Konya ve Karaman İllerinden Bazı Bal Örneklerinin Fizikokimyasal Analizi

Yıl 2019, Cilt: 11 Sayı: 1, 1 - 7, 01.06.2019

Hülya Özler , Şeref Cınbırtoğlu Fazıl Güney Neslihan Çakıcı Nurten Türkarslan

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

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