酸水解法快速测定肉和肉制品中脂肪  

Rapid determination of fat in meat and meat products by acid hydrolysis method

作　　者：吴鸿敏 田洪芸 孙栋 WU Hongmin;TIAN Hongyun;SUN Dong(Shandong Freshwater Fisheries Research Institute,Shandong Provincial Key Laboratory of Freshwater Genetics and Breeding,Jinan 250117,China;Shandong Institute for Food and Drug Control,State Key Laboratory of Market Supervision(Supervision Technology of Meat and Meat Products),Jinan 250101,China)

机构地区：[1]山东省淡水渔业研究院,山东省淡水水产遗传育种重点实验室,济南250117 [2]山东省食品药品检验研究院,国家市场监管重点实验室(肉及肉制品监管技术),济南250101

出　　处：《化学分析计量》2023年第10期31-34,共4页Chemical Analysis And Meterage

摘　　要：建立酸水解法快速测定富含结合态脂肪的肉及肉制品中脂肪含量的方法。样品与盐酸一同在75℃水浴中加热进行水解,结合或包藏在组织里的脂肪可游离出来,然后用乙醚和石油醚提取3次,除去溶剂即得样品中总脂肪含量。该方法测定结果同食品安全国家标准GB5009.6—2016规定方法相比无显著差异,测定结果的相对标准偏差为0.38%(n=20),测定时间由食品安全国家标准GB5009.6—2016方法的13h缩短至4h,且不需要专门的索氏抽提仪器。该方法适用于肉及肉制品中脂肪的批量测定。Acid hydrolysis method was established to determine the content of fat in meat and meat products rich in conjugated fat.The sample and hydrochloric acid were heated together in 75℃water bath for hydrolysis,the fat combined or contained in the tissue was set free,and then extracted three times with ethyl ether and petroleum ether.The total fat content in the sample was obtained by removing the solvent.The results of this method showed no significant difference compared with the method specified in the national food safety standard GB 5009.6—2016,and the relative standard deviation of the measurement results was 0.38%(n=20),and the measurement time was shortened from 13 h by the national food safety standard GB 5009.6—2016 method to 4 h,no need for specialized soxhlet extraction instruments.This method is suitable for batch determination of fat in meat and meat products.

关 键 词：酸水解法 酸水解-索氏抽提法 肉及肉制品 脂肪 

分 类 号：O652[理学—分析化学]