تشخيص تقلبات آبليموهاي مصرفي در شهر تبريز بر اساس اندازه گيري تركيبات فنلي به دو روش اسپكترومتري و كروماتوگرافي

Determination of Adulteration of Lime Juices in Tabriz Based on Measurement of Phenolic Compounds by Spectrometry and Chromatography

زﻣﯿﻨﻪ و ﻫﺪف: ﻟﯿﻤﻮﺗﺮش و آﺑﻠﯿﻤﻮ ﮐﻪ ﺣﺎوي ﻣﻘﺎدﯾﺮ ﺑﺎﻻﯾﯽ از وﯾﺘﺎﻣﯿﻦ C و ﺗﺮﮐﯿﺒﺎت آﻧﺘﯽاﮐﺴﯿﺪان ﻃﺒﯿﻌﯽ ﺑﻪﺷﮑﻞ ﭘﻠﯽﻓﻨﻞﻫـﺎ ﻫﺴﺘﻨﺪ، ﺟﺎﯾﮕﺎه وﯾﮋهاي در ﺳﺒﺪ ﻏﺬاﯾﯽ ﺧﺎﻧﻮارﻫﺎي اﯾﺮاﻧﯽ دارﻧﺪ. ﻓﻼوﻧﻮﺋﯿﺪﻫﺎ ﺟـﺰو ﺗﺮﮐﯿﺒـﺎت ﭘﻠـﯽ ﻓﻨﻠـﯽ ﺑـﻮده و ارﯾﻮﺳـﯿﺘﺮﯾﻦ، ﻧﺎرﻧﺠﯿﻦ و ﻫﺴﭙﺮﯾﺪﯾﻦ از ﻣﻬﻢﺗﺮﯾﻦ ﻓﻼوﻧﻮﺋﯿﺪﻫﺎ ﻫﺴﺘﻨﺪ. روشﮐﺎر: ﺑﺮرﺳﯽ ﻣﻘﺪار و ﻧﻮع ﭘﻠﯽﻓﻨﻞﻫﺎ و ﻓﻼوﻧﻮﺋﯿﺪﻫﺎ در اﯾﻦ ﻣﺎده ﻏﺬاﯾﯽ ﯾﮑﯽ از اﺑﺰارﻫﺎي ﭘﯽﺑﺮدن ﺑﻪ اﺻـﺎﻟﺖ آﺑﻠﯿﻤـﻮي ﻃﺒﯿﻌﯽ ﻣﯽﺑﺎﺷﻨﺪ. در اﯾﻦ ﺗﺤﻘﯿﻖ ﺗﻌﺪاد 65 ﻧﻤﻮﻧﻪ آﺑﻠﯿﻤﻮ )42 ﻧﻤﻮﻧﻪ آﺑﻠﯿﻤﻮي ﺑﺴﺘﻪﺑﻨﺪي ﺷﺪه و 23 ﻧﻤﻮﻧﻪ آﺑﻠﯿﻤﻮي ﻓﻠـﻪ اي( از ﺷﻬﺮ ﺗﺒﺮﯾﺰ ﺧﺮﯾﺪاري و ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ ﺗﺎم ﺑﻪروش اﺳﭙﮑﺘﺮوﻣﺘﺮي و ﻣﻘﺎدﯾﺮ ﺳﻪ ﺗﺮﮐﯿﺐ ﻓﻼوﻧﻮﺋﯿـﺪي ارﯾﻮﺳـﯿﺘﺮﯾﻦ، ﻧـﺎرﻧﺠ ﯿﻦ و ﻫﺴﭙﺮﯾﺪﯾﻦ در آن ﺑﺎ اﺳﺘﻔﺎده از روش ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ ﻣﺎﯾﻊ، ﺑﻪﻣﻨﻄﻮر ﺑﺮرﺳﯽ ﺗﻘﻠﺒﺎت اﺣﺘﻤﺎﻟﯽ اﻧﺪازهﮔﯿﺮي ﺷﺪ. ﯾﺎﻓﺘﻪﻫﺎ: ﻣﯿﺎﻧﮕﯿﻦ ﻣﻘﺪار ﺗﺎم ﺗﺮﮐﯿﺒﺎت ﭘﻠﯽﻓﻨﻠﯽ آﺑﻠﯿﻤﻮﻫﺎي ﺑﺴﺘﻪﺑﻨﺪيﺷﺪه و ﻓﻠﻪاي ﺑﻪﺗﺮﺗﯿﺐ 275 و 303 ﻣﯿﻠـﯽ ﮔـﺮم در ﻟﯿﺘـﺮ ﺑﺪﺳﺖ آﻣﺪ و در ﻣﺠﻤﻮع 9 ﻧﻤﻮﻧﻪ )13/8%( ﺑﺎ اﺳﺘﺎﻧﺪارد ﻣﻠﯽ اﯾﺮان ﻣﻄﺎﺑﻘﺖ ﻧﺪاﺷﺘﻪ و ﻏﯿﺮﻗﺎﺑﻞﻣﺼﺮف ﺗﺸـﺨﯿﺺ داده ﺷـﺪ . در ﺑﺮرﺳﯽ ﻓﻼوﻧﻮﺋﯿﺪﻫﺎ ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﻣﯿﺎﻧﮕﯿﻦ ﻣﻘﺎدﯾﺮ ارﯾﻮﺳﯿﺘﺮﯾﻦ، ﻫﺴﭙﺮﯾﺪﯾﻦ و ﻧﺎرﯾﻨﺠﯿﻦ ﺑﻪ ﺗﺮﺗﯿـﺐ 17/32، 28/31 و 80/43 ﺑﻮد و ﺑﺮ اﯾﻦ اﺳﺎس ﺗﻌﺪاد 33 ﻧﻤﻮﻧﻪ )50/78%( از آﺑﻠﯿﻤﻮﻫﺎ ﺑﺎ اﺳﺘﺎﻧﺪارد ﻣﻠﯽ اﯾﺮان ﻣﻨﻄﺒﻖ ﻧﺒـﻮد. در ﻣﻄﺎﻟﻌـﻪ ﺣﺎﺿـﺮ دﻟﯿﻞ ﻏﯿﺮاﺳﺘﺎﻧﺪارد ﺑﻮدن ﺑﯿﺸﺘﺮ ﻧﻤﻮﻧﻪﻫﺎي آﺑﻠﯿﻤﻮ )78/8%(، دارا ﺑﻮدن ﺗﺮﮐﯿﺐ ﻓﻼوﻧﻮﺋﯿﺪي ﻧﺎرﯾﻨﺠﯿﻦ ﺑﻮده اﺳﺖ. ﻧﺘﯿﺠﻪﮔﯿﺮي: در روش اﻧﺪازهﮔﯿﺮي ﺗﺮﮐﯿﺒﺎت ﻓﻼوﻧﻮﺋﯿﺪي، 24 ﻧﻤﻮﻧـﻪ آﺑﻠﯿﻤـﻮي ﺑﯿﺸـﺘﺮ ) 36% از ﻧﻤﻮﻧـﻪ ﻫـﺎ( ﻧﺴـﺒﺖ ﺑـﻪ روش اﻧﺪازهﮔﯿﺮي ﻓﻨﻞﺗﺎم، ﻏﯿﺮاﺳﺘﺎﻧﺪارد ﺗﺸﺨﯿﺺ داده ﺷﺪ و اﯾﻦ ﻣﻮﺿﻮع ﻧﺸﺎن ﻣﯽدﻫﺪ ﺑﺎﺗﻮﺟﻪ ﺑﻪ ﺗﻘﻠﺐ روزاﻓﺰوﻧﯽ ﮐﻪ در ﺻـﻨﺎﯾﻊ ﻣﺨﺘﻠﻒ ﻏﺬاﯾﯽ ﺻﻮرت ﻣﯽﮔﯿﺮد، ﻻزم اﺳﺖ ﻧﻬﺎدﻫﺎي ﻧﺎﻇﺮ ﺑﺮ ﮐﯿﻔﯿﺖ ﺑﻬﺪاﺷﺘﯽ ﻣﻮادﻏﺬاﯾﯽ، از روشﻫﺎي ﺟﺪﯾﺪ و ﮐﺎرآﻣﺪ ﺑﺮاي ﮐﺸﻒ ﺗﻘﻠﺒﺎت ﻣﻮادﻏﺬاﯾﯽ و ﺗﺎﻣﯿﻦ ﺳﻼﻣﺖ ﺟﺎﻣﻌﻪ اﺳﺘﻔﺎده ﻧﻤﺎﯾﻨﺪ.

