{"id":17567,"date":"2014-10-21T23:28:04","date_gmt":"2014-10-21T20:28:04","guid":{"rendered":"http:\/\/balarisi.org\/?p=17567"},"modified":"2015-03-30T22:09:41","modified_gmt":"2015-03-30T19:09:41","slug":"mugla-bolgesinde-uretilen-cam-bali-ve-propolisin-mikroskobik-organoleptik-ve-kimyasal-analizi-2","status":"publish","type":"post","link":"https:\/\/www.beyazkovan.com\/?p=17567","title":{"rendered":"Mu\u011fla b\u00f6lgesinde \u00fcretilen \u00e7am bal\u0131 ve propolisin mikroskobik, organoleptik ve kimyasal analizi"},"content":{"rendered":"

Asl\u0131 \u00d6zk\u00f6k<\/strong>
\nDoktora Tezi, Hacettepe \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ Biyoloji Anabilim Dal\u0131, 2009, 184 s.
\nTEZ NO: 269845
\nSorgu Penceresine TEZ NO’yu yazarak Ayr\u0131nt\u0131l\u0131 Bilgi ve PDF d\u00f6k\u00fcmana ula\u015fmak i\u00e7in t\u0131klay\u0131n\u0131z <\/a><\/span><\/p>\n

\u00d6ZET
\n<\/strong>Mu\u011fla ili’ne ba\u011fl\u0131 Merkez, Milas, Ortaca, K\u00f6yce\u011fiz, Marmaris, Fethiye, Yata\u011fan, Bodrum, Ula ve Dat\u00e7a’dan toplam 78 bal \u00f6rne\u011fi 2004 – 2006 y\u0131llar\u0131 aras\u0131nda, Ekim ve Kas\u0131m aylar\u0131nda toplanm\u0131\u015ft\u0131r. Toplanan 78 bal \u00f6rne\u011finde mikroskobik analizler yap\u0131larak, B\u00c7E\/TPS oran\u0131 4.5’dan b\u00fcy\u00fck olan 50 \u00f6rnek \u00c7ok Yo\u011fun \u00dcst\u00fcn Kaliteli \u00c7am Bal\u0131 olarak tespit edilmi\u015f ve di\u011fer analizlerde (organoleptik, kimyasal ve fiziksel) bu \u00f6rnekler kullan\u0131lm\u0131\u015ft\u0131r.\u000bMikroskobik analizi \u00e7al\u0131\u015f\u0131lan 50 \u00e7am bal\u0131 \u00f6rne\u011finin 15’inde (\u00f6rneklerin % 30’u) bitki ni\u015fasta tanelerine rastlanmas\u0131na kar\u015f\u0131l\u0131k; 35 \u00f6rnekte (\u00f6rneklerin % 70’i) ni\u015fasta tanesinin olmad\u0131\u011f\u0131 saptanm\u0131\u015ft\u0131r.\u000b\u00c7am ballar\u0131nda yap\u0131lan organoleptik analizler sonucunda 50 \u00e7am bal\u0131ndan 17 \u00f6rnek (\u00f6rneklerin % 34’\u00fc), g\u00f6rsel (4 puan), tat (4 puan), koku (4 puan) ve kristalle\u015fme (4 puan) a\u00e7\u0131s\u0131ndan toplam 16 tam puan \u00fczerinden \u00e7ok iyi olarak tan\u0131mlanm\u0131\u015ft\u0131r. Organoleptik analizlerde 50 \u00e7am bal\u0131nda ortalama son de\u011fer 10.54, minimum de\u011fer 6 ve maksimum de\u011fer 16 olarak belirlenmi\u015ftir.\u000b50 \u00e7am bal\u0131 \u00f6rne\u011finde yap\u0131lan kimyasal analizlerden nem analizi sonucunda ortalama nem % 16.2, minimum % 12 ve maksimum % 21.5 olarak saptanm\u0131\u015ft\u0131r. T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi (2005\/49) ve Alimenterius Kodeks standartlar\u0131na g\u00f6re olmas\u0131 gereken de\u011fer % 20’den k\u00fc\u00e7\u00fckt\u00fcr. Buna g\u00f6re \u00e7al\u0131\u015f\u0131lan 50 \u00f6rnekten 2 \u00f6rnek (\u00f6rneklerin % 4’\u00fc) bu de\u011ferden y\u00fcksek iken; 48 \u00f6rne\u011fin (\u00f6rneklerin % 96’s\u0131) sonu\u00e7lar\u0131 T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi ve Alimenterius Kodeks standartlar\u0131na uygun bulunmu\u015ftur.\u000b\u00c7al\u0131\u015f\u0131lan \u00f6rneklerin pH de\u011feri ortalama 4.93, minimum 3.98, maksimum 6.32 olarak saptanm\u0131\u015ft\u0131r.