Nar Sosunda Kromatografik Yöntemle Bazı Polisiklik Aromatik Hidrokarbonların Analizi

Year 2017, Volume: 15 Issue: 3, 269 - 273, 22.10.2017

Bugra Dayi Hatice Ardağ Akdoğan , Abdullah Akdoğan

https://doi.org/10.24323/akademik-gida.345264

Cited By: 2

Abstract

Polisiklik aromatik
hidrokarbonlar (PAH), insanlar ve hayvanlar için son derece toksik özellikte ve
kanserojendir. Bu bağlamda güvenli gıda üretimi açısından, üretimi yapılan
ticari nar soslarında bu bileşiklerin oluşumu ve düzeyleri önemli bir konudur.
Bu çalışmada Türkiye’de satışa sunulan sekiz farklı nar sosu kullanılmıştır. Yüksek
Performanslı Sıvı kromatografi-UV detektör (HPLC-UV) ile on üç tane PAH analizi
yapılmıştır. Sekiz farklı nar sosu örneği için basit, hassas ve maliyeti düşük
bir katı faz ekstraksiyonu (SPE) tekniği kullanılarak, PAH’ların ön deriştirilmesi
gerçekleştirilmiştir. Nar sosu numunelerinin optimum SPE koşullarında elde
edilen ekstraktları, daha sonra ters fazlı HPLC-UV dedektörü ile analiz
edilmiştir. Veriler değerlendirildiğinde, toplam PAH miktarları 1.5 mg/L ile 16.6
mg/L arasında değiştiği tespit edildi.

Keywords

HPLC, Polisiklik aromatik hidrokarbonlar, Nar, Nar sosları

Chromatographic Analysis of Polycyclic Aromatic Hydrocarbons in Pomegranate Sauces

Abstract

Polycyclic aromatic
hydrocarbons (PAH) are highly toxic and carcinogenic to humans and animals. In
terms of safe food production, the formation and levels of these compounds in
commercial pomegranate sauces are important. This study was carried out on
eight different pomegranate sauces sold in Turkey. Thirteen PAH analyzes were
performed with High Performance Liquid Chromatography-UV detector (HPLC-UV).
Pre-concentration of PAHs was performed by a simple, precise and low cost solid
phase extraction (SPE) technique for eight different pomegranate sauces
samples. Extracts of pomegranate sauce samples obtained under optimum SPE
conditions were then analyzed by reversed-phase HPLC-UV detector. Results
indicated that the total amounts of PAHs varied from 1.5 mg/L to 16.6 mg/L.

Keywords

HPLC, Polycyclic aromatic hydrocarbons, Pomegranate, Pomegranate sauces

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