Dzērveņu ķīmiskā sastāva izvērtējums
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Latvijas Universitāte
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Dzērveņu ķīmiskā sastāva izvērtējums. Usačova Ļ., zinātniskais vadītājs asoc. prof., Dr. ķīm. Jākobsone I. Bakalaura darbs, 60 lappuses, 19 attēli, 17 tabulas, 31 literatūras avoti, 2 pielikumi. Latviešu valodā.
DZĒRVENES, C VITAMĪNS, BENZOSKĀBE, REDUCĒJOŠIE CUKURI, PEKTĪNI, FENOLA SAVIENOJUMI, ANTIRADIKĀLĀ AKTIVITĀTE, TITRIMETRIJA, UV – SPEKTROFOTOMETRIJA.
Bakalaura darbā izvērtēta literatūra par dzērvenēm, par to ķīmisko sastāvu un par ķīmiskā sastāva noteikšanas metodēm. Aprobētas C vitamīna, organisko skābju, benzoskābes, reducējošo cukuru, pektīnu, fenola savienojumu un to antiradikālās aktivitātes noteikšanas metodes. Ar aprobētajām metodēm iegūti rezultāti par dzērveņu ķīmisko sastāvu.
The Analysis of the chemical composition of cranberry. Usačova Ļ., supervisor asoc. prof., Dr. chem. Jakobsone I. Bachelor paper, 60 pages, 19 figures, 17 tables, 31 literature references, 2 additions. In Latvian. CRANBERRY, VITAMIN C, BENZOIC ACID, REDUCING SUGARS, PECTINS, PHENOLIC COMPOUNDS, RADICAL SCAVENGING ACTIVITY, TITRIMETRY, UV – SPECTROPHOTOMETRY. The literature on cranberry, its chemical composition and the ways of finding it was used in the Bachelor paper. The methods of the establishment of vitamin C, organic acids, benzoic acid, reducing sugars, pectins, phenolic compounds and radical scavenging activity were applied in the research. With the help of the used methods the results of the chemical composition of cranberry were got.
The Analysis of the chemical composition of cranberry. Usačova Ļ., supervisor asoc. prof., Dr. chem. Jakobsone I. Bachelor paper, 60 pages, 19 figures, 17 tables, 31 literature references, 2 additions. In Latvian. CRANBERRY, VITAMIN C, BENZOIC ACID, REDUCING SUGARS, PECTINS, PHENOLIC COMPOUNDS, RADICAL SCAVENGING ACTIVITY, TITRIMETRY, UV – SPECTROPHOTOMETRY. The literature on cranberry, its chemical composition and the ways of finding it was used in the Bachelor paper. The methods of the establishment of vitamin C, organic acids, benzoic acid, reducing sugars, pectins, phenolic compounds and radical scavenging activity were applied in the research. With the help of the used methods the results of the chemical composition of cranberry were got.