Konya ve Karaman İllerinden Bazı Bal Örneklerinin Fizikokimyasal Analizi

Öz

Balın kimyasal yapısını ve kalitesini etkileyen birçok faktör vardır. Bu faktörlerden en önemlisi bala kaynak olan polen ve nektardır. Anadolu balları zengin bitki çeşitliliğinden kaynaklanan değişik polen tiplerine sahiptir. Balın kalitesini belirlenmesinde kullanılan yöntemlerden birisi de fizikokimyasal analizlerdir. Fizikokimyasal parametreler ise balın elektriksel iletkenliği, serbest asitliği, diastaz aktivitesi, nem içeriği, prolin miktarı, pH, fruktoz, glukoz, sukroz içeriği, polenin rengi ve tadıdır. Bu çalışma ile 2015 yılında Konya ve Karaman bölgesinin farklı lokalitelerinden toplanan 17 multifloral bal örneğinin kimyasal analizlerinin yapılarak kalitesinin belirlenmesi amaçlanmıştır. Analiz sonuçlarına göre, elektriksel iletkenlik 0.19-0.58mS/cm, serbest asitlik 18-29(meq/kg), diastaz sayısı 10.4-34.9, pH 3.63-4.72, nem içeriği %15.40-18.80, glukoz oranı %26.47-33.70, fruktoz oranı %35.51-40.19, fruktoz/glukoz oranı %1.10-1.41 ve prolin miktarı 349-908 mg/kg olarak belirlenmiştir. Tespit edilen sukroz ortalama değeri, standart değerlerle uyumlu görülmektedir. İncelenen tüm fizikokimyasal parametreler, Türk Gıda Kodeksi ve EU Kodeksi referans değerlerine göre normal değerlerde görülmektedir.

Anahtar Kelimeler

• İç Anadolu balları,Kimyasal kompozisyon,Kalite,Türk Gıda Kodeksi

Physicochemical Analysis Of Some Honey Samples From Konya And Karaman Regions

Öz

There are many factors that affect quality and chemical composition of honey. The most important of these factors is pollen and nectar of blossoms or secretions of living parts of plants. Anatolian honey has various pollen types, because of rich plant diversity. Also physicochemical analysis is one of the procedure determining the quality of honey. These physicochemical parameters are electrical conductivity, free acidity, diastase activity, moisture, proline, pH, content of fructose, glucose, sucrose, colour of pollen and taste. The aim of this study was to determine the quality of 17 multifloral honey samples collected different locations from Konya and Karaman regions in the year 2015. The ranges of parameters in examined honey samples are 0.19-0.58mS/cm the electrical conductivity, 18-29 free acidity (meq/kg), 10.4-34.9 diastase activity, 3.63-4.72 pH, 15.40-18.80% moisture, 26.47-33.70% glucose, 35.51-40.19% fructose, 1.10-1.41 fructose/glucose and 349-908 mg/kg proline. The mean percentage of sucrose in honey samples is convenient with the standart value. The results of these parameters are in the normal ranges proposed by Turkish Food Codex (TFC), EU codex.

Anahtar Kelimeler

• Central Anatolian honeys,Chemical composition,Quality,Turkish Food Codex

Kaynakça

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