Assesing Pistachio Nut (Pistacia vera L.) Adulteration with Green Pea (Pisum sativum L.) by Untargeted Liquid Chromatography-(quadrupole-time of flight)-Mass Spectrometry Method and Chemometrics

Yıl 2018, Sayı: 19, 34 - 41, 26.02.2018

Filiz Çavuş Murat Faruk Us Nurcan Aysar Güzelsoy

Öz

In
this work, a method was developed for the detection of green pea adulteration
in pistachio nut powder and related products using high-performance liquid
chromatography quadrupole time-of-flight mass spectrometry (HPLC-QTOF MS).
Pistachio nut is target for economically motivated adulteration due to its high
price and causes economic losses to consumers. Electrospray ionization mass
spectrometry    ESI(-)-MS fingerprints
were collected for twelve pistachio nut and green pea samples and mass spectra
was found very distinctive for each pistachio nut and green pea samples. Polar
components were extracted with methanol/water(1:1) solution. Traditional
Turkish dessert “baklava” was used as a model food matrix. The detection of
green pea adulteration was possible at a minimum level of 2,5% in baklava with
ESI(-)-MS fingerprint. The ESI(-)-MS technique coupled with chemometric
multivariate analysis; principal component (PCA) and hierarchical cluster
analysis (HCA) was found a specific method to detect green pea marker ions in
pistachio nut powder and related food products.

Bu
çalışmada antep fıstığı içerisine katılan bezelyenin yüksek performanslı sıvı
kromatografisi uçuş zamanlı kütle spektrometresi (LC-QTOF MS) kullanılarak
tespitine yönelik bir yöntem geliştirildi. Antep fıstığının ekonomik değerinin
yüksek olması sebebi ile yapılan tağşişler tüketicilerin aldatılmasına ve
üreticiler arasında haksız rekabete yol açmaktadır.

Çalışmada,
elektrosprey iyonizasyon (ESI) tekniği ile Temel bileşenler analizi (Principal
Component Analysis, PCA) ve hiyerarşik kümeleme analizi (Hierarchical Clusterin
Analysis, HCA) kullanılarak antep fıstığına ve bezelyeye ait marker iyonlar
tespit edildi. Gıda matriksi olarak geleneksel Türk tatlısı ‘baklava’
kullanıldı. Baklava örnekleri %1 ile %10 arasında farklı oranlarda bezelye
karıştırılmış fıstık ile hazırlandı. ESI-MS parmak izi yöntemi ile fıstıklı
baklava içerisinde %2,5 oranında bezelye tespit edildi.

       

Anahtar Kelimeler

Fingerprinting, Pistachio Nut, Green Pea, Parmak İzi, Antep Fıstığı

Kaynakça

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