食品脂肪测定方法的改进  

Improvement of the Fat Determination Method in Foods

作　　者：钟艳梅[1] 曾宪录[1] 

机构地区：[1]嘉应学院生物系,广东梅州514015

出　　处：《广东化工》2008年第6期130-131,155,共3页Guangdong Chemical Industry

摘　　要：文章对食品脂肪含量测定方法中的索氏抽提法进行了改进与探讨,在最后的脂肪定量中改接收瓶烘干增重法为样品烘干减重法,同时将抽提筒内放置的样品包数量,由原方法的1个改为3个,实现了多个样品同时检测,不仅节约试剂和节省时间,还减少了检测工作量,提高了工作效率。精密度试验和差异显著性检验结果表明,该法完全可替代原方法。The paper put forth the improvement to the Soxhelt extraction method of fat determination in foods. In the last fat quantifying step, the recording dried weight increase amount of receiving flask was changed to recording dried sample weight decrease amount; in addition, the sample numbers in the extraction tube was changed to 3 instead of 1 in the original method, realizing the determination of three samples at one time, which not only saved Results of precision experiment and significance test showed that reagent and time, but also reduced workload and raised work efficiency the improved method can well substitute the original one.

关 键 词：脂肪测定 索氏抽提法 改进 

分 类 号：TS202.3[轻工技术与工程—食品科学] S565.1[轻工技术与工程—食品科学与工程]