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Dergiler / Journal of Agricultural Sciences / 2026 / Volume: 21 Issue: 2

Konserve Ton Balıklarında Melamin Varlığının Kapiler Zon Elektroforez Yöntemi ile Araştırılması

Investigation of Melamine Presence in Canned Tuna Fish by Capillary Zone Electrophoresis Method

Buket Er Demirhan
Burak Demirhan
Sezen Yarımkaya Baş
Gülderen Yentür
Aysel Bayhan Öktem
Sayfa
—
Yayın Tarihi
2015-03-11
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

A, B, C ve D markalarına ait örneklerin ortalama pH değerleri (±SH) sırasıyla 5.89 ± 0.02, 5.86 ± 0.01, 5.83 ± 0.02 ve 5.82 ± 0.02 olarak tespit edilmiştir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Melamin gıda endüstrisinde yaygın olarak kullanılan bir kimyasal olup, böbrek hasarına neden olabilmektedir.
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Temel Bulgular & Veri:Bu çalışmada Ankara’da satışa sunulan dört farklı markaya (A, B, C, D) ait 80 konserve ton balığı örneğinde melamin ve pH değerlerinin saptanması amaçlanmıştır.
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Sonuç & Katkı:A, B, C ve D markalarına ait örneklerin ortalama pH değerleri (±SH) sırasıyla 5.89 ± 0.02, 5.86 ± 0.01, 5.83 ± 0.02 ve 5.82 ± 0.02 olarak tespit edilmiştir.
🔬Tür:Laboratuvar & Saha Deneyi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Capillary zone electrophoresis · ELISA · fish

Özet

Melamin gıda endüstrisinde yaygın olarak kullanılan bir kimyasal olup, böbrek hasarına neden olabilmektedir. Bu çalışmada Ankara’da satışa sunulan dört farklı markaya (A, B, C, D) ait 80 konserve ton balığı örneğinde melamin ve pH değerlerinin saptanması amaçlanmıştır. Konserve ton balığı örneklerinde melaminin kantitatif olarak saptanması diyod array dedektörlü kapiler zon elektroforez (CZE-DAD) ile yapılmıştır. Melaminin gözlenebilme ve tayin sınırları sırasıyla 0.21 mg kg-1 ve 0.68 mg kg-1 olarak bulunmuştur. Konserve ton balığı örneklerinde melamin saptanması için önerilen yöntem, yağda muhafaza edilen ton balıkları için % 104.7 ve light ton balıkları için % 107.6 ortalama geri kazanımlarla başarılı bir şekilde uygulanmıştır. Çalışma süresince analiz edilen örneklerin tamamında melamin düzeyi tayin sınırının (0.68 mg kg-1) altında bulunmuştur. A, B, C ve D markalarına ait örneklerin ortalama pH değerleri (±SH) sırasıyla 5.89 ± 0.02, 5.86 ± 0.01, 5.83 ± 0.02 ve 5.82 ± 0.02 olarak tespit edilmiştir. Sonuç olarak, çalışma süresince temin edilen konserve ton balıklarındaki melamin varlığının tüketiciler açısından sağlık riski oluşturmadığı gözlenmiştir.

Abstract

Melamine is widely used as a chemical in food industry and may lead to kidney damage. The aim of this study was to determine melamine and pH value of 80 canned tuna fish samples of four different brands (A, B, C, D) sold in Ankara, Turkey. Quantitative determination of melamine in canned tuna fish samples was carried out by capillary zone electrophoresis with diode array detector (CZE-DAD). The limits of detection and quantitation for melamine were found to be 0.21 mg kg-1and 0.68 mg kg-1, respectively. The proposed method was successfully applied for the analysis of melamine in canned tuna fish samples by mean recovery with 104.7% in oily and 107.6% for light samples. Melamine levels were found as <0.68 mg kg-1 (LOQ value) in all samples analysed during the period of the study. The mean pH values (±SE) of the samples for the A, B, C and D brands were determined to be 5.89 ± 0.02, 5.86 ± 0.01, 5.83 ± 0.02 and 5.82 ± 0.02, respectively. As a result, present study shows that the presence of melamine of canned tuna fish obtained during the period of study do not pose a health risk to consumers. Keywords: Capillary zone electrophoresis; Fish; Melamin

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Bu Makaleye Atıf Yap

Demirhan, B. E., Demirhan, B., Baş, S. Y., Yentür, G., Öktem, A. B. (2015). Konserve Ton Balıklarında Melamin Varlığının Kapiler Zon Elektroforez Yöntemi ile Araştırılması. Journal of Agricultural Sciences, Volume: 21 Issue: 2. https://doi.org/10.15832/tbd.46532

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