AOAC 991.42 Insoluble Dietary Fiber in Foods and Food Products-国外标准规范.pdfVIP

32.1.16 (a) 85% Methanol.—Place 150 mL H O into 1 L volumetric flask 2 AOAC Official Method 991.42 and dilute to volume with methanol. In sol u ble Di etary Fi ber in Foods and Food Products D. En zyme Pu rity En zy matic–Gravimetric Method, Phos phate Buffer See 985.29D (see 45.4.07). First Action 1991 E. Prep a ra tion of Test Sample Fi nal Ac tion 1994 (Ap pli ca ble to de ter mi na tion of in sol u ble di etary fi ber in An a lyze dry foods with out pre treat ment when ever pos si ble. Mill veg e ta bles, fruits, and ce real grains.) dry products to 0.3–0.5 mm mesh. Homogenize and freeze-dry wet See Table 991.42 for the results of the interlaboratory study foods before milling. If high fat content (10%) prevents proper supporting acceptance of the method. milling, defat with petroleum ether (3 times with 25 mL portions/g test portion) before milling. Determine residual moisture in milled A. Prin ci ple foods by drying overnight in 70°C vacuum oven, or 5 h in 105°C air Duplicate test portions of dried foods, fat-extracted if they contain