Gıda Gerçekliği ve Kontrol Yöntemleri

Gıda gerçekliği tüketicinin korunması ve adil rekabetin sürdürülmesi açısından oldukça önemlidir. Bu kavram kısaca, bir gıdanın kendisine özgü özellikleri taşıyıp taşımadığını tanımlamaktadır. Bu özellikler gıdanın kökeni (bölge, çeşit vb.), üretim yöntemi veya gıdanın bileşimi (taklit, tağşiş vb.) ile ilişkili olabilmektedir. Gıda gerçekliğinin sağlanması için öncelikle kontrol kriterlerinin ve geçerli analiz yöntemlerinin tanımlanması gereklidir. Ayrıca hile tekniğindeki gelişmelere bağlı olarak kontrol yöntemlerinin de zamanla geliştirilmesi zorunludur. Bu derleme, gıda gerçekliğinin kontrolü için kullanılan başlıca analiz tekniklerine (spektrofotometrik, elektroforetik, elektronik, DNA temelli, immünolojik) ve uygulama alanlarına odaklanmaktadır.

Anahtar Kelimeler:

Gıda gerçekliği, gıda hileleri, gerçeklik kontrolü, analiz teknikleri, kontrol kriterleri

Food Authenticity and Control Methods (Turkish with English Abstract)

Food authenticity is a subject that is important not only for consumer protection, but also for maintaining fair competition. This term defines whether a food carries its own characteristics or not. These characteristics can be associated with the origin of the food (region, varieties etc.), production method or composition of the food (adulteration, fraudulent etc.). In order to ensure the food authenticity, identification of control criteria and validated analytical methods are required primarily. Moreover new applications in the field of food authenticity must be developed depending on the improvements in the technique of adulteration. This review focuses on the basic analytical methods used for food authenticity control (spectrophotometric, electrophoretic, electronic, DNA-based, immunological) and its application areas.

Keywords:

Food authenticity, adulteration, authenticity control, analyse techniques, control criteria,

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Şekil 1. p-Nitrofenil propiyonat substratının hidrolizi ile p-nitrofenol (pKa 7.2) ve propiyonik asit oluﬂumu.
Figure 1. Hydrolysis of p-nitrophenyl propionate to p-nitrophenol (pKa 7.2) ve propionic acid.