The study was focused on optimization of methods for the determination of chemotherapeutics from the group of sulfonamides (sulfadiazine, sulfathiazole, sulfamethoxazole, sulfadoxin) in honey by liquid chromatography with tandem mass spectrometry (LC-MS/MS). Three working processes were selected for the optimization: water, acid hydrolysis 1, acid hydrolysis 2. The aim of the study was to determine … [Read more…]
This study focused on the analysis of diastase activity, hydroxymethylfurfural, moisture content and electrical conductivity in honey samples from stores in Brno. We collected and analysed 34 honey samples. We proceeded in accordance with the “Harmonised Methods of the International Honey Commission” (Bogdanov 2009). Three of the blossom honey samples were labelled “Czech Honey”. Of … [Read more…]
The aim of this work was to assess methods for determining diastase activity in honey. Eight samples of honey from the retail network and 48 blends of honey with syrups (Apifood and Apivital) were tested using the Schade method and the Phadebas enzyme method. One of the eight samples of honey failed to meet the … [Read more…]
The work was focused on monitoring the stability of the tetracycline antibiotics oxytetracycline, tetracycline and chlortetracycline during sample processing and on optimising the analytical procedure for the determination of tetracycline antibiotics in honey. Stability was tested on standard solutions of tetracyclines in the most commonly used solvents – water, methanol and Na2EDTA-McIlvaine buffer (citrate phosphate … [Read more…]
The aim was to determine total protein, pure protein, non-collagen muscle protein, dry matter and moisture (water) in pork meat using Fourier transform near-infrared reflectance spectroscopy (FT-NIRS). The spectra of samples (n = 54) were measured on an integrating sphere in the reflectance mode with a compression cell in a range of 10 000 to … [Read more…]
Biogenic amines are a natural component of living organisms, though in foodstuffs they are primarily indicators of the degradation of proteins. Their formation in meat is frequently seen in connection with the action of contaminating microorganisms during food storage. This study focuses on the influence of various conditions, intravital factors (slaughtered or hunted pheasants) and … [Read more…]
The cholesterol content in fish meat was determined. The samples came from a market network of the Czech Republic in a range of commonly available freshwater and saltwater fish. Assessment was carried out using reverse phase liquid chromatography with an isocratic elution system. The cholesterol content in fish meat was varied considerably and differed depending … [Read more…]