Anadolu Bal Arısı Arı Zehrinin ve Ticari Olarak Elde Edilen Arı Zehirlerinin Kimyasal İçerik Bakımından Karşılaştırılması

Yıl 2019, Cilt: 19 Sayı: 1, 61 - 68, 29.05.2019

Taylan Samancı Meral Kekeçoğlu

https://doi.org/10.31467/uluaricilik.527986

Cited By: 9

Öz

Bu çalışmada. Anadolu bal arısından taze olarak elde edilen ve ticari olarak satılan arı zehri örnekleri içerik analizleri bakımından karşılaştırıldı. Nem tayin cihazı kullanılarak nem içeriği, HPLC-UV kullanılarak Melittin, Apamin, Fosfolipaz A2 içeriği ve HPLC-RID kullanılarak şeker profil analizi gerçekleştirildi. Ticari arı zehri örnekleri Anadolu bal arısından taze olarak toplanan arı zehri örnekleri ile karşılaştırıldığında genel olarak apamin, melittin ve fosfolipaz A2 içeriğinin ticari olarak satılan arı zehri örneklerinde daha düşük olduğu; nem ve fosfolipaz A2 bakımından gruplar arasında istatistiki olarak önemli düzeyde farklılık olduğu belirlendi (P<.05). Şeker profil analizleri değerlendirildiğinde ise maltoz ve erloz dışında şeker içerikleri bakımından iki grup arasında bir farklılık olmadığı belirlendi. Sonuçlar Anadolu bal arısından elde edilen taze arı zehri örneklerinin ticari olarak satılan arı zehri örneklerinden içerik bakımından daha kaliteli olduğunu gösterdi. Bu sonuç özellikle apiterapi veya kozmetik amaçlı kullanılacak olan zehir örneklerinin taze olarak elde edilmesi veya çok iyi koşullarda muhafaza edilmesi gerektiğini açıkça ortaya koymuştur. 

Anahtar Kelimeler

Arı zehri, Apamin, Melittin, Fosfolipaz A2, Anadolu

COMPARISON OF COMMERCIAL AND ANATOLIAN BEE VENOM IN TERMS OF CHEMICAL COMPOSITION

Öz

We compared fresh bee venom samples produced by Anatolian beekeepers with commercial bee venom samples based on physicochemical analyses results. Sugar content analysis was conducted using HPLC-RID, moisture content analysis was performed using a moisture analyzer and melittin, apamin and phospholipase A2 contents were analyzed via HPLC-UV. When we compared the commercial bee venom samples with the freshly collected Anatolian honey bee venom, it was determined that the apamin, melittin and phospholipase A2 contents were generally lower in the commercial bee venom samples. Additionally, there was a statistically significant difference between the groups in terms of the moisture and phospholipase A2 contents (p <0.5). When we evaluated the sugar profile analysis, other than in maltose and erlose no difference was found between the two groups. The results showed that the content quality of the fresh bee venom samples collected from Anatolian honey bees was higher than that of the commercially sold bee venom samples. This result clearly indicated that bee venom samples intended for use in apitherapy or for cosmetic purposes should be obtained fresh or kept under very good conditions. 

Anahtar Kelimeler

Bee venom, Apamin, Melittin, Phospholipase A2, Anatolia

Kaynakça

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