Citrus lemon and lime juice, which contain high levels of vitamin C and natural antioxidant in the form of polyphenols, have a special place in the food basket of Iranian households. Flavonoids are among the polyphenolic compounds and Eriocitrin, Naringin and Hesperidin are among the most important flavonoids. Investigating the amount and type of polyphenols and flavonoids in this food is one of the tools to discover the authenticity of this juice. Methods: In this research, 65 samples of lime juice (42 samples of packed lime juice and 23 samples of bulk lime juice) were purchased from Tabriz and total amount of phenolic compounds were determined using spectrophotometry. Also, the quantities of Eriocitrin, Naringin and Hesperidin were analyzed using liquid chromatography method in order to investigate possible counterfeiting. Results: The average amount of total polyphenolic compounds of packed and bulk juices were 275 and 303 mg/l, respectively and totally, 9 samples (13.8%) did not conform to the Institute of Standards of Iran rules and were considered as not consumable. Regarding flavonoids, the results showed that the average amount of Eriocitrin, Naringin and Hesperidin were 17.32, 28.31 and 80.44, respectively. Accordingly, 33 samples (50.78%) were not consistent with the Institute of Standards of Iran rules. In the present study, the reason for the non-standardization of most lemon juice samples (78.8%) was presence of the Naringin flavonoids. Conclusion: In determining flavonoid compounds in comparison with the method of measuring total phenolic compounds, 24 more samples of lime juice (36% of samples) were found not to be standard, so due to the increasing adulteration that occurs in the various food industries, it is imperative that food health monitoring institutions use new and effective methods for food authentication to ensure community health.