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The measurement principle of the fat analyzer is the hot-dipping-oil-refining method, which can greatly shorten the extraction time of crude fat, but there are also some deficiencies. If it is dried for a long time, the extraction bottle will increase in weight after constant weight. The main reason is that crude fat may cause oxidation reaction in the extraction bottle to increase the weight and change the quality of crude fat; the weight and volume of the extraction bottle are both Larger, there are certain difficulties when weighed on the analytical balance; when the experiment wants to perform multiple samples or multiple groups of repeats, the required extractor increases accordingly, which is not conducive to simultaneous execution. In this experiment, the oil weight method was changed to the residual method, which overcomes the above shortcomings. It can be seen from the experiment that the particle size of the sample is the first one that affects the measurement result. Because the sample particle size is too large, the degree of cell destruction is not enough, which is not conducive to the outward penetration of oil molecules, the solvent diffusion and dissolution is slow, and the particle size is small. The sample has a large effective surface area, which facilitates the extraction of lipids. Therefore, a sample with a smaller particle size has a higher crude fat extraction rate than a sample with a larger particle size. The second most important factor that influences the determination results is the process of extracting temperature and extracting fat. It is actually a process of mutual diffusion of solvent and oil. At a suitable temperature, this diffusion process can be accelerated, and the extraction temperature of crude fat is due to the material. They vary from 120°C for peanuts to 65±2°C for peach cake.
The third factor that influences the determination result is the material ratio. If too many samples are added, it will not only increase the measurement time, but more importantly, the crude fat extraction will be incomplete and affect the experimental results; if the extractant is added too much, it will certainly cause waste. Increase experimental costs. The final result of the determination is the extraction time. Appropriate measurement conditions can accelerate the extraction of crude fat, thereby shortening the extraction time, but the length of the extraction time is also affected by the fat content of the sample. The higher the fat content, the longer the extraction time. In addition, this experiment has not been discussed in two aspects of the comparison of different extraction methods and crude fat extraction rate of pepper, and it needs to be further studied in the future. Although the residual method overcomes some disadvantages of the oil-refining method, it also has some disadvantages: In the weighing process of the filter paper, it is easy to absorb moisture due to the dry state, and it is difficult to balance on the analytical balance; the sample cannot be further analyzed in the experiment. Crude fat quality and composition. Therefore, in the actual work should be based on their own needs to choose a good method of measurement.
The measurement principle of the fat analyzer is the hot-dipping-oil-refining method, which can greatly shorten the extraction time of crude fat, but there are also some deficiencies. If it is dried for a long time, the extraction bottle will increase in weight after constant weight. The main reason is that crude fat may cause oxidation in the extraction bottle to increase the weight and change the quality of crude fat; the weight and volume of the extraction bottle are both Larger, there are certain difficulties when weighed on the analytical balance; when the experiment wants to perform multiple samples or multiple groups of repeats, the required extractor increases accordingly, which is not conducive to simultaneous execution. In this experiment, the oil weight method was changed to the residual method, which overcomes the above shortcomings.
Determination of Fat Content in Pepper by Fat Analyzer
As a major crop variety, the cultivation area has been expanding year by year. However, there are still relatively few studies on the taste and flavor of pepper. The study on the crude fat extraction method has not been reported yet. In this experiment, pepper was used as the experimental material, oil reformation method was used as the residual method, and the sample size, extraction temperature, extraction time and material ratio were selected as the investigation factors. The optimal measurement combination was determined through orthogonal experimental design. The determination of crude fat in pepper provides some theoretical guidance.