| Autor: |
Kukin, M. Y., Nutchina, M. A., Kuznetsova, L. I., Gavrilova, T. A., Barsukova, T. T. |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 9/9/2022, Vol. 2478 Issue 1, p1-10, 10p |
| Abstrakt: |
Food products sold on the Russian Federation territory must have a label with information for the consumer. A prerequisite is an indication of the nutritional value, including the fat content. For bakery products used the GOST 5668-68 "Bread and bakery products. Methods for determination of fat content". However, this document is outdated and needs updating. This GOST presents four methods, but the main (arbitration) method is the "extraction method with preliminary hydrolysis of the sample". It was found that the use of this method leads to underestimated analysis results. The reason for this is the insufficiently extensive hydrolysis of the analyzed sample. It was found that during of the analyzed material hydrolysis under harsh conditions, a foreign non-lipid compound, insoluble in hexane, is formed. The effect of various concentrations of sulfuric and hydrochloric acid, as well as the temperature and duration of hydrolysis, on the completeness of fat extraction and the amount of foreign non-lipid compound has been studied. The fat extraction with chloroform and hexane was investigated. As a result of the studies carried out, the optimal modes and concentrations of reagents were selected, allowing to completely extract fat from the analyzed material. In this case, the amount of extractable non-lipid compounds does not exceed 0.04%. Based on the results obtained, amendments to the GOST 5668 "Bread and bakery products. Methods for determination of fat content". [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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