This standard specifies the method for determination of fat in food.
This standard is applicable to the determination of crude fat content in meat products, bean products, grains, nuts, fried fruits and Chinese and Western cakes, but is not applicable to milk or dairy products.
First Method Soxhlet Extraction
2 Principle
After the sample is extracted by diethyl ether dried or petroleum ether and the solvent is evaporated, and the substance left is fat. Beside fat, it also contains pigment, volatile oil, wax, resin, etc. The fat determined by extraction method is free fat.
3 Reagents
3.1 Diethyl ether dried or petroleum ether.
3.2 Sea sand: boil sea sand or river sand (clean the mud by water) with hydrochloric acid (1+1) for 0.5h, and then clean it to neutral by water; then boil it with caustic soda solution (240g /L) for 0.5h, and then clean it to neutral; dry it at 100℃±5℃ for standby.
4 Instruments
Soxhlet abstractor.
GB/T 5009.6-2003 The following standards are cited：
GB/T 5009.6-2003 Cited by the following standards：
