Yıl 2020, Cilt 37 , Sayı 2, Sayfalar 113 - 123 2020-06-15

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

Ekrem Cem Çankırılıgil [1] , Nermin Berik [2] , Esen Alp Erbay [3]

In this research, with the aim of maximizing amino acid content by different hydrolization procedures of fish meat were carried out and analysed with high performance liquid chromatography (HPLC) equipped with diode array detector (DAD). Response surface methodology (RSM) was used to determine factors that used in the experiments. The RSM suggested 16 different hydrolization trials between the ranges of normality as 3 N - 8 N, temperature as 90°C-110°C and duration as 12-24 hours were run. In the following, hydrolysed samples were analysed with HPLC-DAD and obtained data were evaluated with Box-Behnken method in RSM. Our results show that, the most effective experiment was found as hydrolysing by 3.79 N at 110°C in 24 hours for total amino acid content as well as maximized essential amino acids with 0.981 desirability. For sensitive ones, hydrolysing in 3.42 N at 106.8°C in 12.02 hours was found as most effective with maximized Asn, Gln and Trp with 0.849 desirability.

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.

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Birincil Dil en
Konular Mühendislik, Kimya
Bölüm Makaleler

Orcid: 0000-0001-5898-4469
Yazar: Ekrem Cem Çankırılıgil
Kurum: Central Fisheries Research Institute, Department of Aquaculture
Ülke: Turkey

Orcid: 0000-0003-3015-8688
Yazar: Nermin Berik (Sorumlu Yazar)
Kurum: Faculty of Marine Sciences and Technology, Department of Fisheries and Processing Technology, Çanakkale Onsekiz Mart University
Ülke: Turkey

Orcid: 0000-0001-5486-7425
Yazar: Esen Alp Erbay
Kurum: Central Fisheries Research Institute, Department of Food Technology
Ülke: Turkey

Teşekkür 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.

Başvuru Tarihi : 23 Haziran 2019
Kabul Tarihi : 20 Kasım 2019
Yayımlanma Tarihi : 15 Haziran 2020

APA Çankırılıgil, E , 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 . DOI: 10.12714/egejfas.37.2.01