustez do método empregado nas análises de castanha de caju. Determinações das concentrações totais de Ca, Cu, Fe, Mg, Mn, Ni, e Zn foram feitas em amostras de castanha de caju e nos materiais de referência NIST 1515 e NIST 1547, apresentando uma exatidão do método aceitável, levando-se em consideração o preparo de amostra e a medida no ICP OES. As determinações totais elementares nas amostras de castanha de caju indicaram que os teores de Ca foram de (0,04 ± 0,01) % ; Cu (26,3 ± 5,0) mg kg-1; Fe (47,9 ± 8,8) mg kg-1; Mg (0,31 ± 0,04) %; Mn (25,6 ± 3,9) mg kg-1; Ni (24,8 ± 1,9) mg kg-1; Zn (66,3 ± 2,4) mg kg-1. Para identificação de espécies moleculares associadas aos elementos Cu, Fe, Mg, e Zn, foi feita nas amostras de castanha de caju uma extração de metais e proteínas utilizando-se de uma solução extrato de NaOH 1 mol L-1. O extrato ainda foi submetido à uma etapa de clean-up, com precipitação das proteínas com acetona e ressupenção das mesmas com tampão Tris-HCl, pH 7,4. As proteínas e metais ressupensos em tampão foram analisados no sistema HPLC ICP OES, em que a separação cromatográfica ocorreu através de uma coluna de exclusão por tamanho (SEC), a detecção molecular através do detector UV-Vis do HPLC, e a detecção elementar através do ICP OES. As espécies moleculares identificadas estão no intervalo de massa molecular compreendido entre 2 e 177 kDa, sendo que Cu, Fe e Zn apresentam associação com essas espécies moleculares. Foram monitorados ainda, no ICP OES, os sinais de intensidade de emissão de P e S. Esses elementos também apresentaram associação com espécies moleculares com peso molecular entre 2 e 177 kDa, sugerindo que essas espécies se tratam de metaloproteínas.
The aim of this study was to demonstrate the capability of coupling between liquid chromatography techniques of high efficiency with the optical emission spectrometry with inductively coupled plasma (HPLC - ICP OES) in an equipment of Thermo Fisher Scientific, aiming elemental speciation analysis of species with higher concentrations in the sample. The identification of molecular species associated with elements Cu, Fe, Mg and Zn in cashew nuts samples was adopted as a model to prove such coupling. For ICP OES could get emission signal through a certain time, so that the equipment could collect a transient signal, critical to the HPLC coupling - ICP OES, it was necessary to perform some modifications in the instrument. For this, changes were made to the main electronic board of the equipment and also changed their gas controller box. The instrumental parameters of the ICP OES were optimized in a series of tests in order to establish and evaluate performance of the instrument and the robustness of the method employed in cashew nut analysis. Determination of the total concentration of Ca, Cu, Fe, Mg, Mn, Ni and Zn were made in cashew sample and reference materials NIST 1515 and NIST in 1547, with an accuracy acceptable method, taking into account the sample preparation and measurement by ICP OES. The elemental total determinations in cashew nut samples indicated that Ca were (0.04 ± 0.01)%; Cu (26.3 ± 5.0) mg kg-1; Fe (47.9 ± 8.8) mg kg-1; Mg (0.31 ± 0.04)%; Mn (25.6 ± 3.9) mg kg-1; Ni (24.8 ± 1.9) mg kg-1; Zn (66.3 ± 2.4) mg kg-1. For the identification of molecular species associated with the elements Cu, Fe, Mg, and Zn was performed on samples of cashew nuts an extract of metals and proteins using an extract solution of NaOH 1 mol L-1. The extract was further subjected to one-step of clean-up with protein precipitation with acetone following by a resuspension with Tris-HCl buffer, pH 7.4. Proteins and metals resuspended in buffer, were analyzed in the HPLC - ICP OES system, wherein the chromatographic separation took place by a size exclusion column (SEC), the molecular detection by UV-Vis detector of HPLC, and elemental detection by ICP OES. The molecular species were identified in the molecular weight range between 2 and 177 kDa, and Cu, Fe and Zn are associated with these molecular species. Were also monitored in the ICP OES, P and S emission intensity signals. These elements also associated with molecular species having a molecular weight between 2 and 177 kDa, suggesting that this species are metalloproteins.

