Gıdalarda Uçucu Bileşen Analizinde Katı Faz Mikroekstraksiyon Koşullarının Optimizasyonunda Yanıt Yüzey Yönteminin Kullanılması

Gıdalarda uçucu bileşen analizinde örnek hazırlama amacıyla yüksek vakumlu buhar destilasyonu, eş zamanlı destilasyon ekstraksiyon, buhar destilasyonu, tuzak ile tutma gibi yöntemler kullanılmaktadır. Bu yöntemlerin uygulanışının zor ve maliyeti yüksek olması nedeniyle söz konusu yöntemler yerini katı faz mikroekstraksiyon tekniğine bırakmıştır. Katı faz mikroekstraksiyon ile uçucu bileşen analizlerinde ekstraksiyonun etkinliğinin artırılması için ekstraksiyon sıcaklığı, ekstraksiyon süresi, örnek hacmi, fiber tipi gibi ekstraksiyon koşullarının optimize edilmesi gerekmektedir. Gıdaların uçucu bileşen analizinde ekstraksiyon koşullarının optimizasyonu amacıyla deneme sayını azaltan ve bağımsız değişkenlerin interaksiyon etkisini inceleyen yanıt yüzey yönteminden faydalanan çalışmalar gerçekleştirilmiştir. Bu derlemede gıdalarda katı faz mikroekstraksiyon tekniği kullanılarak yapılan uçucu bileşen analizi optimizasyonunda yanıt yüzey yöntemini kullanan güncel çalışmalar ile ilgili bilgi verilmesi amaçlanmıştır.

Optimization of Solid Phase Microextraction Conditions for Volatile Components of Foods by Using Response Surface Methodology

High vacuum steam distillation, simultaneous distillation extraction, steam distillation, purge and trap methods are used for sample preparation in volatile component analysis. Since these methods are difficult and costly to implement, these methods have left their place to the solid phase microextraction technique. Extraction conditions such as extraction temperature, extraction time, sample volume and fiber type should be optimized in order to increase the efficiency of extraction in volatile component analysis with solid phase microextraction in foods. In the optimization of extraction conditions in volatile component analysis of foods, studies have been carried out to utilize the response surface method, which reduces the number of experiments and also examines the interaction effect of the independent variables. In this review, it is aimed to give information about current studies using response surface methodology in optimization of volatile compound analysis of foods using solid phase microextraction technique.

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