Method of detecting fat in food

Abstract

The invention discloses a method of detecting fat in food. The method of detecting fat in food has the advantages that materials used in the method are low in cost and easily available, and the detection time is short. The method comprises the steps of: 1. processing a sample; 2. sucking 0.50ml-5.0ml of sample processing liquid into a 25ml colorimetric tube with a plug, and sucking 0.20ml of sulfur dioxide standard working solution, 0.40ml of sulfur dioxide standard working solution, 0.60ml of sulfur dioxide standard working solution, 0.80ml of sulfur dioxide standard working solution, 1.00ml of sulfur dioxide standard working solution, 1.50ml of sulfur dioxide standard working solution and 2.00ml of sulfur dioxide standard working solution into 25ml colorimetric tubes with plugs additionally and respectively; respectively adding sodium tetrachloromercurate absorption liquid to the sample and standard pipes till reaching 10ml, then adding 1ml of sulfamic acid iron solution, 1ml of formaldehyde solution and 1ml of basic fuchsin, shaking well, placing for 20 minutes, detecting the absorbance by using a zero-bias tube for zero-point adjustment of a 1cm colorimetric tube at the 500nm wavelength part, and drawing a standard curve for comparison; and 3. calculating. The method belongs to the technical field of food detection.

Description

technical field [0001] The invention relates to a method for detecting fat, in particular to a method for detecting fat in food, and belongs to the technical field of food detection. Background technique [0002] Lipids are the general term for oils, fats, and lipids. Oils and fats in food are mainly oil and fat. Generally, what is liquid at room temperature is called oil, and what is solid at room temperature is called fat. The chemical elements contained in fat are mainly C, H, O, and some also contain N, P and other elements. [0003] Fat is a triacylglyceride composed of glycerol and fatty acids. The molecule of glycerol is relatively simple, but the types and lengths of fatty acids are different. Fatty acids are divided into three categories: saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids. Fat is soluble in most organic solvents but not in water 。 [0004] At present, the detection method of fat in food in the national standard: put...

AI Technical Summary

Problems solved by technology

However, in this method, the layering of the upper and lower layers is usually not obvious enough, and the boundary is not clear enough, which leads to incomplete aspiration of the supernatant.

The final result is to calculate the remaining fat after the aspirated supernatant is evaporated to dryness of the organic solvent in a water bath. In this way, if the supernatant is not completely aspirated, the calculation result will be low

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