{"id":17801,"date":"2015-04-03T12:05:28","date_gmt":"2015-04-03T09:05:28","guid":{"rendered":"http:\/\/balarisi.org\/?p=17801"},"modified":"2015-04-09T14:49:57","modified_gmt":"2015-04-09T11:49:57","slug":"ambalajli-ballarin-melitopalinolojik-kimyasal-ve-organoleptik-analizleri","status":"publish","type":"post","link":"https:\/\/www.beyazkovan.com\/?p=17801","title":{"rendered":"Ambalajl\u0131 ballar\u0131n melitopalinolojik, kimyasal ve organoleptik analizleri"},"content":{"rendered":"<p><strong>Duygu Nur B\u00f6l\u00fckba\u015f\u0131<\/strong><br \/>\nY\u00fcksek Lisans Tezi, Hacettepe \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ Biyoloji Anabilim Dal\u0131, 2007, 183 s.<br \/>\nTEZ NO: <strong>216424<\/strong><br \/>\n<!--more--><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/tez.yok.gov.tr\/UlusalTezMerkezi\/tarama.jsp\" target=\"_blank\">Sorgu Penceresine TEZ NO&#8217;yu yazarak Ayr\u0131nt\u0131l\u0131 Bilgi ve PDF d\u00f6k\u00fcmana ula\u015fmak i\u00e7in t\u0131klay\u0131n\u0131z <\/a><\/span><\/p>\n<p><strong>\u00d6ZET<br \/>\n<\/strong> 2004-2006 y\u0131llar\u0131n\u0131n farkl\u0131 d\u00f6nemlerinde, T\u00fcrkiye\u2019nin alt\u0131 farkl\u0131 b\u00f6lgesinde bulunan\u00e7esitli illerdeki b\u00fcy\u00fck ve k\u00fc\u00e7\u00fck \u00f6l\u00e7ekli marketlerden 47 adet s\u00fczme bal \u00f6rnegi, sat\u0131nal\u0131narak toplanm\u0131s, bu \u00f6rneklerin kalitesinin belirlenmesi amac\u0131 ile melitopalinolojik,fizikokimyasal ve organoleptik analizleri yap\u0131lm\u0131st\u0131r. Ballardan 3 \u00f6rnek \u00e7am, 1 \u00f6rnekkekik, 1 \u00f6rnek kestane, 42 \u00f6rnek ise \u00e7i\u00e7ek bal\u0131 ad\u0131 alt\u0131nda etiketlenmistir.Bu \u00e7al\u0131smada, T\u00fcrkiye piyasas\u0131nda sat\u0131lan ambalajl\u0131 bal \u00f6rneklerinin kalitesinin,tagsisli olup olmad\u0131g\u0131n\u0131n tespitine y\u00f6nelik \u00fc\u00e7 analitik metot kullan\u0131lm\u0131st\u0131r. Bunlar;melitopalinolojik analizler, fiziko kimyasal parametreler ve organoleptik metotlard\u0131r.Melitopalinolojik analizlerde ballar\u0131n toplam polen say\u0131s\u0131, baldaki nisasta kaynag\u0131 vey\u00fczde miktar\u0131, balda bulunmamas\u0131 gereken mikroskobik partik\u00fcller incelenmistir.Fizikokimyasal parametrelerde, y\u00fczde k\u00fcl i\u00e7erigi, elektriksel iletkenligi, nem, pH,serbest asitlik, lakton asitligi ile toplam asitlik miktar\u0131 saptanm\u0131st\u0131r. Gaz Kromatografi-K\u00fctle Spektrometresi (GC-MS) ile bal\u0131n hidroksimetil furfural tayini ve kimyasal i\u00e7erigiarast\u0131r\u0131lm\u0131st\u0131r. Organoleptik \u00f6zelliklerde ise bal\u0131n tad\u0131, kokusu ve g\u00f6r\u00fcn\u00fcm\u00fcsaptanm\u0131st\u0131r.Melitopalinolojik analizler sonucunda, 44 adet \u00e7i\u00e7ek bal\u0131 \u00f6rneginin 10 g baldakitoplam polen say\u0131s\u0131 (TPS-10) miktar\u0131 en az 237, en \u00e7ok 247863, ortalama 47859olarak tespit edilmistir. 3 adet ambalajl\u0131 s\u00fczme \u00e7am bal\u0131 \u00f6rneginin 10 gr baldaki bal\u00e7igi elementi (B\u00c7E-10) miktar\u0131n\u0131n TPS-10 miktar\u0131na oran\u0131 en az 3.1, en \u00e7ok 7.0olarak saptanm\u0131st\u0131r.Bal \u00f6rneklerinin %8.5\u2019i polen kaynakl\u0131 nisasta, %12.8\u2019i d\u0131sar\u0131dan katk\u0131l\u0131 nisasta,%68.1\u2019i hem polen kaynakl\u0131 hem de d\u0131sar\u0131dan katk\u0131l\u0131 nisasta i\u00e7ermekte olup,\u00f6rneklerin %10.6\u2019s\u0131nda nisasta tanesine rastlanmam\u0131st\u0131r. \u00c7al\u0131s\u0131lan t\u00fcm \u00f6rnekleriny\u00fczde nisasta miktar\u0131 tayini sonucunda, 6 adet bal\u0131n tagsisli oldugu belirlenmistir.47 adet bal \u00f6rneginden,7 \u00f6rnekte Nosema apis sporlar\u0131 degisik yogunluklarda tespitedilmistir. 