Türkiye'nin Farklı Bölgelerinden Multifloral Balların Bazı Fizikokimyasal Özellikleri ve Şeker Bileşimi

Year 2021, , 11 - 19, 30.04.2021

Levent Şen , Nurten Türkaslan

https://doi.org/10.13002/jafag4732

Abstract

Bu çalışmada farklı Türkiye’nin iki farklı coğrafik bölgesinden elde edilen 14 farklı bal örneğinin fiziko-kimyasal özellikleri ve şeker içerikleri çok değişkenli teknikleri kullanılarak incelenmiştir. Örneklerin pH, asitlik, %nem, toplam suda çözünür kuru madde (brix), diastaz aktivitesi, toplam fenolik içeriği, HMF ve lügol reaksiyon analizleri fiziko-kimyasal paramatreler olarak analiz edilmiştir. Ayrıca örneklerin früktoz, glukoz, sukroz, maltoz, früktoz/glukoz, früktoz+glukoz değerleri HPLC-RI sistemi ile tespit edilmiştir. 14 örneğin 1 adedinin maltoz şurubu ile tağşiş edildiği, 2 adedinin diyastaz aktivitesinin yasalarda belirtilen limitlerden daha düşük, 2 adedinin ise yasalarda belirtilen limitlerden daha yüksek HMF içerdiği belirlenmiştir. Çalışmada, bal örnekleri, temel bileşen analizi ve hiyerarşik küme analizi kullanılarak ilgili fizyokimyasal özelliklerine ve şeker kompozisyonuna göre sınıflandırılmıştır. Ayrıca balın kalitesine etkileyen faktörler belirlenerek, bu faktörlerin arasındaki ilişkiler ortaya konmuştur.

Keywords

Bal, hiyerarşik kümeleme analizi, kemometri, tağşiş, temel bileşenler analizi

Some Physicochemical Properties and Sugar Composition of Multifloral Honeys from Different Regions of Turkey

Abstract

In the present study, the physicochemical characteristics and sugar compositions of 14 different honey samples obtained from two different regions of Turkey were analyzed by using multivariate analysis methods. pH, acidity, moisture content (%), total soluble solids (Brix), diastase activity, total phenolic content, HMF and Lugol's reaction analyses of the samples were performed using the physicochemical parameters. Moreover, the fructose, glucose, sucrose, maltose, fructose/glucose, and fructose + glucose values of the samples were determined using HPLC-RI system. It was determined that 1 of 14 samples has been adulterated with maltose syrup and 2 of 14 samples have HMF content higher than the limit set by the law. The honey samples were classified based on their physicochemical characteristics and sugar compositions by making use of the principal component analysis and hierarchical cluster analysis. Moreover, the factors affecting the quality of honey were determined and the relationships between these factors were shown.

Keywords

Adulteration, chemometrics, honey, hierarchical cluster analysis, principle component analysis.

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