酸水解—索氏分析系统测定月饼中总脂肪的方法探讨

Discussion on the Method of Acid Hydrolysis-Soxhlet Analysis System in Determination of Total Fat of Moon Cake

目的建立一种采用酸水解—索氏分析系统测定食品中总脂肪的方法。方法选取6种不同种类月饼样品,在3种不同的提取条件下,按照说明书的操作步骤进行测定,然后将3种条件下的实验结果与国标法结果进行比较。结果在105℃/石油醚的提取条件下,仪器法结果与国标法结果差异无统计学意义(P>0.05)。结论该仪器法操作简便,省时省力,消耗有机溶剂少,安全环保,在食品中脂肪的检测上具有一定的实用意义。

[ Objective ] To establish an acid hydrolysis -soxhlet （total fat） analysis system for determination of.food total fat. [ Methods] According to the operation step of instrument book, samples of 6 kinds of moon cake were tested with three different extraction conditions, and the results were compared with the result of natiorial standard method. [ Results ] With the extraction condition of 105℃/petroleum ether, there was no significant .difference in determination result between the instrument method and the. na- tional standard method. [ Conclusion ] The instrument method has many advantages, such as simple operation, convenience, less consumption of organic solvent, safety and environmental protection, and it has practicable Signififance in food fat determination.