\u000b\u00c7al\u0131\u015f\u0131lan \u00f6rneklerde \u00e7am ballar\u0131n\u0131n serbest asitlik ortalama de\u011feri 11.44 meq\/kg, minimum 1.84 meq\/kg, maksimum 20.24 meq\/kg olarak saptanm\u0131\u015ft\u0131r. T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi ve Alimenterius Kodeks standartlar\u0131na g\u00f6re serbest asitlik de\u011ferinin 50 meq\/kg’dan az olmas\u0131 istenmektedir. \u00c7al\u0131\u015f\u0131lan \u00f6rneklerin tamam\u0131n\u0131n (\u00f6rneklerin % 100’\u00fc) serbest asitlik standartlar\u0131na uygunlu\u011fu saptanm\u0131\u015ft\u0131r. Lakton asitli\u011fi de\u011feri ortalama 17.94 meq\/kg, minimum 7.8 meq\/kg, maksimum 26 meq\/kg olarak; toplam asitlik de\u011feri, ortalama 29.38 meq\/kg, minimum 11.48 meq\/kg, maksimum 46.24 meq\/kg olarak bulunmu\u015ftur.\u000bHPLC \u015feker analizi sonu\u00e7lar\u0131nda Fruktoz miktar\u0131 ortalama % 36.04, minimum % 26.81, maksimum % 42.52; Glikoz miktar\u0131 ortalama % 26.35, minimum % 17.38, maksimum % 35.59 olarak; Fruktoz + Glikoz miktar\u0131 ortalama % 62.39, minimum % 44.19, maksimum % 73.94 olarak saptanm\u0131\u015ft\u0131r. T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi ve Alimenterius Kodeks standartlar\u0131na g\u00f6re Fruktoz + Glikoz miktar\u0131 % 45-60 aras\u0131nda olmal\u0131d\u0131r. \u00c7al\u0131\u015f\u0131lan \u00f6rneklerden 1 \u00f6rnek (\u00f6rneklerin % 2’si) % 45 den az, 18 \u00f6rnek (\u00f6rneklerin % 36’s\u0131) istenen de\u011ferler aras\u0131nda, 31 \u00f6rnek (\u00f6rneklerin % 62’si) ise standartlarda istenen de\u011ferlerin \u00fczerinde bulunmu\u015ftur.\u000b50 \u00e7am bal\u0131 \u00f6rne\u011finde Sukroz miktar\u0131 ortalama % 6.95, minimum % 4.79, maksimum % 9.73 olarak tespit edilmi\u015ftir. T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi ve Avrupa Kodeks Alimenterius standartlar\u0131na g\u00f6re Sukroz miktar\u0131 en fazla % 5-10 aras\u0131nda olmal\u0131d\u0131r. \u00c7al\u0131\u015f\u0131lan ballarda 1 \u00f6rnekte (\u00f6rneklerin % 2’si) sukroz miktar\u0131 T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi ve Avrupa Kodeks Alimenterius standartlar\u0131na uygun bulunmazken; 49 \u00f6rnekte (\u00f6rneklerin % 98’i) sukroz miktar\u0131 T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi ve Alimenterius Kodeks standartlar\u0131na uygun bulunmu\u015ftur.\u000b50 \u00e7am bal\u0131 \u00f6rne\u011finin Hidroksimetilfurfural (HMF) analizi sonucunda ortalama 3.59 mg\/kg, minimum de\u011fer 0.14 mg\/kg, maksimum de\u011fer 44.54 mg\/kg olarak saptanm\u0131\u015ft\u0131r. T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi ve Alimenterius Kodeks standartlar\u0131na g\u00f6re Hidroksimetilfurfural (HMF) de\u011feri \u00e7am bal\u0131nda 40 mg\/kg’dan k\u00fc\u00e7\u00fck olmal\u0131d\u0131r. \u00c7al\u0131\u015f\u0131lan ballarda 1 \u00f6rne\u011fin (\u00f6rneklerin % 2’si) HMF de\u011ferinin % 40 dan b\u00fcy\u00fck oldu\u011fu; 49 \u00f6rnekte (\u00f6rneklerin % 98’i) ise HMF de\u011ferinin T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi ve Alimenterius Kodeks standartlar\u0131na uygunluk g\u00f6sterdi\u011fi saptanm\u0131\u015ft\u0131r.\u000b50 adet \u00e7am bal\u0131 \u00f6rne\u011finin, kimyasal analizinde yap\u0131lan, GC-MS ile kimyasal madde tayini sonucunda, aldehidler, aromatik aldehidler, aromatik alkoller, d\u00fcz zincirli hidrokarbonlar, d\u00fcz zincirli asit esterleri, aromatik hidrokarbonlar, flavanonlar, aromatik asitler, aromatik asit esterleri, aromatik aminler ve di\u011fer kimyasal maddeler tespit edilmi\u015ftir.\u000b\u00c7am bal\u0131 \u00f6rneklerinde tespit edilen ortalama toplam Fenolik Asit miktar\u0131 155.55 mg GAE\/kg olup minimum 35.36 mg GAE\/kg, maksimum 365.94 mg GAE\/kg olarak, toplam flavanoid analizi sonucunda ortalama de\u011fer 22.80 mg QE\/kg, minimum 4.80 mg QE\/kg ve maksimum 54.78 mg QE\/kg olarak tespit edilmi\u015ftir.