Presented master thesis dealt with the analysis of garlic and onion samples and tried to find correlations between chemical composition and country of origin. The parameters examined were dry content, crude protein content, concentration of phenolic compunds, carbohydrate content (fructose, glucose), alliin content and concentration of selected elements (P, Mg, Ca, Na, K, Fe, Zn). Average content of dry matter of fresh samples was 35,84 ±2,12 g/100 g and of dehydrated samples was 90,61 ±2,90 g/100 g. Concentration of phenolic compounds was measured spectrophotometrically with Folin-Ciocault reagent. Average phenolic compounds content of samples was 0,1840 ±0,1286 GAE g/100 g. Crude protein content was measured by Kjeldahl method, and calculated from total nitrogen content. Carbohydrates were measured by HPLC-ELSD after hydrolysis of fructans. Average content of fructose of garlic samples was 57,014 ±0,863 g/100 g, of onion samples was 33,718 ±1,168 g/100 g. Average content of glucose of onion samples was 22,633 ±0,405 g/100 g. Alliin content was measured by HPLC-DAD method. Average alliin content of fresh samples was 4,644 ±0,446 g/100 g and of dehydrated samples was 1,962 ±0,180 g/100 g. Elemental analysis was conducted by ICP-OES method. Average concentration of selected elements was: P 2,15 ±0,11 mg/g, Mg 0,638 ±0,03 mg/g, Ca 1,246 ±0,05 mg/g, Na 0,550 ±0,08 mg/g, K 7,49 ±0,41 mg/g, Fe 79,3 ±6,16 mg/kg, Zn 11,4 ±3,33 mg/kg. Obtained data were statistically processed on significance level 0,05. Based on the principal components analysis, it was found, that the best parameters to differentiate samples from Czechia, Poland and Ukraine from other countries were content of nitrogen, phosphorus, magnesium, sodium and calcium. It was also discovered, that genus differences between onion and garlic have greater significance than geographical differences.

This master thesis deals with the investigation of selected chemical and sensory characteristics of ciders, which were made from four selected apple varieties. The theoretical part describes the chemical composition of apples, cider, the technology of production and production in the world. The next section describes the analytical methods used to determine chemical characteristics not only in ciders but also in other alcoholic beverages. The experimental part focuses on the determination of chemical characteristics such as the content of organic acids, carbohydrates, total phenolic content, alcohol antioxidant activity and elemental composition. The purpose of the work was to find out how different varieties differ in chemical composition. The produced ciders were subjected to sensory analysis to evaluate the selected cider sensory parameters, which were in the natural state and with the addition of carbon dioxide. The results show that ciders of different varieties differ in chemical composition. Malic acid was the most cider's abundant of the organic acids in the range of 2759 – 4411 mg·l-1. Another acid represented was lactic acid in the range of 166,2 – 288,1 mg·l-1. The glucose content of each cider was determined between 845,3 – 1159,8 mg·l-1and fructose 32,6 – 406,7 mg·l-1. Potassium 944,29 – 1073,98 mg·l-1 was the most represented of all elements. The total phenolic content was determined to be in the range of 164,2 – 214,1 mg of GAE·l-1and the antioxidant activity of 0,192 – 0,318 mg·l-1. These differences in chemical composition were also reflected in sensory evaluation. According to the overall assessment, the best cider was made from the Granny Smith variety, which contained the most organic acids and carbohydrates. It has been found that by adding carbon dioxide, sensory parameters such as colour, taste and smell are altered.

The theoretical part of the master’s thesis is focused on a brief botanical characterization of the cacao tree and its most famous varieties discussed. Furthermore, the chemical composition of cocoa beans is described with an emphasis on theobromine and caffeine. There is also mention of the cocoa beans the cocoa bean processing technology for cocoa liquor and cocoa powder, which are then used in food industry. Additionally there is a shorta short description of the legal requirements relating to cocoa. In this part are also two chapters are devoted to the description of instrumentation of high performance liquid chromatography (HPLC) and inductively coupled plasma optical emission spectrometry (ICP-OES). The experimental part deals with analyzes of cocoa powder, cocoa beans, cocoa liquor and waste cocoa beans sold as a "tea mixture". A total of 10 legislation-recommended parameters have been identified in the listed raw materials, such as caffeine, theobromine and sucrose, heavy metal and potassium, fat content etc. The highest content of theobromine was determined in cocoa powder 178.363 mgl-1, caffeine in cocoa beans 16.096 mgl-1. All samples analyzed contained a little amount of sucrose as expected, the highest concentration was found in the tea mixture samples in both the water: ethanol sample of 84.069 mgl-1, and the sample solution in water of 65.897 mgl-1.

