酸水解法与自动索氏抽提法测定人造奶油脂肪含量的差异研究和方法改进

Comparison of determination of fat content in margarine by acid hydrolysis and automatic Soxhlet extraction and method improvement

采用酸水解法和自动索氏抽提法测定6种不同人造奶油试样的脂肪含量,并对自动索氏抽提法进行改进,对不同方法的结果差异进行分析和研究。结果表明:酸水解法的实验结果偏低;且酸水解法和自动索氏抽提法对人造奶油脂肪含量的测定存在显著差异,采用自动索氏抽提法更合适。同时,对自动索氏抽提法进行改进,实验结果准确度高,其标准差为0.12,均值标准误差为0.03,说明改进自动索氏抽提法重现性好;且改进法对实验具有显著的影响。采用改进自动索氏抽提法,抽提纸筒可循环使用12次,有效降低了实验成本。

Fat contents in six kinds of margarine were determined by acid hydrolysis and automatic Soxhlet extraction,and the automatic Soxhlet extraction was improved.The results of different methods were comparatively analyzed and researched.The results showed that the experimental result of acid hydrolysis was lower.There was a significant difference between acid hydrolysis and automatic Soxhlet extraction in the determination of fat content in margarine.So the automatic Soxhlet extraction was more appropriate.In the same time,the automatic Soxhlet extraction was improved,and the experimental result had high accuracy with the standard deviation 0.12 and the standard error of mean 0.03,showing that the reproducibility was good.The improvement method had a significant impact on the experiment.Moreover,the extraction paper tube could be recycled for twelve times,which reduced the cost of experiment by the improvement method.