Gülderen YENTÜR, Şebnem ERDOĞAN, Buket ER, Burak DEMİRHAN, Aysel Bayhan ÖKTEM

Ankara Bölgesinde Tüketime Sunulan Bazı Gıda Maddelerinde Sentetik Boya Düzeylerinin Araştırılması

Bu çalışmada Ankara piyasasından sağlanan reçel, meyveli yoğurt, meyve suyu, alkolsüz içecek, elmalı şeker örneklerinden oluşan toplam 160 gıda maddesinde bazı sentetik boyaların saptanması amaçlanmıştır. Bütün örneklerde Tartrazine, Quinoline Yellow, Sunset Yellow F.C.F, Carmoisine, Ponceau 4R, Indigotin sentetik boya maddeleri yün boyama ve kâğıt kromatografisi yöntemiyle kalitatif olarak saptanmıştır. Kantitatif tayin birinci dereceden türev spektrofotometresi yöntemi kullanılarak yapılmıştır. 11 adet alkolsüz içecek örneğinde Ponceau 4R ve Carmoisine boyalarının ortalama değeri 49.2405±0.0002 mg/l olarak bulunmuştur. A ve B pastanelerine ait elmalı şekerlerde Ponceau 4R’nin ortalama düzeyleri sırasıyla 2265.3140±36.0215 mg/kg ve 584.4700±3.5281 mg/kg olarak saptanmıştır. Elde edilen bulgulara göre alkolsüz içeceklerdeki sentetik boya miktarlarının Türk Gıda Kodeksinin (TGK) belirttiği sınırları aşmadığı ve elmalı şekerlerdeki Ponceau 4R miktarlarının ise Türk Gıda Kodeksinin sınır değerlerinin üzerinde olduğu bulunmuştur. Diğer gıda ve içecek örneklerinde ise sentetik boya varlığına rastlanmamıştır.

Anahtar Kelimeler:

Gıda boyaları, gıda katkı maddeleri, türev spektrofotometrisi　　

The Investigation of Levels of Synthetic Colorants in some Foodstuffs Sold in Ankara Region, Turkey (Turkish with English Abstract)

The aim of this study was to determine synthetic colorants in the 160 foodstuffs samples including jam, fruit yogurt, fruit juice, non-alcoholic beverages and sugar coated apples sold in Ankara Region (Turkey). The synthetic colorants; Tartrazine, Quinoline Yellow, Sunset Yellow F.C.F, Carmoisine, Ponceau 4R, Indigotin were determined qualitatively in all samples using wool coloring and paper chromatography methods. First-derivative spectrophotometric method was used for quantitative determination. Mean level of Ponceau 4R together with Carmoisine was found to be 49.2405±0.0002 mg/l in 11 non-alcoholic beverage samples. Mean levels of Ponceau 4R in the sugar coated apple samples of A and B pastry-shops were found as 2265.3140±36.0215 mg/kg and 584.4700±3.5281 mg/kg, respectively. Our data revealed that while synthetic colorants found in non-alcoholic beverage samples were within the limits of Turkish Food Codex (TFC), Ponceau 4R levels in sugar coated apple samples were above the TFC limits. Synthetic colorants were not found in other food and beverage samples.

Keywords:

Food colorants, food additives, derivative spectrophotometry,

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