肉食品中脂肪含量的分析

以氯仿-甲醇为提取剂,经充分振摇提取,样品中所有脂类进入氯仿层,而非脂成分转入甲醇层。分出氯仿层,挥干溶剂,得到纯净的脂肪。分析了8种肉食品中脂肪的质量分数。测定结果表明,样品脂肪的质量分数范围为1.48％～26.8％。不同样品间脂肪的质量分数存在较大差异。其中免肉脂肪的质量分数最低而午餐肉最高。

Determination of Fat in Meat Foods

The samples were vibrational extracted with an extractant of chloroform and methanol,thus all the lipids entered the chloroform layer and all the non-lipids were transfered to the methanol layer. A purified lipid extract was obtained by isolating the chloroform layer and e-vaporating to dryness. Eight kinds of meat foods were determined for their fat quality fraction. The results show that the fat quality fraction of samples ranged from 1. 48% to 26. 8%. There is a significant difference in fat quality fraction of different samples. Among the samples analyzed,the fat quality fration of rabbit meat is the lowest and that of the pork luncheon meat is the highest.