Supercritical CO2 extraction for total fat analysis of food products

被引：21
|
作者：
Dionisi, F
Hug, B
Aeschlimann, JM
Houllemar, A
机构：
[1] Nestec Ltd, Nestle Res Ctr, CH-1000 Lausanne 26, Switzerland
[2] IG Instrumenten Gesell SA, CH-1227 Geneva, Switzerland
来源：
JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 04期
关键词：
chocolate; fat; fatty acids; milk powder; supercritical fluid;
D O I：
10.1111/j.1365-2621.1999.tb15095.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Supercritical CO2 extraction (SFE) is a promising alternative to solvent extraction for the measurement of total fat in food products. Total fat was extracted by SFE from samples of food products of different compositions and fat contents. Results using SFE were statistically compared with those using standard methods. This feasibility study showed very promising results. A suitable method was developed for analysis of full milk powder and dietetic milk powder and recoveries were 97.4 and 98.4% respectively. The content of the major fatty acids of fat extracted with SFE was similar to that of Rose-Gottlieb solvent extraction.
引用
收藏
页码：612 / 615
页数：4
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