Kestane balından sentezlenen karbon noktaların tetrasiklin analizinde kullanılabilirliğinin araştırılması
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Date
2017-09-30
Authors
Dinç, Saliha
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Dünya için bir tehdit olan antibiyotik direncinin önüne geçme yollarından birisi de gıdalarda bulunan antibiyotik kalıntılarını önlemektir. Ülkemizde antibiyotik kalıntıları et, süt, bal, yumurta gibi hayvansal gıdalarda bulunmaktadır. Antibiyotik kalıntılarının hızlı, basit ve ucuz yöntemlerle tespiti gıdalarda ki antibiyotik kalıntılarını izlemeyi kolaylaştıracaktır. Karbon noktalar 10 nm’den küçük nanopartiküller olup analitik çalışmalarda yararlanılmaktadır. Floresans özellikleri, suda çözünür olmaları ve toksik olmamaları karbon noktaların üstün özelliklerinden bazılarıdır. Bu çalışmada balda en çok rastlanan tetrasiklinin hızlı tayini için karbon noktalar kullanılmıştır. Karbon noktalar, kestane balından herhangi bir kimyasal kullanılmadan mikrodalga yöntemi ile sentezlenmiştir. UV ışık altında mavi floresans veren karbon noktaların emisyon şiddetindeki azalma (sönümleme) esas alınarak tetrasiklin analizi yapılmıştır. Artan tetrasiklin konsantrasyonlarına karşı artan sönümleme miktarları grafiğe geçirilerek kalibrasyon doğrusu elde edilmiştir. Korelasyon katsayısı (R2 ) 0.99 olarak hesaplanmıştır Tetrasiklin analizi başarı ile yapılmış ancak geliştirilen yöntemin gıda numunelerindeki uygulamasının yapılması gerekmektedir.
One of the solutions to avoid antibiotic resistance threatening the world is to prevent antibiotic residues in foods. In our country, antibiotic residues are found in animal foods such as meat, milk, egg. Although the utilization of antibiotics is forbidden in beekeeping, antibiotic residues are found in honey too. Determination of residues by rapid, simple and inexpensive methods will facilitate monitoring of them in foods. Carbon dots are nanoparticles with dimensions less than 10 nm. Their fluorescence water soluble and non-toxicity attributes are some of the superior characteristics of carbon dots. In this study, carbon dots were used for rapid determination of tetracycline, which is mostly found in honey. Carbon dots were synthesized from chestnut honey using microwave method without using any additional chemical agents. The analysis of tetracycline was based on the decrease in emission strength (quenching) of carbon dots emitting blue fluorescence under UV light. Calibration curve was obtained plotting the increasing amounts of quenching as a function of increasing tetracycline concentrations. Correlation coefficient (R2 ) was calculated as 0.99. Tetracycline analysis was successfully achieved; however, the developed method should be applied to food samples in future.
One of the solutions to avoid antibiotic resistance threatening the world is to prevent antibiotic residues in foods. In our country, antibiotic residues are found in animal foods such as meat, milk, egg. Although the utilization of antibiotics is forbidden in beekeeping, antibiotic residues are found in honey too. Determination of residues by rapid, simple and inexpensive methods will facilitate monitoring of them in foods. Carbon dots are nanoparticles with dimensions less than 10 nm. Their fluorescence water soluble and non-toxicity attributes are some of the superior characteristics of carbon dots. In this study, carbon dots were used for rapid determination of tetracycline, which is mostly found in honey. Carbon dots were synthesized from chestnut honey using microwave method without using any additional chemical agents. The analysis of tetracycline was based on the decrease in emission strength (quenching) of carbon dots emitting blue fluorescence under UV light. Calibration curve was obtained plotting the increasing amounts of quenching as a function of increasing tetracycline concentrations. Correlation coefficient (R2 ) was calculated as 0.99. Tetracycline analysis was successfully achieved; however, the developed method should be applied to food samples in future.
Description
Keywords
Karbon noktalar, Tetrasiklin, Antibiyotik kalıntısı,, Kestane balı, Nanoteknoloji, Carbon dots, Chestnut honey, Tetracyline, Nanotechnology, Antibiotic residue
Citation
Dinç, S. (2016). ''Kestane balından sentezlenen karbon noktaların tetrasiklin analizinde kullanılabilirliğinin araştırılması''. Uludağ Arıcılık Dergisi, 17(2), 49-58.