The Microscopic and GC-MS Analysis of Turkish Honeydew Pine Honey

Yıl 2016, Cilt: 44 Sayı: 4, 375 - 383, 01.11.2016

Aslı Özkök Kadriye Sorkun Bekir Salih

Öz

78 honey samples were collected from September to November between the years 2004-2006 where the most of the honeydew beekeeping process is realized in Muğla city in Turkey. All honey samples were inves- tigated with microscope and were checked the Number of Honeydew Elements NHE and the Number of Total Pollen NTP . The quality of honey samples was determined by correlating NHE to NTP ratio and the honey which has NHE to NTP ratio bigger than 4.5 was accepted as a high density superior quality honeydew pine honey. As a result of identifications which have been made in microscope, 50 honey samples of 78 honey samples were selected as high quality pine honey and they were appropriate ones to study for GC-MS chemical compounds analysis. As a result of GC-MS chemical compounds analysis of 50 honeydew honeys were found chemical compounds which are important for human body. These are aromatic aldehydes, aldehydes, aromatic alcohols, flavanones, linear hydrocarbons, aromatic hydrocarbons, aromatic acids, aromatic acid esters, linear acid esters and other chemical compounds.

Anahtar Kelimeler

Honeydew pine honey, Marchallina hellenica, chemical compounds analysis with GC-MS

Türk Çam Ballarının Mikroskobik ve GC-MS Analizi

Öz

T ürkiye’de arıcılığın yoğun olarak yapıldığı Muğla ilinden 2004-2006 yılları arasında Eylül ayından Kasım ayına kadar 78 çam balı örneği toplanmıştır. Toplanan bal örneklerinde mikroskop ile Balçiği Element Sayısına NHE ve Toplam Polen Sayısına NTP bakılmıştır. Bal örneklerinin kalitesi Balçiği Elementlerinin Sayısının Toplam Polen Sayısına oranı ile belirlenmektedir. Balçiği Elementi Sayısının Toplam Polen Sayısına oranı 4.5’un üstündeki ballar çok yoğun üstün kaliteli çam balı olarak kabul edilmektedir. Mikroskopta yapılan analiz sonucunda 78 bal örneğinin 50 tanesi çok yoğun üstün kaliteli çam balı olarak bulunmuştur. Ayrıca GC-MS analizlerinde balın kimyasal bileşenlerine bakılmıştır. 50 çam balı örneğinin GC-MS kimyasal bileşen analizinde insan sağlığı için önemli bileşenler bulunmuştur. Bunlar aromatik aldehitler, aldehitler, aromatik alkoller, flavanonlar, lineer hidrokarbonlar, aromatik hidrokarbonlar, aromatik asitler, aromatik asit esterleri, lineer asit esterleri ve diğer kimyasal bileşenlerdir

Anahtar Kelimeler

Çam balı, Marchallina hellenica, GC-MS ile kimyasal bileşen analizi

Kaynakça

• M.L. Sanz, M. Gonzalez, C. Lorenzo, J. Sanz, I. Martinez-Castro, A contribution to the differentiation between nectar honey and honeydew honey, Food Chemistry, 91 (2005) 313-317.
• E. Zander, A. Koch, Der Honig, Eugen Ulmer Verlag, Stuttgart, (1994) 201 p.
• J. Louveaux, A. Maurizio, G. Vorwohl, International Commission for Bee Botany of IUBS, Methods of Melissopalynology, Bee World, 59 (1978) 139-157.
• A.C. Soria, M. Gonzalez, C. Lorenzo, I. Martinez- Castro, J. Sanz, Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data, Food Chemistry, 85 (2004) 121-130.
• L.A Santas, Marchalina hellenica An Important Insect for Apiculture of Greece, The XXVIIth International Congress of Apicultur of Apimondia, Athens, (1979) 419-422.
• B. Gürkan, Çam pamuklu koşnili Marchalina hellenica (Genadius)’nın Biyo-Ekolojisi ve Populasyon Dinamiği. Doktora Tezi, Ankara (1989).
• A. Şahin, Marmaris-Muğla Yöresinde Üretilen Çam Ballarının Mikroskobik Analizi ve Organoleptik Özelliklerinin Saptanması, Yüksek Lisans Tezi, Ankara (2000).
• N.T. Moar, Pollen analysis of New Zealand honey, New Zealand Journal of Agricultural Research, 28 (1985) 38-70.
• K. Sorkun, Türkiye’nin Nektarlı Bitkileri, Polenleri ve Balları, Palme Yayıncılık, (2008) 341s.
• R. Sawyer, Honey Identification, Cardiff Academic Press, UK, (1988) 109 p.
• R. Barcarola, M. Centeleghe, P. Zanatta, L.S. Cont, GC-MS coupled with headspace sampling with reverse carrier flow in sampling step applied to honey characterization, In: 5th international symposium of hyphenated technique in chromatography. Bruges, Belgium (1998) 11-21 p.
• B.S. Radovic, M. Careri, A. Mangia, M. Musci, M. Gerboles, E. Anklam, Contribution of dynamic headspace GC-MS analysis of aroma compounds to authenticity testing of honey, Food Chemistry, 72 (2001) 511-520.
• A.C. Soria, I. Martinez-Castro, J. Sanz, Analysis of volatile composition of honey by solid phase microextraction and gas chromatography-mass spectrometry, Journal of Separation Science. 26 (2003) 793-801.
• L.F. Cuevas-Glory, J.A. Pino, L.S. Santiago, E. Sauri- Duch, A review of volatile analytical methods for determining the botanical origin of honey, Food Chemistry. 103 (2007) 1032-1043.
• E. Alissandrakis, P.A. Tarantalis, P.C. Harizanis, M. Polissiou, Aroma investigation of unifloral Greek Citrus honey using solid-phase microextraction coupled to gas chromatographic-mass spectrometric analysis, Food Chemistry, 100, 1 (2007) 396-404.
• X. Yu, M. Zhao, F. Liu, S. Zeng, J. Hu. Identification of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one as a strong antioxidant in glucose–histidine Maillard reaction products, Food Research International, Volume 51, 1 (2013) 397–403.
• M. Shimoda, Y. Wu, Y. Osajima, Aroma compounds from aqueous solution of haze (Rhus suceda´ nea) honey determined by absorptive column chromatography. Journal of Agricultural and Food Chemistry, 44 (1996) 3913–3918.
• G. Bentivenga, M. D’Auria, P. Fedeli, G. Mauriello, R. Racioppi, SPME-GC-MS analysis of volatile organic compounds in honey from Basilicata. Evidence for the presence of pollutants from anthropogenic activities, International Journal of Food Science & Technology. 39 (2004) 1079-1086.
• X. Yan, L. Yu-Hong, Comparison of 1.5% lidocaine and 0.5% ropivacaine epidural anesthesia combined with propofol general anesthesia guided by bispectral index.Journal of Zhejiang University. Science. B, 8, 6 (2007) 428-434.