Türk Siyah Çayı, Hazır Kahve ve Türk Kahvesi Örneklerinin Akrilamid İçeriği

Year 2019, Volume: 23 Issue: 1, 245 - 250, 01.04.2019

Hale Seçilmiş Canbay , Mahmut Doğantürk Yusuf Yılmaz

https://doi.org/10.19113/sdufenbed.532233

Cited By: 1

Abstract

Bu
çalışmada, Türk ve hazır kahve ile siyah
çay örneklerinin akrilamid içerikleri, herhangi bir türevlendirme basamağı
olmadan gaz kromatografisi kütle spektrometrisi ile belirlenmiştir. Numune
hazırlama yöntemi iki aşamadan oluşmaktadır.  İlk basamak, izolasyon aşamasıdır.  Bu adımda, etanol ile Carrez I ve II
çözeltileri örnek karışımlarına eklenmiştir. Katı faz ekstraksiyonu ikinci
adımı oluşturmaktadır. Çalışmada, C18 kartuşu temizleme için kullanılmıştır.
Tespit ve tayin limiti sırasıyla 1,11 ve 3,66 ng/mL’dir. Sekiz hazır kahve
örneğinde 4,48 ile 15,71 µg/kg arasında değişen akrilamid miktarı
belirlenmiştir. Yedi Türk kahvesi numunesi ise, 3,89 ile 88,44 µg/kg arasında
değişen yüksek bir akrilamid içeriğine sahiptir. On yedi siyah çay numunesinden
sadece beş tanesinde, 7,02 ile 19,85 µg/kg arasında değişen miktarda akrilamid tespit
edilmiştir.

Keywords

Türk kahvesi, Hazır kahve, Siyah çay, Akrilamid, SPE, GC-MS

Acrylamide Content of Turkish Black Tea, Instant and Turkish Coffee Samples

Abstract

Acrylamide
contents of Turkish and instant coffee and black tea samples were determined by
the gas chromatography mass spectrometry without any derivatization step in
this present study. The sample preparation method included two primary clean up
steps. In the first step, ethanol and solutions of Carrez I and II were added
into sample mixtures. The second step with solid-phase extraction C18 cartridge
was carried out for clean-up. The limit of detection and limit of
quantification were 1.11 and 3.66 ng/mL, respectively. The quantification level
of acrylamide was determined in eight instant coffee samples in the range
between 4.48 and 15.71 µg/kg while seven Turkish coffee samples had a high
content of acrylamide ranging from 3.89 to 88.44 µg/kg. Acrylamide was detected
in only five samples from seventeen black tea samples at a quantification level
between 7.02 and 19.85 µg/kg.

Keywords

Turkish coffee, Instant coffee, Black tea, Acrylamide, SPE, GC-MS

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