PEYNİR NUMUNELERİNDE BİSFENOL A İÇİN KATI FAZ EKSTRAKSİYON METOTLARININ KARŞILAŞTIRILMASI

Year 2021, Volume: 46 Issue: 4, 848 - 858, 17.05.2021

Cemil Kürekçi , Sait Tan Ali Arslan , Sara Betül Özgen Fatih Sakin

https://doi.org/10.15237/gida.GD21039

Abstract

Bu çalışmada, dört farklı katı-faz ekstraksiyon metotunun peynir numunelerinden bisfenol A (BPA) ekstraksiyon performansı HPLC-FD kullanılarak kıyaslanmıştır. Metot validasyonları doğrusallık, geri kazanım, kesinlik, metodun belirlenme ve tayin alt sınırları (LOD/LOQ), bağıl standart belirsizlik parametreleri ile yapılmıştır. Buna ilaveten Elazığ ilinde satışa sunulan yirmi adet peynir numunesinde BPA miktarı belirlenmiştir. Bütün metotlar BPA’nın kantitatif analizi için düşük LOD (0.16-0.39 µg/kg) ve LOQ (0.53-1.30 µg/ kg) seviyelerinde iyi performans göstermişlerdir. Geri kazanım seviyeleri iki farklı ekleme miktarı (3-30 µg/kg) için ortalama %93.1 ve %100.8 aralığında hesaplanmıştır. Peynir numunelerinin %55’inde 0.75 µg/kg ve 8.46 µg/kg miktarları arasında BPA varlığı bulunmuştur ve günlük alım tahmini (EDI) 0,001 µg/kg vücut ağırlığı/gün olarak hesaplanmıştır. EDI sonuçlarına göre, peynir tüketimi tek başına BPA için önemli halk sağlığı riski ortaya çıkartmadığı, fakat sonuçlar süt ve süt ürünlerinde BPA’nın düzenli takibinin yapılması gerektiğini göstermiştir.

Keywords

Katı-faz ekstraksiyonu, Bisfenol A, PEYNİR, HPLC

A COMPARISON OF SOLID-PHASE EXTRACTION METHODS FOR BISPHENOL A IN CHEESE SAMPLES

Abstract

In this study, four different solid phase extraction (SPE) methods were compared for the determination of bisphenol A (BPA) in cheese samples using HPLC-FD. All methods were validated according to the parameters; linearity, recovery, precision, detection and quantification limits (LOD-LOQ). Subsequently, BPA levels were determined in twenty cheese samples commercially available in Elazığ province. All the extraction methods showed good performances for quantitative analysis of PBA, achieving very low LOD (0.16-0.39 µg/kg) and LOQ (0.53-1.30 µg/ kg) values. The average fortification recoveries for spiked BPA (3-30 µg/kg) ranged between 93.1 and 100.8%. 55% of cheese samples had BPA concentration ranging from 0.75 µg/kg to 8.46 µg/kg and estimated daily intake (EDI) was measured as 0,001 µg/kg BW per day. On the basis of EDI, the consumption of cheese itself cannot be considered as significant health problem, but results impose a systematic monitoring of dairy products.

Keywords

Solid-phase extraction, Bisphenol A, CHEESE, HPLC

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