\u000b50 adet \u00e7am bal\u0131 \u00f6rne\u011finde yap\u0131lan fiziksel analizlerden glikoz kristali analiz sonucunda 38 bal \u00f6rne\u011finde y\u00fcksek kristalle\u015fme, 3 bal \u00f6rne\u011finde d\u00fc\u015f\u00fck kristalle\u015fme, 9 bal \u00f6rne\u011finde ise kristalle\u015fmenin olmad\u0131\u011f\u0131 g\u00f6zlenmi\u015ftir.\u000b\u00c7am bal\u0131 \u00f6rneklerinin fiziksel analizlerinden, elektriksel iletkenlik miktar\u0131 tayini sonucunda, elektriksel iletkenlik de\u011feri ortalama 1.41 mS\/cm, minimum 0.89 mS\/cm, maksimum 2.26 mS\/cm olarak bulunmu\u015ftur. T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi ve Alimenterius Kodeks standartlar\u0131na g\u00f6re, elektriksel iletkenlik miktar\u0131 ? 0,8 mS\/cm olmal\u0131d\u0131r. \u00c7al\u0131\u015f\u0131lan ballar\u0131n tamam\u0131nda (\u00f6rneklerin %100’\u00fc) elektriksel iletkenlik de\u011ferinin T\u00fcrk G\u0131da Kodeksi Bal Tebli\u011fi ve Alimenterius Kodeks standartlar\u0131na uygunluk g\u00f6sterdi\u011fi saptanm\u0131\u015ft\u0131r. B\u00c7E\/TPS oran\u0131na g\u00f6re \u00fcst\u00fcn kaliteli \u00e7am bal\u0131 olarak tan\u0131mlanan \u00f6rneklerin elektriksel iletkenlik a\u00e7\u0131s\u0131ndan de\u011ferlerine bak\u0131ld\u0131\u011f\u0131nda tamam\u0131n\u0131n 0.8 mS\/cm de\u011ferinden daha y\u00fcksek oldu\u011fu ve \u00e7am bal\u0131 ayr\u0131m\u0131n\u0131 yaparken elektriksel iletkenlik de\u011ferinin de B\u00c7E\/TPS oran\u0131 gibi ay\u0131rt edici bir fakt\u00f6r oldu\u011fu bu \u00e7al\u0131\u015fma ile ortaya \u00e7\u0131km\u0131\u015ft\u0131r.\u000b27 adet propolis \u00f6rne\u011finin GC-MS ile kimyasal madde tayini sonucunda, alkoller, aromatik alkoller, d\u00fcz zincirli aldehitler, flavanonlar, d\u00fcz zinzirli hidrokarbonlar, aromatik hidrokarbonlar, d\u00fcz zincirli asit esterleri, aromatik asitler, aromatik esterler, aromatik asit esterleri, alifatik karboksilik asitler, alifatik karboksilik asit esterleri, alifatik esterler ve di\u011fer kimyasal maddeler tespit edilmi\u015ftir. Propolis konsantrasyonlar\u0131, kullan\u0131lan propolis miktar\u0131na ba\u011fl\u0131 olarak % 0.71 ile % 10.5 aras\u0131nda de\u011fi\u015fmi\u015ftir.<\/p>\n

Anahtar Kelimeler: <\/strong> Mu\u011fla, \u00e7am bal\u0131, ni\u015fasta, organoleptik, pH, serbest asitlik, lakton asitli\u011fi, toplam asitlik, HPLC ile \u015feker analizi, HMF, GC-MS ile kimyasal tayini, Total Fenolik Asit, Total Flavanoid, glikoz kristali tayini, elektriksel iletkenlik, propolis.<\/p>\n","protected":false},"excerpt":{"rendered":"

Asl\u0131 \u00d6zk\u00f6k Doktora Tezi, Hacettepe \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ Biyoloji Anabilim Dal\u0131, 2009, 184 s. TEZ NO: 269845<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[36],"tags":[332,96,117,103],"class_list":["post-17567","post","type-post","status-publish","format-standard","","category-doktora-tezleri","tag-asli-ozkok","tag-bal-analizi","tag-cam-bali","tag-propolis-analizi","yazarlar-asli-ozkok-tuylu","anahtarkelimeler-bal","anahtarkelimeler-bal-analizi","anahtarkelimeler-bal-ve-yoresel-arastirmalar","anahtarkelimeler-cam-bali","anahtarkelimeler-mugla","anahtarkelimeler-propolis","anahtarkelimeler-propolis-analizi","anahtarkelimeler-propolis-ve-yoresel-arastirmalar","anahtarkelimeler-yoresel-arastirmalar"],"_links":{"self":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17567"}],"version-history":[{"count":1,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17567\/revisions"}],"predecessor-version":[{"id":17568,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17567\/revisions\/17568"}],"wp:attachment":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}