肉制品中粗脂肪检测方案(抽提萃取)

F&F-S-003-2015/A1 .CRUDE FAT DETERMINATION IN MEAT PRODUCTSRANDALLMETHOD APPLICATION NOTE Crude Fat Determination in Meat Productsaccording to the Randall method Reference： ISO 1444：1996， AOAC 991.36， AOAC 960.39 Tested with VELP Scientifica SER 158/6 Solvent AutoExtractor (Code F303A0380) Introduction Salame is an Italian word defining crude or cooked meat obtained after a long period of seasoning， with the addition ofseveral different kind of ingredients as salt， garlic， wine， herbs in a spice mix. The variety of cured meat types is huge， depending on the meat origin， the grinding way， the ingredients and method of.cure. Salami can have different textures， tastes and flavors； it can be hot or smoked For this reason， almost every Italian town has a local salami with a typical name. Fat Determination in Italian Salami Hot solvent extraction process with SER 158 Series can be summed up in 5 steps， for a fully unattended operation： STEP 5 COOLING During IMMERSION the sample is immersed in boiling solvent. Then the REMOVING step automatically lowers the levelof the solvent to below the extraction thimble. During WASHING the condensed solvent flows over the sample andthrough the thimble to complete the extraction process. The fourth step involves solvent RECOVERY. Approximately90% of the solvent used is collected in the internal recovery tank. The final step is the COOLING of the extraction cupscontaining the extracted matter. The cups are raised to prevent burning. The extraction cups containing the extract areplaced in a drying oven， cooled in a desiccator and weighed for the extract percentage calculation Sample Italian Salami Fat labeled value： 34 g / 100 g Moisture： 33 g / 100 g Chemicals and Equipment Required Analytical balance， 3 decimals FPetroleum Ether 40-60°C as solvent Extraction thimbles (33x80 mm) (code A00000295) Sodium sulphate anhydrous Glass extraction cups Defatted cotton Viton seals (code A00000297) Sample Preparation Cut the salami in slices and grind it with a blade grinder for few seconds. Leave it in an oven for 6 hours at 105℃ inorder to remove all the moisture. Record the weight of the sample before and after the desiccation in order to calculatethe loss of humidity. Fix the Extraction thimbles with the Extraction thimbles holders (Code A00000312). Put 3 - 4 g of desiccatedhomogenized sample directly in the VELP extraction thimbles using the Thimble weighing cup (Code A00000310).Position the extraction thimbles in the extraction cups. Extraction Cups Preparation Position the empty extraction cups in an drying oven (105°C) for 1 hour. Cool them in a desiccator until constant weight of the tare (Mtare). The extraction cups containing the extraction thimblecan now be placed on the ultra-fast heating plate of SER 158. Extraction Procedure with SER 158 On the ControlPad select“Analysis”， and then method"Crude fat in meat" including the following parameters： Immersion Time： 20 minutes Recovery Time 30 minutesRRemoving Time： 10 minutes e(Cooling Time： 5 minutes Washing Time： 20 minutes Petroleum Ether 40-60 °C，100 ml Close the safety guard and add the solvent using the automatic solvent dispensing system SolventXpressTM to minimize exposure to the solvent ensuring operator safety.Press START to begin the extraction process. At the end of analysis position the extraction cups containing the extractin a drying oven (1 hour at 105°C)， cooled them in a desiccator to room temperature and record the accurate weight(Mtot). Typical Results on Salami Analysis results are calculated automatically and stored in the ControlPad when entering the weights into the software(manually or automatically through a balance). The extract percentage calculation is performed by using the followingformulas： Where： Sample on w.m=sample weight considering wet matter (g) Tare=weight of the empty extraction cup(g) Total = weight of the extraction cup + extract (g) Tare (g) Sample on w.m. (g) Total (g) Extract (g) Extract (%) 124，8150 4，4195 126，3380 1，5230 34，461 123，3130 4，0970 124，7256 1，4126 34，479 122，1910 3，9338 123，5340 1，3430 34，140 124，4620 4，0330 125，8377 1，3757 34，111 123，2250 4，0513 124，5880 1，3630 33，644 125，3890 3，8306 126，7040 1，3150 34，329 Average±SD% 34.194±0.311 RSD% ** 0.909 Fat Labeled Value： 34g / 100 g **RSD% = (Standard Deviation x 100) / Average Conclusion The results obtained are reliable and reproducible in accordance with the expected values， with a low relative standarddeviation (RSD<1%)， that means high repeatability of the results. Therefore， SER 158 Solvent Extractor is ideal for the fat content determination in salami. Benefits of hot solvent extraction (Randall) by using 158 Automatic Solvent Extractor： - up to 5 times faster than Soxhlet (hot solvent vs. cold solvent) -low solvent consumption (high solvent recovery， approximately 90%)-limited cost per analysis - no exposure to solvent - worldwide official method -full traceability with automatic result calculation and on-board archive Copyright @ VELP Scientifica. All rights reserved.No part of this publication may be reproduced or transmitted in any form or for any purpose without the express permission of VELP.VELP Scientifica， Italy Tel： + Fax： + www.velp.com 利用SER158全自动脂肪测定仪分析肉制品中的粗脂肪含量:萨拉米（Salame）是意大利语，意指经过长时间调味后获得的粗制或熟制肉类，此外还添加了几种不同种类的配料，例如盐，大蒜，葡萄酒，草药混合在一起。腌制肉的种类繁多，具体取决于肉的来源，研磨方式，配料和加工方法。萨拉米香肠可以具有不同的质地，口味和风味； 它可以是热的或熏的。因此，几乎每个意大利小镇都有一个当地香肠，每个香肠都有一个典型的名字。 具体分析方法请下载全文参考。