Gıda sanayiinde kullanılan karamelin bileşimi üzerinde bir araştırma
Küçük Resim Yok
Tarih
1999
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tezde, Türkiye piyasasında üretilen veya pazarlanan KR (E 150 a, b, c, d) araştırılmış ve toplanan örnekler ile laboratuar koşullarında tarafımızdan elde edilen karamel renklendiricisi örneği incelenmiştir. Çalışma sonucunda GC-MS tekniği yardımıyla KR'nin bileşiminde bulunan maddelerden, R+ limonen, furfural, 3 -metil- 1,2- siklopentanedion, maltol ve 5-hidroksimetil-2-furaldehit üzerinde durularak saf standartları sağlanmış ve GC tekniği ile örneklerdeki konsantrasyonları belirlenmiştir. 3 ve 4 no'lu sınıflara ait oldukları belirlenen örneklerin her bir sımf için yukarıda adı geçen bileşenlere ait ortalama konsantrasyonları (mg/kg) sırayla: (3 no'lu sınıf-4 no'lu sınıf), (18,183-21,184), (45,460-55,539), (3,845-17,516), (75,395-32,091), (748,154-193,687) olarak hesaplanmıştır. Ayrıca yapılan tam ve saflık testleriyle KR örneklerine ait (3 no'lu sınıf ort.- 4 no'lu sınıf ort.), % KM içeriği (sıvı örn.: 61,60-52,82), (%) toplam azot içeriği (2,02-3,43), % S02 içeriği (0-0,12), absorbans oram (47,98-21,07) ve renk yoğunluğu (0,15-0,37); değerleri de belirlenmiştir. Anahtar sözcükler : Karamel renklendiricileri (KR), E 150 KR'nin bileşimi
In this thesis caramel colors ( El 50 a, b, c, d) which produced or marketed in Turkey were searched and the samples were collected. These samples and in addition a caramel color sample which was produced at laboratory by us were examined. In this study by using GC-MS technique some of the compounds of caramelization degradation products were detected in the samples and five of them; R+ limonene, furfural, 3 -methyl- 1,2-cyclopentanedion, maltol and 5-hydroxymethyle-2-furaldehyde; were chosen according to their importance. The pure standarts of these compounds were used in finding their concentrations by GC technique. The mean concentrations of the above compounds found in the samples belonging to classes 3 and 4 are given alternately as follows: (18,183-21,184), (45,460-55,539), (75,395-32,091), (3,845-17,516), (748,154-193,684). Furthermore some identity and purity tests of caramel colors such as total nitrogen (%), (2,02-2,43); solid content (%), (for liquid samples: 61,60-52,82); sulphurdioxide content (%), (0-0,12), absorbance ratio (47,98-21,07) and color intensity (0,15-0,37); (mean values for Class 3-Class 4); were also done. Key words: Caramel colors, E 150, components of caramel color.
In this thesis caramel colors ( El 50 a, b, c, d) which produced or marketed in Turkey were searched and the samples were collected. These samples and in addition a caramel color sample which was produced at laboratory by us were examined. In this study by using GC-MS technique some of the compounds of caramelization degradation products were detected in the samples and five of them; R+ limonene, furfural, 3 -methyl- 1,2-cyclopentanedion, maltol and 5-hydroxymethyle-2-furaldehyde; were chosen according to their importance. The pure standarts of these compounds were used in finding their concentrations by GC technique. The mean concentrations of the above compounds found in the samples belonging to classes 3 and 4 are given alternately as follows: (18,183-21,184), (45,460-55,539), (75,395-32,091), (3,845-17,516), (748,154-193,684). Furthermore some identity and purity tests of caramel colors such as total nitrogen (%), (2,02-2,43); solid content (%), (for liquid samples: 61,60-52,82); sulphurdioxide content (%), (0-0,12), absorbance ratio (47,98-21,07) and color intensity (0,15-0,37); (mean values for Class 3-Class 4); were also done. Key words: Caramel colors, E 150, components of caramel color.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, E 150, E 150, Gıda endüstrisi, Food industry, Gıda katkı maddeleri, Food additives, Karamel, Caramel
