Türkiye’de Üretilen Çam Balının Kimyasal Profili

Toplam 100 çam balı örneğinin kimyasal bileşimi ve elektriksel iletkenliği belirlenmiştir. Bal örnekleri Muğla ilindeki 9 farklı yöreden 2006, 2007 ve 2008 sezonunda toplanmıştır. Bulgulara göre çam balı örnekleri %14.40-16.80 su, %25.97-36.38 fruktoz ve %18.97-35.10 glukoz içermektedir. Fruktoz/glukoz oranı 1.01-1.44 arasında değişmektedir. Balın başat mineral bileşeni 1236-2554 mg/kg ile potasyumdur ve onu magnezyum (40.1-77.4 mg/kg), kalsiyum (25.6-93.6 mg/kg) ve sodyum (19.6-99.6 mg/kg) izlemektedir. K/Na oranı 21.2-80.9 arasındadır. Elektriksel iletkenlik ise 0.82-1.82 mS/cm arasında değişmektedir. Çam balının toplam asitliği 17.98-35.59 meq/kg, prolin miktarı ise 301-977 mg/kg arasında bulunmuştur. Hasat yılına göre örneklerin glukoz, sakkaroz ve maltoz miktarı ile elektriksel iletkenliği arasındaki farklar istatistik olarak önemli (P>0.01) bulunmuştur. Buna karşılık nem, fruktoz, kül, potasyum, magnezyum, kalsiyum, sodyum, prolin miktarı ve ayrıca toplam asitlik açısından farklar hasat yılına göre önemli değildir (P<0.01).

Chemical Profile of Pine Honey Produced in Turkey (Turkish with English Abstract)

Chemical composition and electrical conductivity of 100 pine honey samples were investigated. The samples were collected from different 9 localities in Mugla province at 2006, 2007 and 2008. The results showed that honey samples contained 14.40-16.80% water, 25.97- 36.38% fructose and 18.97- 35.10% glucose. The ratio of fructose/glucose changed between 1.01-1.44. The major mineral constituent of pine honig was potassium (1236- 2554 mg/kg), and it was followed by magnesium (40.1- 77.4 mg/kg), calcium (25.6- 93.6 mg/kg) and sodium (21.8- 80.8 mg/kg). The ratio of K/Na was found between 21.2-80.9. Electrical conductivity of samples varied from 0.82 to 1.82 mS/cm. Total acidity of samples changed between 19.98- 35.59 meq/kg while proline content varied between 301-977 mg/kg. The glucose, sucrose and maltose content and electrical conductivity of the samples showed significant differences in terms of harvest year (P<0.01). However, moisture, fructose, ash, potassium magnesium, calcium, sodium and proline amounts as well as total acidity of the samples did not show any significant differences due to harvest year (P>0.01).

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Kaynak Göster

Bibtex @ { gida92523, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2012}, volume = {37}, pages = {149 - 156}, doi = {}, title = {Türkiye’de Üretilen Çam Balının Kimyasal Profili}, key = {cite}, author = {Çınar, Serap B. and Ekşi̇, Aziz} }
APA Çınar, S , Ekşi̇, A . (2012). Türkiye’de Üretilen Çam Balının Kimyasal Profili . Gıda , 37 (3) , 149-156 .
MLA Çınar, S , Ekşi̇, A . "Türkiye’de Üretilen Çam Balının Kimyasal Profili" . Gıda 37 (2012 ): 149-156 <
Chicago Çınar, S , Ekşi̇, A . "Türkiye’de Üretilen Çam Balının Kimyasal Profili". Gıda 37 (2012 ): 149-156
RIS TY - JOUR T1 - Türkiye’de Üretilen Çam Balının Kimyasal Profili AU - Serap B. Çınar , Aziz Ekşi̇ Y1 - 2012 PY - 2012 N1 - DO - T2 - Gıda JF - Journal JO - JOR SP - 149 EP - 156 VL - 37 IS - 3 SN - 1300-3070-1309-6273 M3 - UR - Y2 - 2020 ER -
EndNote %0 Gıda Türkiye’de Üretilen Çam Balının Kimyasal Profili %A Serap B. Çınar , Aziz Ekşi̇ %T Türkiye’de Üretilen Çam Balının Kimyasal Profili %D 2012 %J Gıda %P 1300-3070-1309-6273 %V 37 %N 3 %R %U
ISNAD Çınar, Serap B. , Ekşi̇, Aziz . "Türkiye’de Üretilen Çam Balının Kimyasal Profili". Gıda 37 / 3 (Haziran 2012): 149-156 .
AMA Çınar S , Ekşi̇ A . Türkiye’de Üretilen Çam Balının Kimyasal Profili. GIDA. 2012; 37(3): 149-156.
Vancouver Çınar S , Ekşi̇ A . Türkiye’de Üretilen Çam Balının Kimyasal Profili. Gıda. 2012; 37(3): 149-156.