The fat analyzer is designed according to the principle of Soxhlet extraction and the national standard GB T1472-2008. Compared with other similar products, this instrument is simple to operate, can automatically realize extraction, rinsing, pre-drying and other functions, the user only needs to weigh the sample, and the instrument has automatic calculation and printing functions, after the test is completed, the experimental results can be automatically printed. The instrument adopts a touch LCD screen, which is intuitive and easy to operate, and fully considers the accidental injury caused by the leakage of the designed ether to the human body, which is the full embodiment of the design concept of Haineng always putting safety first.
This fat analyzer is mainly composed of three parts: heating extraction, solvent ** and cooling. During operation, the heating temperature can be adjusted according to the different boiling point and ambient temperature of the reagent, and the sample is repeatedly soaked and extracted during the extraction process, so as to achieve the purpose of rapid determination.
The steps are as follows:
Preparation: If the sample contains a large amount of sugar and dextrin, it needs to be treated with cold water first, and then put into the filter paper cartridge together with the filter paper after drying. Extraction should be performed with anhydrous, alcohol-free, peroxide-free organic solvents, as if the solvent contains water, sugars and inorganics may be extracted from the sample, resulting in errorsPeroxides, on the other hand, cause fat oxidation. Make sure to wash the solvent cup well and dry it to constant weight in an electric blast drying oven at 103 2 (the difference between the two weighings before and after does not exceed 0.).002g）。
During the test: the heating temperature should not be too high during extraction, and the general extraction solvent has just boiled, and the reflux rate should not be less than 12 times.
There are a variety of application scenarios in the process of grain testing, including but not limited to the following:
Determination of fatty acid value: The automatic fatty acid value tester is mainly used to determine the content of fatty acids in grains, including saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. It has high measurement accuracy, simple operation, fast speed and high reliability, which is especially suitable for large-scale and high-efficiency grain production and quality monitoring.
Food safety testing: In the field of food safety testing, fat analyzers can be used to detect harmful substances and contaminants that may exist in food, such as pesticide residues, heavy metals, etc. By testing the content of these substances in food, the safety and reliability of food can be ensured.
Nutritional quality analysis: Fat is one of the important nutrients in grain, and its content directly affects the nutritional value and quality of grain. Fat analyzers can be used to analyze the fat content of grains to assess their nutritional value and quality.
Scientific research: In agriculture, food science and other research fields, fat analyzers can be used to study the synthesis mechanism and metabolic pathways of fats in grains, so as to provide theoretical support for improving grain yield and quality.
Quality control: In grain processing enterprises, fat analyzers can be used to control product quality and ensure that the fat content during processing meets standards or customer needs. This helps to improve product quality and reduce production costs.
In short, the fat analyzer plays an important role in the process of grain testing, which can improve the detection efficiency, ensure food safety, optimize nutritional quality, promote scientific research, strengthen quality control and other aspects.
Fat analyzer determination is necessary.
There are three types of fatty acids that people need: polyunsaturated fatty acids, monounsaturated fatty acids, and saturated fatty acids. The edible oils we commonly use usually contain three fatty acids that the human body needs. Fats and fats, whether plant-based or animal-based, have 9 calories per gram. However, vegetable oils contain fat-breaking substances, and moderate intake is beneficial, but it does not mean that they are lower in calories. Most people think that vegetable oil is very safe and can be eaten more, this is a wrong concept, not only the first person must limit the intake of vegetable oil, so as not to be bad for the first, but also the people who want to live a long and healthy life.
The daily fat intake per person can only account for 20% of the total daily food calories, (the daily oil consumption is controlled at 15 to 30 ml) Each person should eat all these three fatty acids every day, and cannot prefer any oil, otherwise the oil intake will be unbalanced and will form diseases. The daily intake of monounsaturated fatty acids should account for 10%, polyunsaturated fatty acids should account for 10%, and saturated fatty acids should be less than 10%.
Animal oil, coconut oil, and palm oil are mainly composed of saturated fatty acids, which are low in polyunsaturated fatty acids. Heart disease patients can consume vegetable saturated oil from vegetable oil after abandoning animal saturated oil.
Olive oil, argan oil (i.e., argan oil), rapeseed oil, corn oil, peanut oil have a high content of monounsaturated fatty acids, and among the three fatty acids needed by the human body, the demand for monounsaturated fatty acids is the largest, and corn oil and olive oil can be used as an important part of this fatty acid.
The fats contained in vegetable oils such as sunflower oil, corn oil, soybean oil, and marine fish are mostly polyunsaturated fatty acids. Polyunsaturated fatty acids are the main components of these edible oils, and the other two fatty acids are not abundant. Among the three fatty acids, polyunsaturated fatty acids are the most unstable and are most likely to be oxidized into toxic oils at high temperatures of frying, frying or frying. Polyunsaturated fatty acids are one of the important raw materials of human cell membranes. There is also a chance of oxidation in the cell membrane, and after being oxidized, the cell membrane will lose its normal function and cause people to get sick. Therefore, even if you do not eat animal oil and only eat vegetable oil, eating too much will also increase the risk of colorectal breast cancer, rectal cancer, prostate cancer or other diseases.
High-fat food is one of the important causes of cancer, and cancer is one of the main causes of human death, with people's material affluence, everyone's fat intake is also increasing year by year, and it is expected that in the next few decades, people's possibility of cancer will also increase year by year. It takes 15 to 45 years for cancer to form, the process is very slow, in the past, cancer occurred in middle-aged and elderly people, and now there are signs of youth, so we should develop the habit of eating less fat from now on, so that we can be slim now and healthy in the future.