This master thesis deals with the analysis of nutritional properties of paprika condiment with different geographic origin. The theoretical part contains botanical description of red pepper (Capsicum annuum L.), its chemical composition, process of production of paprika and then they are described analytical methods suitable for determination of fundamental nutrional properties. Experimental part is focused on the preparation of samples and their analysis. In total, 11 samples were selected for the experiment, 5 of them had a protected designation of origin. These samples were from Slovakia, Hungary, Bulgary, Romania, Turkey and Spain. The Soxhlet extraction was used for the analysis of the fat content, Kjeldahl method was used to determine gross protein. High-performance liquid chromatography (HPLC) was chosen to determine carbohydrates and capsaicin. Induction-coupled plasma emission spectroscopy (ICP-OES) was used for elemental analysis. The results were compared with each other and with available databases and literature. For comparing and finding certain connections, the principal component analysis (PCA) was selected.

O presente trabalho realizou uma investigação da composição total dos nutrientes e alguns contaminantes presentes em amostras de soja, transgênicas e convencionais, provenientes de diferentes regiões do Brasil. Observou-se com esse estudo que, levando em conta somente o teor total dos elementos, nada pode ser afirmado em relação à modificação genética. Porém, com estes resultados, pôde ser feita uma separação das amostras por região, indicando a utilidade do método no rastreamento e certificação de origem das amostras. Na segunda etapa, extrações da fase protéica foram realizadas, utilizando-se tampão TRIS-HNO3 (pH 7,5), para estabilização dos complexos organo-metálicos. As espécies presentes nos extratos foram separadas e seu conteúdo mineral analisado, utilizando um sistema de acoplamento HPLC - ICP OES, valendo-se de dois tipos de fase estacionária (Fractogel® EMD BioSEC, Merck, e Superdex 200, Amershan Bisosciences), a fim de se verificar como tais elementos e espécies se comportam nos dois tipos de coluna e nos dois tipos de soja, convencional e transgênica. Pode-se observar diferença na distribuição dos elementos em relação à faixa de tamanho das proteínas, permitindo um reconhecimento entre a soja convencional e a geneticamente modificada. Contudo, testes de biodisponibilidade realizados in vitro mostraram que a modificação não altera a disponibilidade dos elementos, e nem o teor de ácido fítico, que é um dos principais antinutrientes presentes na soja.
The total composition of the nutrients and some contaminants present in transgenic and conventional soybean samples from different regions of Brazil was evaluated. Considering the total content of the elements, this study showed that nothing can be affirmed in relation to the genetic modification. However, these results indicate that the tracking and geographical origin of the samples can be verified. The extractions of the protein phase have been carried through, using TRIS-HNO3 buffer (pH 7,5), for stabilization of the organo-metallic complexes. The species present in extracts have been separated and its mineral content has been analyzed, using HPLC - ICP OES coupled system. Two kinds of stationary phases (Fractogel® EMD BioSEC, Merck, and Superdex 200, Amershan Biosciences) were used, in order to verify the elements and species behavior in the conventional and genetically modified soybean samples. Difference in the distribution of the elements in relation to the molecular size of proteins could be observed, allowing a recognition pattern between conventional and genetically modified soy. However, in vitro bioavailability experiments have shown that the modification does not affect the availability of the elements neither the phytic acid content, which is one of the main antinutrients presents in soybean.

Thesis (PhD)--Stellenbosch University, 2013.
