Determination of Fat Content

摘要: The term “lipid” refers to a group of compounds that are sparingly soluble in water, but show variable solubility number organic solvents (e.g., ethyl ether, petroleum acetone, ethanol, methanol, benzene). lipid content food determined by extraction with one solvent may be quite different from the as another polarity. Fat is often methods Soxhlet, Goldfish, Mojonnier), it also can nonsolvent wet Babcock, Gerber), and instrumental rely on physical chemical properties lipids infrared, density, X-ray absorption). method choice depends variety factors, including nature sample dry versus moist), purpose analysis official nutrition labeling or rapid quality control), instrumentation available Babcock uses simple glassware equipment; infrared requires an expensive instrument).