The Master thesis was made at Department of Post-Harvest Technology of Horticulture Faculty of Mendel University in Brno in 2012/2014.The thesis is devided into the two parts, theoretical and experimental part. First of all I classified and described beverages and carbohydrates which is the theoretical part of the thesis. Next chapters describe individual form of carbohydrates, natural and artificial as well which occur in beverages. Apart of this, I also introduced its properties, occurrence, importance and possible methods of analysis.A great deal of attention of this thesis is given to the experimental part which is concentrated on speed of decomposition of sucrose in different pH, thus influence of action of citric acid and oxalic acid, which were mixed up in concentrations 1 and 5 %. The decomposition was also observed in fruit juices.The methods used for subsequent determination of carbohydrates were method of Luffa-Schoorla and enzymatic determination of carbohydrates with using of set K-SUFRG Megazyme.Efficiently operated inversion acids, mainly oxalic acid.

This master's thesis deals with the optimalization of HPLC-ELSD method for the determination of carbohydrates in food. The theoretical part focuses on the classification and characterization of carbohydrates, the occurrence of carbohydrates in food and their physiological importance. There was targeted mainly glucose, fructose, sucrose and maltose. There is a brief summary of the analytical methods that can be used to determine carbohydrates. Experimental part is based on a literary review. It also deals with high performance liquid chromatography with evaporative light scattering detector. The main content in this part is the optimalization of condition for reliable and rapid separation of the most frequently occurring carbohydrates in foods. The carbohydrates were identified and quantified under optimum condition in real samples specifically in fruit juice, beer, ketchup and red pepper powder. The result is commented in conclusion.

This thesis is focused on nutrition specifics of honeybee (Apis mellifera) and its ontogenetic stages, particularly on carbohydrates. The effects of sugar beet saccharose and invert syrup made from sugar beet as feeds for winter stores supply on overwintering, bee colony condition in early spring and the consequent honey yield were evaluated. In total, 70 bee colonies were included in the field experiment. The experiment was made on 6 apiaries in 4 locations within the Czech Republic. The thesis deals with particular tasks associated with chemical components which have negative impact on honeybee and which might occur in artificial feeds. It suggests potential solution of their appearance reduction in bee feeds. Problematics of honey adulteration regarding the type of used bee feed are discussed.

An important part of the drinks are simple carbohydrates, because this thesis focuses on this issue. The theoretical part describes the characteristics , production , metabolism and the use of simple carbohydrates such as glucose, fructose and sucrose. There is also the definition of drinks and their main divisions . The literature review is based on the experimental part of analyzing selected beverages by high performance liquid chromatography with refractometric detection coupled to columns or alkyl ion-exchange phases. In conclusion, the results were compared to determine and comment . Nowadays the emphasis is on the correct functioning of the digestive tract. An important factor that supports the intestinal microflora is a prebiotic carbohydrate - tagatosa This could become tagatosa whose properties , production, metabolism in the body and any use is also included in the search . In the experimental part is listed possible optimization analysis of samples containing tagatosy on both types of columns in the HPLC system. The result is again commented in conclusion.