Ambalajlı balların melitopalinolojik, kimyasal ve organoleptik analizleri
Melissopalynological, chemical and organoleptical analyses of package the honey
Yazar: DUYGU NUR BÖLÜKBAŞI
Danışman: PROF. DR. KADRİYE SORKUN ; PROF. DR. BEKİR SALİH
Hacettepe Üniversitesi / Fen Bilimleri Enstitüsü / Biyoloji Ana Bilim Dalı
Derece: Yüksek Lisans, 2007
Konu: Biyoloji = Biology
Dizin: Bal = Honey ; Kimyasal özellikler = Chemical properties

Özet:
2004-2006 yıllarının farklı dönemlerinde, Türkiye'nin altı farklı bölgesinde bulunançesitli illerdeki büyük ve küçük ölçekli marketlerden 47 adet süzme bal örnegi, satınalınarak toplanmıs, bu örneklerin kalitesinin belirlenmesi amacı ile melitopalinolojik,fizikokimyasal ve organoleptik analizleri yapılmıstır. Ballardan 3 örnek çam, 1 örnekkekik, 1 örnek kestane, 42 örnek ise çiçek balı adı altında etiketlenmistir.Bu çalısmada, Türkiye piyasasında satılan ambalajlı bal örneklerinin kalitesinin,tagsisli olup olmadıgının tespitine yönelik üç analitik metot kullanılmıstır. Bunlar;melitopalinolojik analizler, fiziko kimyasal parametreler ve organoleptik metotlardır.Melitopalinolojik analizlerde balların toplam polen sayısı, baldaki nisasta kaynagı veyüzde miktarı, balda bulunmaması gereken mikroskobik partiküller incelenmistir.Fizikokimyasal parametrelerde, yüzde kül içerigi, elektriksel iletkenligi, nem, pH,serbest asitlik, lakton asitligi ile toplam asitlik miktarı saptanmıstır. Gaz Kromatografi-Kütle Spektrometresi (GC-MS) ile balın hidroksimetil furfural tayini ve kimyasal içerigiarastırılmıstır. Organoleptik özelliklerde ise balın tadı, kokusu ve görünümüsaptanmıstır.Melitopalinolojik analizler sonucunda, 44 adet çiçek balı örneginin 10 g baldakitoplam polen sayısı (TPS-10) miktarı en az 237, en çok 247863, ortalama 47859olarak tespit edilmistir. 3 adet ambalajlı süzme çam balı örneginin 10 gr baldaki balçigi elementi (BÇE-10) miktarının TPS-10 miktarına oranı en az 3.1, en çok 7.0olarak saptanmıstır.Bal örneklerinin %8.5'i polen kaynaklı nisasta, %12.8'i dısarıdan katkılı nisasta,%68.1'i hem polen kaynaklı hem de dısarıdan katkılı nisasta içermekte olup,örneklerin %10.6'sında nisasta tanesine rastlanmamıstır. Çalısılan tüm örneklerinyüzde nisasta miktarı tayini sonucunda, 6 adet balın tagsisli oldugu belirlenmistir.47 adet bal örneginden,7 örnekte Nosema apis sporları degisik yogunluklarda tespitedilmistir. 1 örnekte Varroa, 1 diger örnekte ise nematod parçası saptanmıstır.Ambalajlı balların birçogunda ise arı kılı, kanat pulu gibi arı ve böcek parçalarınarastlanılmıstır. Sadece 1 örnekte ise Gram + Bacillus spp. tespit edilmistir.Fizikokimyasal analizler sonucunda 47 adet ambalajlı süzme bal örneginde, yüzdekül miktarı ortalama 0.2 ±0.021, elektriksel iletkenlik 0.48 ±0.036 ?S/cm, % nemmiktarı 17.50 ±0.184, pH 4.18 ±0.048, serbest asitlik 10.16 ±0.94 meq/kg, laktonasitligi 15.56 ±0.42 meq/kg, toplam asitlik 25.72 ±1.01 meq/kg ve HMF 11.21 ±1.0020mg/kg olarak belirlenmistir.Örneklerin GC-MS ile kimyasal analizlerinde aldehidler, aromatik aldehidler, aromatikalkoller, düz zincirli hidrokarbonlar, aromatik hidrokarbonlar, flavanonlar, aromatikasitler, aromatik asit esterleri, etil esterleri, yag asidi esterleri, ketonlar, aromatikaminler, amino amidler ve diger kimyasal maddeler olmak üzere toplam 59 adet farklıkimyasal madde tespit edilmistir. İncelenen örnekler organik madde içerigi açısındanbüyük benzerlikler göstermektedir. 12 bal örneginde, balda bulunmaması gerekenaromatik hidrokarbon grubuna rastlanmıs olup, 24 no'lu örnegin flavanon içerigi enyüksek bulunmustur.Organoleptik analizler sonucunda örneklerin % 27.7'si çok iyi, % 68.1'i iyi ve % 4.2'siise kötü kaliteli bal olarak degerlendirilmistir.Anahtar Kelimeler : Bal, melitopalinolojik, fizikokimyasal ve organoleptikanalizler, TPS-10, BÇE-10, tagsis, varroa, nematodNosema apis, Gram + Bacillus spp, HMF, GC-MS, aldehid,hidrokarbon, flavanon, etil esteri, keton, amin, amino amid

