Bursa piyasasında bulunan limon sosu ve limon sularında sorbik asit ve benzoik asit miktarının HPLC ile belirlenmesi
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Date
2019-09-11
Authors
Barlak, Nihal
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada, Bursa ilinin piyasasında bulunan ve değişik yerlerden temin edilen limon suyu ve limon sosu örneklerinin içeriğinde sorbik asit ve benzoik asit miktarlarının Yüksek Basınçlı Sıvı Kromatografisi (HPLC) analiz yöntemi ile belirlenmesi amaçlanmıştır. Elde edilen sonuçlar Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği ile Türk Standartları Enstitüsü TS 13551 nolu Limon Sosu Standardı ve Türk Standartları Enstitüsü TS 13534 Limon Suyu Standardı’na uygun olup olmadığı değerlendirilmiştir. Çalışmada 10 adet limon suyu ve 10 adet limon sosu örneği incelenmiştir. Limon suyu ve limon sosu örneklerinde TS 13534 ve TS 13551’de belirtilen yasal limitlere uyulmayan örneklerin olduğu saptanmıştır. İncelenen 10 adet limon suyu örneklerinde 2 tanesinde sorbik asit ve benzoik asit tespit edilememiş olup, 4 tanesinde yalnızca sorbik asit ve 4 tanesinde hem sorbik asit hem benzoik asit kullanıldığı tespit edilmiştir. Limon suyu örneklerinde sorbik asit miktarı 94,46-552,07 ppm arasında ve benzoik asit miktarı ise 102,63-205,08 ppm arasında belirlenmiştir. İncelenen 10 adet limon sosu örneğinin 1 tanesinde sorbik asit ve benzoik asit tespit edilememiş olup, 5 tanesinde yalnızca sorbik asit, 2 tanesinde yalnızca benzoik asit ve 2 tanesinde sorbik asit ve benzoik asidin birlikte kullanıldığı tespit edilmiştir. Limon sosu örneklerinde sorbik asit miktarı ortalama 221,62±9,9375 ppm ve benzoik asit miktarı ortalama 54,87±4,0511 olarak bulunmuştur. Limon suyu ve limon sosu örneklerindeki sorbik asit, benzoik asit ve sorbik asit+benzoik asit miktarlarının örnekler arasındaki farklılık p<0,01 düzeyinde önemli bulunmuştur.
The aim of the current study was to determine the contents of sorbic acid and benzoic acid of lemon juice and lemon sauce samples obtained from different markets of Bursa province by High Pressure Liquid Chromatography (HPLC) method. The outcomes were evaluated according to the Turkish Food Codex Food Additives Regulation along with the Turkish Standards Institute TS 13551 Lemon Sauce Standard and the Turkish Standards Institute TS 13534 Lemon Juice Standard. Sorbic acid and benzoic acid were not detected in 2 of 10 lemon juice samples whereas it was found that sorbic acid was used only in 4 samples and in 4 of them sorbic+benzoic acids were detected together. Sorbic acid content of lemon juice samples was determined between 94,46-552,07 ppm and benzoic acid content was determined between 102,63-205,08 ppm. Similarly, sorbic acid and benzoic acid were not detected in 1 of 10 lemon sauce samples. In 5 samples only sorbic acid was detected, in 2 only benzoic acid was found and in 2 they were both detected. The average amount of sorbic acid in lemon sauce samples was found to be 221,62±9,9375 ppm and the average amount of benzoic acid was 54,87±4,0511. Sorbic acid, benzoic acid and sorbic acid + benzoic acid contents of lemon juice and lemon sauce samples were found to be significant at p <0.01 level.
The aim of the current study was to determine the contents of sorbic acid and benzoic acid of lemon juice and lemon sauce samples obtained from different markets of Bursa province by High Pressure Liquid Chromatography (HPLC) method. The outcomes were evaluated according to the Turkish Food Codex Food Additives Regulation along with the Turkish Standards Institute TS 13551 Lemon Sauce Standard and the Turkish Standards Institute TS 13534 Lemon Juice Standard. Sorbic acid and benzoic acid were not detected in 2 of 10 lemon juice samples whereas it was found that sorbic acid was used only in 4 samples and in 4 of them sorbic+benzoic acids were detected together. Sorbic acid content of lemon juice samples was determined between 94,46-552,07 ppm and benzoic acid content was determined between 102,63-205,08 ppm. Similarly, sorbic acid and benzoic acid were not detected in 1 of 10 lemon sauce samples. In 5 samples only sorbic acid was detected, in 2 only benzoic acid was found and in 2 they were both detected. The average amount of sorbic acid in lemon sauce samples was found to be 221,62±9,9375 ppm and the average amount of benzoic acid was 54,87±4,0511. Sorbic acid, benzoic acid and sorbic acid + benzoic acid contents of lemon juice and lemon sauce samples were found to be significant at p <0.01 level.
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Keywords
Benzoik asit, Benzoic acid, Limon sosu, Limon suyu, Sorbik asit, HPLC, Lemon juice, Lemon sauce, Sorbic acid
Citation
Barlak, N. (2019). Bursa piyasasında bulunan limon sosu ve limon sularında sorbik asit ve benzoik asit miktarının hplc ile belirlenmesi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.