1 \u00f6rnekte Varroa, 1 diger \u00f6rnekte ise nematod par\u00e7as\u0131 saptanm\u0131st\u0131r.Ambalajl\u0131 ballar\u0131n bir\u00e7ogunda ise ar\u0131 k\u0131l\u0131, kanat pulu gibi ar\u0131 ve b\u00f6cek par\u00e7alar\u0131narastlan\u0131lm\u0131st\u0131r. Sadece 1 \u00f6rnekte ise Gram + Bacillus spp. tespit edilmistir.Fizikokimyasal analizler sonucunda 47 adet ambalajl\u0131 s\u00fczme bal \u00f6rneginde, y\u00fczdek\u00fcl miktar\u0131 ortalama 0.2 \u00b10.021, elektriksel iletkenlik 0.48 \u00b10.036 ?S\/cm, % nemmiktar\u0131 17.50 \u00b10.184, pH 4.18 \u00b10.048, serbest asitlik 10.16 \u00b10.94 meq\/kg, laktonasitligi 15.56 \u00b10.42 meq\/kg, toplam asitlik 25.72 \u00b11.01 meq\/kg ve HMF 11.21 \u00b11.0020mg\/kg olarak belirlenmistir.\u00d6rneklerin GC-MS ile kimyasal analizlerinde aldehidler, aromatik aldehidler, aromatikalkoller, d\u00fcz zincirli hidrokarbonlar, aromatik hidrokarbonlar, flavanonlar, aromatikasitler, aromatik asit esterleri, etil esterleri, yag asidi esterleri, ketonlar, aromatikaminler, amino amidler ve diger kimyasal maddeler olmak \u00fczere toplam 59 adet farkl\u0131kimyasal madde tespit edilmistir. \u0130ncelenen \u00f6rnekler organik madde i\u00e7erigi a\u00e7\u0131s\u0131ndanb\u00fcy\u00fck benzerlikler g\u00f6stermektedir. 12 bal \u00f6rneginde, balda bulunmamas\u0131 gerekenaromatik hidrokarbon grubuna rastlanm\u0131s olup, 24 no\u2019lu \u00f6rnegin flavanon i\u00e7erigi eny\u00fcksek bulunmustur.Organoleptik analizler sonucunda \u00f6rneklerin % 27.7\u2019si \u00e7ok iyi, % 68.1\u2019i iyi ve % 4.2\u2019siise k\u00f6t\u00fc kaliteli bal olarak degerlendirilmistir.<br \/>\n<strong>Anahtar Kelimeler: <\/strong>Bal, melitopalinolojik, fizikokimyasal ve organoleptikanalizler, TPS-10, B\u00c7E-10, tagsis, varroa, nematodNosema apis, Gram + Bacillus spp, HMF, GC-MS, aldehid,hidrokarbon, flavanon, etil esteri, keton, amin, amino amid<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Duygu Nur B\u00f6l\u00fckba\u015f\u0131 Y\u00fcksek Lisans Tezi, Hacettepe \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ Biyoloji Anabilim Dal\u0131, 2007, 183 s. TEZ NO: 216424<\/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":[37],"tags":[],"class_list":["post-17801","post","type-post","status-publish","format-standard","","category-yuksek-lisans-tezleri","yazarlar-duygu-nur-bolukbasi","anahtarkelimeler-bal","anahtarkelimeler-bal-analizi","anahtarkelimeler-bal-kalitesinin-tesbiti","anahtarkelimeler-bal-ve-yapisal-ozellikleri"],"_links":{"self":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17801","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=17801"}],"version-history":[{"count":1,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17801\/revisions"}],"predecessor-version":[{"id":17802,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17801\/revisions\/17802"}],"wp:attachment":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}