Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)

Ekrem Cem Çankırılıgil; Nermin Berik; Esen Alp Erbay

doi:10.12714/egejfas.37.2.01

TR EN

Balık etinde HPLC-DAD ile yapılan amino asit analizi hidrolizasyon prosedürünün Yanıt Yüzey Metodu (RSM) ile optimizasyonu

Öz

Bu çalışmada; diyot dedektörü (DAD) donanımlı yüksek performanslı likit kromatografi (HPLC) ile balık etinde gerçekleştirilen amino asit analizinde, amino asit miktarını maksimize etmek için farklı hidrolizasyon prosedürleri gerçekleştirilmiştir. Deneylerde kullanılan faktörleri belirlemek için yanıt yüzey metodu (RSM) kullanılmıştır 16 adet farklı hidrolizasyon deneyi RSM ile kurulmuş olup, 3N-8N arasındaki normalite değerleri, 90°C-110°C arasındaki sıcaklık değerleri ve 12-24 saat arasındaki süre değerleri dikkate alınmıştır. Elde edilen hidrolizatlar HPLC-DAD ile analiz edilmiş olup elde edilen veri RSM’deki Box-Behnken metoduna göre değerlendirilmiştir. Sonuçlara göre; toplam ve esansiyel amino asitler için en efektif hidrolizasyon metodu 3,29 normalitede, 110°C sıcaklıkta, 24 saat olarak belirlenmiş olup istenilebilirlik değeri 0,981 olarak tespit edilmiştir. Hassas amino asitler için ise; 3,42 normalitede, 106,8°C sıcaklıkta, 12,02 saat süre Asn, Gln ve Trp için maksimum değerleri vermiş olup istenilebilirlik değeri 0,849 olarak tespit edilmiştir.

Anahtar Kelimeler

Amino asit,Box-Behnken,su ürünleri,ön işlem,hidrolizasyon,yanıt yüzey metodu

Thanks

All authors have contributed equally to the article. The data used in this research were obtained from a project which name is “A Research on Possibilities of Using Some Phytobiotic Containing Diets in Black Sea Trout (Salmo trutta labrax PALLAS, 1814) nutrition” supported by General Directorate of Agricultural Research and Policies (TAGEM), Ministry of Agriculture and Forestry, Republic of Turkey. Also authors would like to thank Oytun Ortaylı for technical assistance on Agilent Infinity II HPLC system.

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Details

Primary Language

English

Subjects

Chemical Engineering

Journal Section

Research Article

Authors

Ekrem Cem Çankırılıgil
0000-0001-5898-4469
Türkiye

Nermin Berik ^*
0000-0003-3015-8688
Türkiye

Esen Alp Erbay
0000-0001-5486-7425
Türkiye

Publication Date

June 15, 2020

Submission Date

June 23, 2019

Acceptance Date

November 20, 2019

Published in Issue

Year 1970 Volume: 37 Number: 2

DOI

https://doi.org/10.12714/egejfas.37.2.01

IZ

https://izlik.org/JA32ZF96RX

Cite

RIS / Bibtex

APA

Çankırılıgil, E. C., Berik, N., & Alp Erbay, E. (2020). Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM). Ege Journal of Fisheries and Aquatic Sciences, 37(2), 113-123. https://doi.org/10.12714/egejfas.37.2.01

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Optimization of hydrolyzation procedure for amino acid analysis in fish meat with HPLC-DAD by Response Surface Methodology (RSM)

Balık etinde HPLC-DAD ile yapılan amino asit analizi hidrolizasyon prosedürünün Yanıt Yüzey Metodu (RSM) ile optimizasyonu

Öz

Anahtar Kelimeler