House S D, Larson P A, Johnson R R, DeVries J W, Martin D L
General Mills, Inc., James Ford Bell Technical Center, Minneapolis, MN 55427.
J AOAC Int. 1994 Jul-Aug;77(4):960-5.
A method for the quantitative measurement of total fat in foodstuffs is described. Fat is extracted by hydrolysis and inter-esterified to fatty acid methyl esters for gas chromatographic analysis. Total fat and fatty acid patterns are calculated to comply with the regulations for food label declaration under the Nutrition Labeling and Education Act of 1990. Quantitative recovery of fat from soy oil is obtained in the presence of the antioxidant pyrogallol. Extraction and measurements of fat from a variety of food samples (e.g., cereal, baked goods, dairy, and fish) are also reported, and fat levels ranged from 0.8 to 95% (w/w). Coefficients of variation of < or = 5% demonstrate the efficiency of the method.
本文描述了一种食品中总脂肪定量测定的方法。通过水解提取脂肪，并将其酯交换为脂肪酸甲酯用于气相色谱分析。计算总脂肪和脂肪酸模式以符合1990年《营养标签与教育法》中食品标签声明的规定。在抗氧化剂连苯三酚存在的情况下，可从大豆油中获得脂肪的定量回收率。还报道了从各种食品样品（如谷物、烘焙食品、乳制品和鱼类）中提取和测量脂肪的情况，脂肪含量范围为0.8%至95%（w/w）。变异系数≤5%证明了该方法的有效性。
