Özet:

Objective: Cereals and products may cause disorder in some people due to the Gluten they contain. Celiac, one of these diseases, is a disease that occurs in the intestine as a result of consumption of wheat, rye, barley and sometimes oat products. The main cause of the disease is the sub-fraction of gluten protein called gliadin. The gluten fractions that cause disease are glüten and gliadins. Gluten is divided into three sub-fractions: ω5, LMW and HMW. Gliadins consist of four fractions: α (Alpha), ω (Omega), β (Beta) and γ (Gamma). Marerials and Methods: In this study, it was tried to develop a chromatographic method that can be used in the analysis of foods specially produced for celiac patients and has an LOD value between 0-20 mg / kg and 20-80 mg / kg, which are legal limits. Result and Conclusion: In the HPLC studies, the method performances were obtained at the LOD value of 31,94 mg/kg and the LOQ value at 106,47 mg/kg. LOD value obtained in LC MS/MS studies was determined 19,24mg / kg and LOQ value 64,13 mg / kg.

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