ENGLISH ABSTRACT: In this work a robust reversed phase ion-pairing high performance liquid chromatographic (RP-HPLC) method has been developed for the separation, characterization and quantification of all possible [PtCl6-nBrn]2- (n = 0 – 6) and [PtCl4-nBrn]2- (n = 0 – 4) complex anions using UV-Vis detection. High resolution 195Pt NMR of more concentrated PtII/IV solutions served to validate the relevant species assignments, particularly those of the stereoisomer species, cis- and trans- [PtCl4Br2]2-, [PtCl2Br4]2- and mer- and fac-[PtCl3Br3]2-. Quantification of the PtII/IV species was achieved by means of IP-RP-HPLC coupled to either ICP-MS or ICP-OES, and together with the UV-Vis absorption spectra obtained by photodiode array (PDA) recording of all eluted species, allowed for the determination of the photometric characteristics (λmax and ε) of all the PtII/IV species. This data enables practical speciation studies of such PtII/IV complex anions using standard analytical equipment. The hyphenation of ion-pairing RP-HPLC to ICP-OES allows for the successful determination of the Pt to halide mole ratios of individually separated species in order to characterize these species in a novel manner. The Pt to chloride and/or Pt to bromide mole ratio of the [PtCl4]2- and the series of [PtCl6-nBrn]2- (n = 0 – 6) complexes were determined using HPLC-ICP-OES based on the 177.708 nm Pt, 134.724 nm Cl and 148.845 nm Br emission lines and served as a technique for the unambiguous chemical speciation of such complexes. An increase in sensitivity of the developed method was achieved by the use of an ion-pairing reversed phase ultra high performance liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (UHPLC-ESI-Q-TOF-MS) method. This method proved capable of separating and characterizing the homoleptic and heteroleptic [PtIVCl6-nBrn]2- (n = 0 – 6) and mono-aquated [PtIVCl5-nBrn(H2O)]- (n = 0 – 5) complex anions in well defined acidic aqueous solutions. Ion-pairing ultra high performance liquid chromatography separation based on the volatile ion-pairing reagent, tributylamine, provided adequate chromatographic resolution as well as sufficiently low background noise for high resolution ESI-Q-TOF-MS detection. The wealth of structural information contained in the mass spectra obtained for each PtIV species simplified the identification of individual species. Moreover, the general fragmentation trends encompassing a constant incremental change of 44 Da (79/81Br - 35/37Cl) resulting from the successive substitution of Cl- by Br-, in combination with the observed elution order, facilitated the relevant species assignments. The developed method enabled the relative rapid (<13 min) characterization of all 22 [PtCl6-nBrn]2- (n = 0 – 6) and mono-aquated [PtCl5-nBrn(H2O)]- (n = 0 – 5) species. Quantification of each individual [PtCl6-nBrn]2- (n = 0 – 6) species by means of ion-paring HPLC-UV-Vis allowed for the determination of all 17 stability constants for the PtIV chloridobromido halide exchange reaction network. Determination of the associated Gibbs free energies for each ligand exchange reaction step, o rxnK ΔG n (n = 1 - 17), together with energy conservation relationships, served to validate the accuracy of the experimentally calculated stability constants. The experimentally determined overall formation constant, or ΔGo rxn, and those calculated using the standard reaction half cell reduction potentials of [PtCl6]2- and [PtBr6]2- were in good agreement, further confirming the experimentally obtained thermodynamic parameters. The thermodynamic driving force for the PtIV chloride-bromido exchange reactions is attributed to the hydration of the halide ligands, which drives the reaction towards the bromido PtIV species in aqueous solutions, even though the chlorido PtIV complexes are energetically favoured in this reaction network. Evaluation of other metal cation halido exchange reactions shows that all metal halido complexes exhibit the F- >> Cl- > Br- > I- order of thermodynamic stability and is only inverted due to the solvation of the relevant halide ligands. Furthermore, density functional theory (DFT) was used to predict the thermodynamic stabilities with respect to the isodesmic reactions involving chlorido-bromido PtIV stereoisomer pairs and chlorido-bromido PtIV ligand exchange reactions of the [PtCl6-nBrn]2- (n = 0 – 6) species and confirm the F- >> Cl- > Br- > I- order of thermodynamic stability as well as determining the ΔΔGo rxn within the range of 8 - 20 kJ.mol-1 to the experimentally determined ΔΔGo rxn.
