YEMEKLİK YAĞLARDAKİ SERBEST YAĞ ASİDİ DÜZEYİNİN STANDART METOTLARA ALTERNATİF GELİŞTİRİLEN AKIŞ ENJEKSİYON ANALİZ METODUYLA BELİRLENMESİ

Abstract

Sunulan bu çalışmanın amacı; yemeklik yağlardaki serbest yağ asidi (%FFA) düzeylerinin belirlenmesi için -standart metotlara alternatif olacağı düşünülen- yeni bir akış enjeksiyon analiz (FIA) metodunun geliştirilmesidir. Çalışmada FIA analizörü olarak yönlendirme valfleri ve uygun reaksiyon hücrelerinin adaptasyonu ile modifiye edilen bir HPLC sistemi kullanılmış, numune ve reaktif miktarlarının mikrolitre seviyesinde tutulduğu tayinlerde, yağ numuneleri herhangi bir ön işleme tabi tutulmaksızın direk olarak enjekte edilmiştir. % FFA tayini için geliştirilen FIA metodu birçok parametre dikkate alınarak valide edilmiş, bu çalışmalar sonucunda metodun yüksek doğruluk, kesinlik, sağlamlık ve hassasiyete sahip olduğu tespit edilmiştir. Ayrıca; geliştirilen FIA metodu, %FFA tayininde standart metot olarak kullanılan AOCS Ca-5a-40 metodu ile istatistiksel F ve t testleri kullanılarak karşılaştırılmış, %95 güven seviyesinde metotlar arasında anlamlı bir fark olmadığı tespit edilmiştir. Bu çalışma ile elde edilen sonuçlar; önerilen FIA metodunun, çevre açısından potansiyel tehlike oluşturabilecek çözücülerin kullanımını azaltması, düşük maliyetle hızlı analizlerin gerçekleştirilmesine olanak sağlaması gibi üstün özellikleri sebebiyle “iyileştirme ve ilerleme” sağlamaya yönelik bir metot olduğunu ve yağ sanayi sektöründe kolaylıkla uygulanabileceğini ortaya koymuştur.

Keywords

• Akış Enjeksiyon Analiz (FIA), Serbest Yağ Asidi (FFA), Yemeklik Yağlar, Metot Validasyonu

DETERMINATION OF FREE FATTY ACID LEVELS IN EDIBLE OILS BY DEVELOPED FLOW INJECTION ANALYSIS METHOD AS AN ALTERNATIVE TO THE STANDARD METHOD

Abstract

The purpose of this study was to develope a new flow injection analysis (FIA) methodexpected to be an alternative to standard methods- for free fatty acid (FFA) determination in edible oils. The analyses were carried out on HPLC system modified for FIA analysis by adding selection valves and appropriate reaction coils. Quantities of sample and reagents used in the analysis are kept at the microliter level and the oil samples were directly injected into the system. Validation studies for new developed FIA method were performed by using various validation parameter sand, as a result of these studies, it was found that the proposed method have high accuracy, precision, and strength. Besides, the developed FIA method was compared with AOCS Ca-5a-40 standard method by using F and t tests and, it was determined that two methods were not statistically significant in 95% confidence level. Obtained results revealed that the proposed FIA method developed for %FFA determination in edible oils is considered to be a good method of ensuring the “improvement and progress” due to their superior properties such as reducing the use of solvents potential danger for the environment, allowing the realization of rapid analysis with low cost and thus it is hoped that the method can be easily applied in oil industry.

Keywords

• Edible Oils, Flow Injection Analysis (FIA), Free FattyAcid (FFA), Method Validation

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