24-实验三 食品中粗脂肪含量的测定(索氏抽提法)(国外英文资料).docVIP

24-实验三 食品中粗脂肪含量的测定(索氏抽提法)(国外英文资料) Experiment three determination of crude fat content in foods (Soxhlet extraction) First, the purpose and requirements 1. Study the principle and method of Soxhlet extraction for fat determination 2. Grasp the basic operation points and influence factors of Soxhlet extraction method Two, principle It is soluble in organic solvents by using fat, in Soxhlet extractor, samples with anhydrous ether or petroleum ether, repeated extraction extracted fat after the solvent is evaporated, the material is crude fat or fat. Three 、 instruments and reagents 1, instrument (1), Soxhlet extractor as shown in Figure 3-3 (2) electrothermal constant temperature blower drying box; (3) dryer (4) constant temperature water bath box; 2 reagents (1) anhydrous ether (without peroxide) or petroleum ether (boiling range 30-60 C); (2) filter cartridge Four. Determination procedure 1. Sample handling (1) solid sample: take the accurate sample 2-5g (accurate to 0.01mg), and load it into the filter tube. (2) liquid or semi-solid: weigh accurately uniform sample 5-10g (accurate to 0.01mg), placed in the evaporating dish, adding sand about 20 g, stir in a boiling water bath to dry, then at 95-105 DEG C dry. After finishing, all the materials are transferred into the filter cylinder, and the containers are wiped with absorbent cotton with ether. The cotton is also placed in the filter cylinder. 2 cleaning, Soxhlet extractor The sites cable will be fully washed with distilled water extractor and drying after cleaning. The fat flask was dried at constant temperature in the oven at 103 C + 2 DEG C (two times before and after weighing less than 2mg). 3 sample determination (1) the filter tube into the extraction tube of Soxhlet extractor, the connection has dried to a constant weight fat flask, the extractor condenser tube at 2/3 top of diethyl ether or petroleum ether to bottle volume, pass into the condensed water, the bottom bottle submerged in the water bath heatin