Crude fat analyzer analyzes the crude fat content of pepper
The processing of food is affected by the content of lipids and directly affects its appearance, flavor and taste. The oil extracted from organic solvents is mainly fat, but there are also a small amount of phospholipids, free fatty acids, sterols, waxes, fat-soluble pigments and other fats. The soluble substance, the measured result is usually called crude fat. The principle of the crude fat measuring instrument is the hot-dipping-oil-refining method. Because the sample is in the high-temperature solvent, the molecular motion is accelerated and the fat leaching speed is accelerated, thereby greatly shortening the extraction time, thereby speeding up the determination of the sample, and generally completing The whole extraction process of the sample is less than 2h. Because this method requires constant weight before and after the use of the extraction bottle, the measurement time is indirectly increased.
There are also certain defects in the determination of the crude fat analyzer. For example, if the food is dried for a long time, the extracted bottle will increase in weight after constant weight. The main reason is that the crude fat may be oxidized in the extraction bottle to increase the weight. The fat quality changes; the extraction bottle has a large weight and volume, and there are certain difficulties in weighing on the analytical balance; when the experiment wants to perform multiple samples, or when multiple groups are repeated, the number of extractors required increases accordingly. Conducive to proceed at the same time.
It can be seen from the experiment that the particle size of the sample is the first one that affects the measurement result. Because the sample particle size is too large, the degree of cell destruction is not enough, which is not conducive to the outward penetration of oil molecules, the solvent diffusion and dissolution is slow, and the particle size is small. The sample has a large effective surface area, which facilitates the extraction of lipids. Therefore, a sample with a smaller particle size has a higher crude fat extraction rate than a sample with a larger particle size.
The second most important factor that influences the determination results is the process of extracting temperature and extracting fat. It is actually a process of mutual diffusion of solvent and oil. At a suitable temperature, this diffusion process can be accelerated, and the extraction temperature of crude fat is due to the material. They vary from 120°C for peanuts to 65±2°C for peach cake.
The ratio of materials to the results of the determination of the fat fat analyzer is ranked third. If too many samples are added, it will not only increase the determination time, but more importantly, the crude fat extraction will be incomplete, affecting the experimental results; if the extractant is added too much, It is bound to cause waste and increase experimental costs. The final result of the determination is the extraction time. Appropriate measurement conditions can accelerate the extraction of crude fat, thereby shortening the extraction time, but the length of the extraction time is also affected by the fat content of the sample. The higher the fat content, the longer the extraction time. In addition, this experiment has not been discussed in two aspects of the comparison of different extraction methods and crude fat extraction rate of pepper, and it needs to be further studied in the future.
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