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Çizelge 6.1 Ses Ötesi Dalga Destekli (UAE) EtOH/H2O Çözücü Ekstraksiyonundan Elde Edilen Optimizasyon Çalışması Sonuçları
Şarap teknolojisinde; şarabın kimyasal yapısından ekstraksiyon ile elde edilen bazı aromatik niteliklere sahip bileşenler hem duyusal anlamda tüketici beğenilerini yükseltmede, hem de sağlık ile ilişkili olarak sağlanan olumlu etkiler ile önem arz etmektedir. Aromatik niteliklerce yüksek karaktere sahip olan bu bileşenlerin, şarabın doğal yapısı içerisinden ekstrakte edilmesi de farklı koşullara bağlı olarak değişebilir bir miktardır.
Şarabın kompleks yapısından elde edilen karakteristik bileşenlerin miktarlarının, ekstraksiyon koşullarına göre değişkenlik gösterebilmektedir. Şarabın doğal yapısı içerisinde yer alan aromatik bileşenlerin; üzüm cinsi, bağ bölgesi, hasat yılı ve rekolte gibi faktörlere göre de değişkenlik gösterebileceği bilinmektedir. Bu nedenden dolayı, değişken faktörlerin çeşitli etkilere göre değerlendirilebilmesi istatistik çalışmalarla desteklenmektedir.
Şarap ekstraksiyonunda, ekstraksiyon yöntemini geliştirmek amacıyla farklı süre ve sıcaklıklarda yapılan çalışmalar ekstrakte edilen bileşenlerin miktarlarının iyileştirilmesi için yapılmaktadır. Alternatif ekstraksiyon yöntemleri, klasik ekstraksiyon yöntemlerinden farklı olarak enerji verimliliğini arttıran ve kimyasal
Optimum Koşullar:
TFM (GAE, mg/L)
TAA (% inh.)
TMA (mg/L)
Trans-resveratrol (mg/L) EtOH/H2O
ekstraksiyonu (Optimum Nokta 1)
%25,00 (v/v), 30 ⁰C, 15 dk, 15,00 Ç/Ş oranı
395.28 73.08 14.61 30.92
EtOH/H2O ekstraksiyonu (Optimum Nokta 2)
%50,00 (v/v), 30 ⁰C, 15 dk, 15,00 Ç/Ş oranı
390.11 72.09 15.75 29.87
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kullanımını kısıtlayabilecek olan bir seçenek olarak öne çıkmaktadır. Alternatif ekstraksiyon yöntemlerinden kabul edilen ses ötesi dalga destekli ekstraksiyonda (UAE) kırmızı şaraplar üzerinde oluşan ses ötesi dalga etkisi, ekstraksiyonu geliştirici sonuçların elde edilmesini sağlamıştır.
Şarap gibi kompleks bir yapıda kemometrik yaklaşımlarla yapılan deneysel tasarım, matematiksel modelleme ve optimizasyon çalışmaları gıda endüstrisinde proseslerin güvenilir ve analitik doğrulukta sonuçların elde edilmesine olanak tanıyacaktır. Bu yaklaşımla yapılacak çalışmaların kullanımının artırılacağı ümidini taşımaktayız.
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132 EKLER
EK 1 Toplam Fenol Madde Tayininde Kullanılan Gallik Asit Standart Kalibrasyon Grafiği
EK 2 Toplam Monomerik Antosiyanin Miktarı Tayininde Kullanılan Malvidin-3-glukoid Kalibrasyon Grafiği
EK 3 trans-resveratrol Starndart Kalibrasyon Grafiği
EK 4 Öküzgözü-3, 2016 Şarabının 320 nm’ deki HPLC Kromatogramı EK 5 Öküzgözü-4, 2016 Şarabının 320 nm’ deki HPLC Kromatogramı
133
EK 1 Toplam Fenol Madde Tayininde Kullanılan Gallik Asit Standart Kalibrasyon Grafiği
y = 0,0011x + 0,0182 R² = 0,9936
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00
0 100000 200000 300000 400000 500000 600000 700000
Gallik Asit
134
EK 2 Toplam Monomerik Antosiyanin Miktarı Tayininde Kullanılan Malvidin-3-glukoid Kalibrasyon Grafiği
y = 92489x - 189633 R² = 0,9996
-2000000 0 2000000 4000000 6000000 8000000 10000000
0 20 40 60 80 100 120
Malvidin-3-glukozid
135 EK 3 trans-resveratrol Starndar Kurvesi
Fenolik Bileşen:
Alıkonma Zamanı (dk) (Retention Time, Rt)
Absorbans (nm):
Lineer Denklemi:
R2 LOD
(mg/L):
LOQ (mg/L):
Resveratrol 28,28 320 y= 10620x- 161984 0,9973 0,045 0,1470
y = 10620x + 161984 R² = 0,9973
0.00 10.00 20.00 30.00 40.00 50.00 60.00 70.00 80.00
0 100000 200000 300000 400000 500000 600000 700000
trans-resveratrol
136
EK 4 Öküzgözü-3, 2016 Şarabının 320 nm’ deki HPLC Kromatogramı
137
EK 5 Öküzgözü-4, 2016 Şarabının 320 nm’ deki HPLC Kromatogramı