Isolation of volatile compounds of rosemary honey by ultrasonic extraction before and after heating : bachelor thesis

Mnogi spojevi biološkog i botaničkog podrijetla u medu nisu stabilni, naročito hlapljive tvari, a njihove se strukture mogu transformirati tijekom sazrijevanja meda, njegova skladištenja i zagrijavanja. U ovom radu se istraživao utjecaj zagrijavanja na sastav i sadržaj hlapljivih spojeva u medu od ružmarina. Uzorak meda se zagrijavao na 60 o C (2 sata) sa dodatkom vode. Hlapljivi spojevi ekstrahirani su pomoću pentan:dietil-etera = 1:2 (v/v) i diklormetanskog otapala postupkom ultrazvučne ekstrakcije (USE) pri sobnoj temperaturi. Ekstrakti su analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). Dominantni spoj identificiran u oba ekstrakta dobivena nakon zagrijavanja meda na 60 o C je 5-hidroksimetilfurfural.Many compounds of biological and botanical origin in honey are not stable, particulary volatile substances, and their structures can be trandformed during honey maturation, storage and heating. In this paper the influence of heating on the composition and content of rosemary honey was investigated. The honey sample was heated up to 60 o C (2 hours) with the addition of water. Volatile compounds were extracted with pentane:diethyl ether = 1:2 (v/v) and dichloremethane using ultrasound assisted solvent extraction (USE) at room temperature. The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS). The dominant compounds identified in both extracts after heating them up to 60 o C was 5-hydroxymethylfurfural