Abstract:
47 samples of filtreted honey were collected by purchasing from small and largescale markets in various provinces in six different regions of Turkey in differentperiods of the years 2004-2006 in order to determine the quality of these sampleswith respect to their melitopalynological, physicochemical and organoleptic features.3 samples of honey were labelled as pine, one sample as thyme, one sample aschestnut and 42 samples as flower honey.In this study, 3 analytical methods were used to determine the quality of packagedhoney samples sold in the Turkish markets and whether they are adulterated or not.These are melitopalynological analyses, physicochemical parameters andorganoleptic methods. The total number of pollens in melitopalynological analyses,the source of the starch in honey and the rate of percentage and the microscopicparticles that should not be in honey were examined. In the physicochemicalparameters, the percentage of ash content, its electrical conductivity, humidity, pH,free acidity, the acidity of lacton, the amount of total acidity, hdroxymethyl furfuraldetermination of honey and its chemical content with Gas chromatography-MassSpectrometer (GC-MS) were researched. As for organoleptic characteristics, thetaste, smell and appearance of honey were determined.Based on the results of melitopalynological analyses, it was determined that the totalpollen number (TPS-10) of 44 samples of flower honey in ten grams of honey was atleast 237, 247863 at the most, and the average number was 47859. It wasdetermined that the amount of raw honey element (BÇE-10) of 3 samples ofpackaged pine run- honey in ten grams of honey was proportional to the TPS-10amount as 3.1 at least and 7.0 at the most.8.5% of honey samples include starch from pollen sources, 12.8% of the starch is thealloyed starch from outside, 68.1% of them include both starch from pollen sourcesand alloyed starch from outside and starch granules were not seen in 10.6% of thesamples. As a result of the determination of percentage of all the samples studied, 6of them were determined as impure.Out of 47 honey samples, in 7 samples Nosema apis spores were determined indifferent densities. In one sample Varroa, in another sample nematode parts weredetermined. In many samples of the packaged honey, parts of bee body and ofinsects, such as bee hair, wing scale, were also seen. In only one sample, Gram +Bacillus spp. was determined.As a result of physicochemical analyses, in 47 samples of the packaged honey, itwas determined that the percentage of ash amount was an average of 0.2 ±0.021,electrical conductivity was 0.48 ±0.036 ?S/cm, the percentage of humidity amountwas 17.50 ±0.184, pH is 4.18 ±0.048, the free acidity was 10.16 ±0.94 meq/kg, theacidity of lacton was 15.56 ±0.42 meq/kg, the total acidity was 25.72 ±1.01 meq/kgand HMF was 11.21 ±1.0020 mg/kg.In chemical analyses of the samples carried out using GC-MS, a total of 59 differentchemical substances, including the aldehydes, aromatic aldehydes, aromaticalcohols, hydrocarbons with even chains, aromatic hydrocarbons, flavanones,aromatic acids, aromatic acid esters, ethyl esters, fatty acid esters, ketones,aromatic amines, amino amides, and including other chemical substances, weredetermined. The examined samples showed great similarities in terms of the contentof organic matter. In 12 samples of honey, aromatic hydrocarbon group that shouldnot be in honey was observed and the content of flavanone of sample 24 was foundto be the highest.As a result of organoleptic analyses, 27.7% of the samples was assessed to be verygood honey, 68.1% of them to be good and 4.2 % of them to be bad.Keywords : Honey, melitopalynological, physicochemical, organoleptic analyses,TPS-10, BÇE-10, adulterated, varroa, nematode, Nosema apis,Gram + Bacillus spp, HMF, GC-MS, aldehyde, hydrocarbon,flavanone, ethyl esters, ketones, amines, amino amide