AFRIKAANSE OPSOMMING: Tydens hierdie studie is „n robuuste “reverse-phase” ioonparing hoë-verrigting vloeistof chromatografie, RP-IP-HPLC, metode ontwikkel vir die skeiding, karakterisering en kwantifisering van alle moontlike [PtCl6-nBrn]2- (n = 0 – 6) en [PtCl4-nBrn]2- (n = 0 – 4) kompleks anione waar UV-Vis as detektor gebruik word. Die relavante spesies toedelings wat gemaak is, veral ten opsigte van die cis- en trans-[PtCl4Br2]2-, [PtCl2Br4]2- en mer- en fac-[PtCl3Br3]2- stereo-isomeerpare, is deur middel van hoë-resolusie 195Pt KMR van meer gekonsentreerde PtII/IV oplossings bevestig. Die PtII/IV spesies was gekwantifiseer deur die IP-RP-HPLC aan of „n ICPMS of „n ICP-OES te koppel. Daarenbowe was dit moontlik om die fotometriese eienskappe (λmax en ε) van elke individuele PtII/IV komplex anion te bepaal deur die UV-Vis absorpsie spektrum van elke elueerende spesies met PDA op te neem. Die nuwe metode wat tydens hierdie studie ontwikkel is het dit dus moontlik gemaak om sulke PtII/IV komplek sanione met standaard analitiese toerusting prakties te skei. Verder is gevind dat deur IP-RP-HPLC aan ICP-OES te koppel dit moontlik is om die Pt tot halied mol verhoudings van elke individueel geskeide spesies te bepaal en dus hierdie spesies op „n oorspronklike, nuwe manier te karakteriseer. Die Pt tot chloried en/of Pt tot bromied mol verhoudings van die [PtCl4]2- en die reeks van [PtCl6-nBrn]2- (n = 0 – 6) kompleks anione, soos bepaal deur gebruik te maak van HPLC-ICP-OES, is gebasseer op die 177.708 nm Pt, 134.724 nm Cl en 148.845 nm Br emissie lyne. Hierdie metode kan gebruik word vir die eenduidige chemiese skeiding van hierdie komplekse. Die sensitiwiteit van hierdie metode was egter verder verbeter deur gebruik te maak van ioonparing “reverse-phase” ultra hoë-verrigting vloeistof chromatografie gekoppel met elektrosprei ionisasie quadropool “time-of-flight” massa spektrometrie (UHPLC-ESI-Q-TOFMS). Deur dit te doen is dit nou selfs moontlik om die homoleptiese en heteroleptiese [PtIVCl6-nBrn]2- (n = 0 – 6) spesies, asook die “mono-aqauted” [PtIVCl5-nBrnH2O]- (n = 0 – 5) spesies in „n goed gedefinieërde aangesuurde waterige oplossings te skei en te karakteriseer. Die vlugtige ioon-paringsreagent, tributielamien, is vir die skeidingsproses op die IP-UHPLC gebruik om te verseker dat voldoende chromatografiese resolusie, so wel as lae genoeg agtergrondgeraas, verkry word vir hoë-resolusie ESI-Q-TOF-MS deteksie. Die rykdom informasie vervat in die massaspektrum van elke PtIV spesies het die indentifikasie van elke spesies vergemaklik. Daarenbowe het die fragmentasie tendens, aanduidend van „n konstante inkrementele verandering van 44 amu (71/81Br – 35/37Cl) weens die opeenvolgende substitusie van Cl- met Br-, tesame met die elusie volgorde, die spesies-toedelings gefasiliteer. Met hierdie nuut ontwikkelde metode is dit nou moontlik om al 22 [PtCl6-nBrn]2- (n = 0 – 6) en “mono-aquated” [PtCl5-nBrnH2O]- (n = 0 – 5) spesies in „n relatiewe kort tydperk (< 13 min) te karakteriseer. Deurdat elke [PtCl6-nBrn]2- (n = 0 – 6) spesies nou individueel met IP-HPLC-UV-Vis gekwantifiseer kan word, is dit moontlik om al 17 stabiliteitskonstantes vir die PtIV chloridobromido halied uitruilingsreaksienetwerk te bepaal. Die geassosieerde Gibbs vrye energie, ΔG°rxnKn (n = 0 – 17), wat vir elke stap in die uitruilingsreaksienetwerk bepaal is, tesame met die energiebewaring verhoudings, was gebruik om die akkuraatheid van die eksperimenteel bepaalde stabiliteitskonstantes te bekragtig. Verdermeer was die waarde van die algehele formasie konstante wat eksperimenteel bepaal is, ΔG°rxn, in goeie ooreenstemming met dit wat bereken is deur die standaard reaksie halfsel reduksie potensiale van [PtCl6]2- en [PtBr6]2-. Dus is die eksperimenteel verkrygde termodinamiese parameters bevestig. Die termodinamiese dryfkrag vir die PtIV chloried-bromied uitruilingsreaksies is toegereken aan die hidrasie van die halied ligande, wat in waterige oplossings die reaksie na die bromied PtIV spesies dryf, al is die chloried PtIV spesies energeties bevoordeel in hierdie reaksienetwerk. Evaluering van ander metaalkatioon- halied-uitruilreaksies wys dat alle metaal-halied komplekse die F- >> Cl- > Br- > I- orde van termodinamiese stabiliteit volg en dat hierdie volgorde slegs omgekeer sal word weens solvasie van hierdie halied ligande. Darenbowe digtheids funksionele teorie (DFT) gebruik om die termodinamiese stabiliteit met betrekking tot isodesmiese reaksies wat chloried-bromied PtIV stereoisomeer pare behels te voorspel, sowel as van chloried-bromied PtIV liganduitruilingsreaksies van die [PtCl6-nBrn]2- (n = 0 – 6) spesies, en bevestig die F- >> Cl- > Br- > I- volgorde van termodinamiese stabiliteit. Verder was dit ook moontlik om met DFT die ΔΔG°rxn tot so naby as 8 – 20 kJ.mol-1 te bereken.

