What instruments are used to determine the calorie and fat content of food?

Q1: How to choose fat extractor according to your needs?

Lipids are insoluble in water and easily soluble in organic solvents, so most of the determination of lipids is organic solvents with low boiling points. Commonly used organic solvents are: ether, petroleum ether, chloroform-methanol mixed solvent, alcohol branches, etc.

Among them, ether has a strong ability to dissolve fat.

Table of various extractants and their properties and characteristics.

Q2: What are the methods for determining fat in food? What are the principles and characteristics of each?

Tips: There are many methods for the determination of fat in food, among which, the liquid-carried Soxhlet extraction method is recognized as an effective method for extracting crude fat at home and abroad, and is involved in GB and AOAC; The Rhodes-Gottley method is also a method for determining dairy fat prescribed by GB, which needs to be mastered.

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How to calculate the calories of food:

1. Staple foods: such as rice, porridge, noodles, with 80 calories as a unit of calculation, the calories of ordinary size bowls commonly used in daily life are 80 calories;

2. Meat, tofu and eggs: 37 grams of lean meat and 20 grams of fatty meat are 80 calories, 125 grams of glossy socks, two small teaspoons or half a tablespoon of fat are 80 calories, the calories of 1 boiled egg are 80 calories, but the calories of 1 fried poached egg are 120 calories;

3. Vegetables: 600 grams of any vegetable is equal to 80 calories;

4. Seafood: about 100 grams is 80 calories;

5. Fruits: 300 grams of watermelon and 2 oranges are 80 calories.

Fats are extracted from food with volatile solvents (such as ether, petroleum ether, chloroform-methanol mixed reagents) and then evaporated to remove the solvent.

The first BAI method is the Soxhlet extraction method.

Principle: After the sample is extracted with a solvent such as DU anhydrous ether or petroleum ether, the plate substance obtained by distillation and solvent removal is called in the analysis of food rights.

Fat or crude fat. Because in addition to fat, it also contains pigments, volatile oils, waxes, resins and other substances. Lipids measured by extraction.

Fat is free fat.

The second method is acid hydrolysis.

Principle: The sample is extracted with ether after acid hydrolysis, and the total amount of free and bound fat is obtained by removing the solvent.

Summary. Hello, happy to answer for you! What are the products that need to be determined for fat content as follows; Nuts (melon seeds, peanuts, walnuts and other nuts) eggs are often eaten in people's daily life, so it is of great significance to determine the fat content of egg products with the help of a fat analyzer, I hope mine can help you<>

<> what are the products that need to be determined for fat content?

Hello, happy to answer for you! The products that need to be determined for fat content are as follows; Nuts (melon seeds, peanuts, walnuts and other nuts) eggs are often eaten in people's daily life, so it is of great significance to determine the fat content of egg products with the help <>of a fat analyzer

<> so nuts (melon seeds, peanuts, walnuts and other nuts) and eggs.

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Five Methods for the Determination of Fat Content in Foods:

1. Soxhlet extraction method.

2. Acid hydrolysis method.

3. Luo Zi-Gothrifa.

4. Babcock's method.

5. Chloroform-methanol extraction method.

Five Methods for the Determination of Fat Content in Foods:

1. Soxhlet extraction method.

2. Acid hydrolysis method.

3. Luo Zi-Gothrifa.

4. Babcock's method.

5. Chloroform-methanol extraction method.

Methods for the determination of fat content in foods:

1. Soxhlet extraction method.

2. Chloroform-methanol method.

3. Acid hydrolysis method.

4. Rhodes-Gottifa.

5. Babcock's method.

6. Geybo's method.