食品分析(英文课件)：Analysis of lipids.pptVIP

TBA (Thiobarbituric Acid) Test ?To determine the rancidity degree of meat or fish product. N N HS OH OH 2 C CH C O H O H N N N Colored Pigment @532 nm + OH SH HO H 2 O + 2 OH OH S N CH CH CH Quality Evaluation of Fat and Oil + 2,4-dinitrophénylhydrazine carbonyl compound Quinone R=N-NHC6H5 phenylhydrazone pH7 carbonyl value Review Questions Please select the suitable lipids content detection methods for the following foods according to the lipid type and the method principle. Cake, condensed milk, milk powder, fish, soybean milk, pork luncheon meat can What is the difference and characteristics between the desiccant method and Weight loss method * * * * * * * * * * * * * Key points Concepts: crude fat, total fat The practical application of different methods Attributes of Food Lipids Three major functions in foods – Energy and health – Influence food flavors ?? Free fatty acids contribute flavors ?? Lipids act as solvents for carrying hydrophobic flavors and aromas (and nutrients) Carrier of Fat Soluble Vitamins – Texture ?? Solid vs liquid ?? Emulsions Attributes determined by types and positions of fatty acids on glycerol backbone Can you list some example? Definition Any of a group of substances that in general are soluble in organic solvents, but are not soluble in water. “Lipids consist of a board group of compounds that are generally soluble in organic solvents but only sparingly soluble in water….” “…Glycerol esters of fatty acids, which make up 99% of the lipids of plant and animal origin have traditionally been called fats and oils” ------Nawar, “Lipids” Food Chemistry, Fennema Ed. 1996 1. Fatty acids 2. Neutral fats and oils 3. Waxes 4. Phospholipid 5. Sterols 6. Fat soluble vitamins lipids Types of Lipids lipids Solubility: insoluble in water, but soluble in ethyl ether, petroleum ether, chloroform, acetone, non-polar solvent Lipids are non-polar (hydrophobic) compounds, soluble in organic solvents. extractant Low