Bazı ham ve ticari ballarda ayırt edici parametre olarak invertaz ve glukoz-oksidaz aktivitesinin karşılaştırılması
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Date
2020-01-28
Authors
Şahin, Hüseyin
Kolaylı, Sevgi
Beykaya, Mehmet
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmanın amacı, herhangi bir işlem görmemiş ve doğrudan üreticiden alınan bazı ham bal numuneleri ile ticari etiketle satılan bazı balların invertaz ve glukoz-oksidaz aktiviteleri açısından karşılaştırılması ve ham bal için ayırt edici bir analiz ve kalite parametresinin ortaya konulmasıdır. Bu amaç doğrultusunda, 2 adet monofloral kestane balı ve 4 adet multifloral çiçek balının oluşturduğu ham bal grubu ile 6 adet çam balı ve 6 adet multifloral çiçek balının oluşturduğu ticari bal etiketli grubun spektrofotometrik olarak invertaz ve glukoz-oksidaz aktiviteleri hesaplanarak karşılaştırıldı. Uygulanan deneysel yöntemlere göre ham bal numunelerinin invertaz (135,028-238,878 U/kg bal ve 18,416-32,579 IN) ve glukoz-oksidaz aktiviteleri (Tespit Edilmedi-11.207 μg H2O2/g bal.h) ticari ballara göre daha yüksek bulundu. Her iki grubun sahip olduğu değerlerin istatistiki analizi, p<0,05 anlamlılık düzeyinde test edildi ve edinilen sonuçların ham ballar için ticari ballara göre ayırt edici bir kalite parametresi olduğu görüldü (p<0,05). Böylece piyasadaki ham balların tanımlanmasında özellikle invertaz aktivitesi değerinin ön plana çıkarılmasının önemi vurgulandı.
The objective of this study was to compare raw honey in terms of the activity of invertase and glucoseoxidase, in order to present a distinctive analysis and quality parameters that could be used as an indicator of raw honey. Currently, this method is not being included in any commercial procedure, and it could be used on honey directly supplied from the beekeepers, or honey obtained from commercial sources. We tested the activity of invertase and glucose-oxidase on a raw honey group which consisted of 2 types of monofloral chestnut honey and 4 types of multifloral blossom honey. The commercial honey group consisted of 6 different types of pine honey and 6 different types of multifloral blossom honey. The results were analyzed spectrophotometrically. According to applied experimental methods, the invertase activity was 135.028 -238.878 U/kg honey and 18.416 - 32.579 IN. The glucoseoxidase activity was Not Detected - 11.207 H2O2/g honey.h Honey from raw sources were found to have significantly higher invertase and glucose-oxidase activity in comparison to commercial sourced honey. Statistical analysis of all values between the two groups was tested at the alpha = 0.05 significance level. Thus, invertase and glucose-oxidase activity could be potentially used as a test to identify raw honey from commercially sourced honey.
The objective of this study was to compare raw honey in terms of the activity of invertase and glucoseoxidase, in order to present a distinctive analysis and quality parameters that could be used as an indicator of raw honey. Currently, this method is not being included in any commercial procedure, and it could be used on honey directly supplied from the beekeepers, or honey obtained from commercial sources. We tested the activity of invertase and glucose-oxidase on a raw honey group which consisted of 2 types of monofloral chestnut honey and 4 types of multifloral blossom honey. The commercial honey group consisted of 6 different types of pine honey and 6 different types of multifloral blossom honey. The results were analyzed spectrophotometrically. According to applied experimental methods, the invertase activity was 135.028 -238.878 U/kg honey and 18.416 - 32.579 IN. The glucoseoxidase activity was Not Detected - 11.207 H2O2/g honey.h Honey from raw sources were found to have significantly higher invertase and glucose-oxidase activity in comparison to commercial sourced honey. Statistical analysis of all values between the two groups was tested at the alpha = 0.05 significance level. Thus, invertase and glucose-oxidase activity could be potentially used as a test to identify raw honey from commercially sourced honey.
Description
Keywords
Ham bal, Ticari bal, İnvertaz, Glukoz-oksidaz, Raw honey, Commercial honey, Invertase, Glucose-oxidase
Citation
Şahin, H. vd. (2020). ''Bazı ham ve ticari ballarda ayırt edici parametre olarak invertaz ve glukoz-oksidaz aktivitesinin karşılaştırılması''. Uludağ Arıcılık Dergisi, 20(1), 13-23.