Türkiye’de satışa sunulan arı sütlerinin kimyasal özellikleri

Year 2017, , 281 - 285, 01.12.2017

İbrahim Yavuz Fehmi Gürel

https://doi.org/10.29136/mediterranean.360013

Cited By: 4

Abstract

Son yıllarda arı sütü tüketimi
hızlı bir şekilde artmasına karşın, Türkiye’de satılan arı sütlerinin
kaliteleri ile ilgili yeterli bilgi bulunmamaktadır. Kalite özelliklerini
belirlemek için 12 adedi ticari firmalardan bir adedi ise Akdeniz Üniversitesi Ziraat Fakültesi Zootekni Bölümü bal arısı
kolonilerinden üretilen (kaynağı bilinen, saf) olmak
üzere toplam 13 farklı arı sütü örneği nem, ham protein, asitlik, pH, kül,
toplam şeker, fruktoz, glukoz, sakkaroz ve 10-HDA içeriği bakımından analiz
edilmiştir. Arı sütü örneklerinin nem içeriği % 63.10 ile % 73.55,
ham protein içeriği % 9.76 ile % 12.57, pH değerleri 3.66 ile 4.02,
kül içeriği % 0.92 ile 1.17, toplam şeker içeriği % 7.68 ile % 11.66
ve 10-HDA içeriği % 0.57 ile % 3.11 aralıklarında değişim
göstermişlerdir. Bu çalışmada ölçülen 10-HDA değerleri yürürlükte olan ulusal
(TS 6666) ve uluslararası arı sütü standardı (ISO 1842) ile karşılaştırıldığında
arı sütü örneklerinin % 50 sinin % 1.4 olarak belirtilen ulusal ve
uluslararası arı sütü 10-HDA standardı sınırının altında olduğu saptanmıştır.

Keywords

Arı ürünleri, Arı sütü, Kimyasal kompozisyon, Kalite kontrol, 10 HDA

Chemical properties of the royal jellies in Turkish markets

Abstract

Although
the consumption of royal jelly has been rapidly increased in recent years,
there is a lack of knowledge about the quality of commercial royal jelly
purchased in Turkey. In order to evaluate quality properties, a total of
thirteen different royal jelly samples, consisting of 12 commercial samples in
Turkish markets, and 1 sample of known origin obtained freshly harvested from
honeybee colony in Akdeniz University were analyzed for water, crude protein,
acidity, pH, ash, total sugar, fructose, glucose, sucrose and 10-HDA content.
Water, crude protein, pH values, ash, total sugars and 10-HDA content of the 13
royal jelly samples varied from 63.10 to 73.55%, 9.76 to 12.57%, 3.66 to 4.02,
0.92 to 1.17%, 7.68 to 11.66% and 0.57 to 3.11% respectively. Comparison of the
10-HDA values measured in this study with the Turkish (TS 6666) and currently
available royal jelly international standard (ISO 12842) showed that 50% of the
royal jelly samples had lower values than the allowed ISO and Turkish standards
of 1.4%.

Keywords

Bee product, Royal jelly, Chemical composition, Quality control, 10 HDA

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