Mikroenkapsüle krema tozunun SPME yöntemi ile uçucu bileşiklerinin analizinde ekstraksiyon faktörlerinin etkisi

Öz

Krema tozu çeşitli ürünlere katılan önemli bir gıda katkı maddesidir. Krema tozu üretiminde hem toz ürünün fiziksel özelliklerinin geliştirilmesi, hem de lezzet özelliklerinin korunabilmesi için mikroenkapsülasyon tekniğinin kullanılması gerekmektedir. Ancak, krema tozlarının uçucu bileşimlerine dair bilimsel literatürde herhangi bir bilgi bulunmadığı gibi, uçucu bileşiklerinin analizinde ekstraksiyon koşullarının uçucu bileşikler üzerine etkilerine dair de bir veri yoktur. Bu çalışmada, hammadde olarak kremadan mikroenkapsüle krema tozu üretilmiş, üretilen bu tozlarda saptanan farklı bileşik gruplarından (alkol, aldehit ve keton) 7 karbonlu uçucu bileşiklerin (2-heptanol, heptanal ve 2-heptanon) ekstraksiyon koşulları (ekstraksiyon sıcaklığı, süresi ve karıştırma hızı) ile değişimi modellenmiş ve değişimler incelenmiştir. Sonuçlara göre, 2-heptanol dışındaki uçucu bileşiklerin ekstraksiyonunda tüm faktörlerin doğrusal  etkileri anlamlıyken, 2-heptanol ekstraksiyonunda karıştırma hızının etkisi önemli bulunmamıştır. Ekstraksiyon faktörlerinin interaksiyon etkileri açısından ise heptanal ve 2-heptanol’ün benzer özellikler gösterdiği belirlenmiştir.

Anahtar Kelimeler

• Krema,Mikroenkapsülasyon,Uçucu bileşikler,SPME,RSM

Kaynakça

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