This disertation deals with geographical authentification of different types of spices and spice preparations. Investigated spice species were garlic (Allium sativum), ground pepper (Capsicum anuum), and dried carrot (Daucus carota). Theoretical part of the disertation describes main qualitative parameters of the examined species and production technology, means of food adulteration and statistic methods used in chemometrics. The aim of this dissertation was to verify the hypothesis whether it is possible to use targeted analytical techniques commonly used in quality control of spices and condiments, and statistical processing of measured data to distinguish samples of spices and condiments of different geographical origin. The use of non-targeted analysis was also investigated. Samples of garlic and ground pepper were used for targeted analysis. The examined parameters were dry matter and moisture of the sample, ash content, total phenolic content according to Folin-Ciocaulteu, carbohydrate content, alliin concentration, total nitrogen content, total color pigment (ASTA), pH of aqueous extract, total fat content, and concentration of selected elements (Ca, Cu, Fe, K, Mn, Mg, Na, P, Zn). The instrumental techniques used were molecular absorption spectrometry, inductively coupled plasma optical emission spectrometry and high performance liquid chromatography. The obtained data were statistically processed by analysis of variance (ANOVA) and principal component analysis (PCA). Using statistical analysis significant differences between samples that came from more distant areas were found. However, samples from closer areas could not be distinguished. The researched hypothesis could not be unequivocally confirmed or refuted. Metabolic fingerprint of carrot samples was determined using non-targeted analysis. Metabolic analysis was performed using the tandem LC-TOF-MS technique. The data were processed by recursive peak extraction (BRE) and subsequently uvaluated with PCA. The samples were divided into clusters according to their origin. Targeted and non-targeted techniques have great potential in verifying the geographical authenticity of different types of spices. However, the main condition is consistent and sufficient sampling, guaranteed information on the origin of the sample and obtaining a sufficient amount of input data for statistical analysis.

This master thesis deals with analysis of Czech garlic varieties in comparison with two varieties from abroad. Alliin and carbohydrates were determined by high performance liquid chromatography with diode-array detector or evaporative light scattering detector. Crude proteins were calculated from total content of nitrogen that was determinated by Kjeldahl method. Elementary analysis was performed by inductively coupled plasma optical emission spectrometry. In theoretical part of this thesis is describes botanical characterization and cultivation of garlic, chemical composition of garlic, especially groups of substances which were analysed in this thesis. Principle of used methods is described too. The experimental part of this work deals with sample and calibration solution preparation and process of analysis. Obtained results from analysed substances are summarized in the tables, discussed and compared with results of analysis of other authors. Between Czech and Spanish/Chinese garlic are slight differences. Garlics contain 24,66 g/kg dry weight of alliin. Content of crude proteins in Czech garlic is comparable to Chinese garlic but the Spanish garlic has just half of amount crude proteins. Elementary analysis also includes significant differences. Czech varieties contain higher amount of phosphorus, iron and zinc. On the contrary, content of potassium in foreign garlic is higher than in Czech Republic and the analysed amount is 15 g/kg dry weight.

The aim of this work was to study the influence of the pasteurization and filtration on selected chemical compounds in beer. Specifically, the influence on elemental composition, content of organic acids, carbohydrates and phenolic substances was studied. Optical emission spectrometry with inductively coupled plasma (ICP-OES) was used for elemental analysis of beer. Analysis of organic acids was evaluated by Ion chromatography. For analysis of carbohydrates was used High performance liquid chromatography with ELSD detector (HPLC-ELSD), phenolic compounds was evaluated by HPLC with diode array detector (HPLC-DAD). Data from analysis of beer was performed by usage of statistical methods (analysis of variance and principal component analysis). Parameters that showed the most significant differences between individual groups of beers were obtained. Correlations between the variables and the technological beer processing operations were found. 12 parameters of total 23 were affected. The effect of filtration and pasteurization was observed in content of the iron, silicon, potassium and magnesium, malate, monosaccharides glucose and fructose and phenolic compounds.