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Weigh about 2g of spare sample, put it into the oven and bake it at 105°C for 30min, grind it while hot and pour it into the mortar, and then cleanly transfer it to the bottom of the stoppered cotton filter paper tube. Use a cotton wool to remove a little petroleum ether. The sample and the fat in the mortar are incorporated into the filter paper cylinder, and then the absorbent cotton is pressed into the upper part to press the sample;
The sample was transferred to the SZF-06C fat analyzer. Handle the handle, make the speed section reach the appropriate position through the flexible shaft, align the upper end of the filter paper tube with the speedy section, then pull down the handle and move the filter paper tube to the appropriate height (put the extraction tube into the appropriate height) Do not touch) and observe if the filter cartridge is in the center of the condenser.
Extract the extraction tube of the SZF-06C fat analyzer in the desiccator, place it in the tray, add the appropriate amount of petroleum ether (about 50 mL) into the extraction tube, and then move the extraction tube into the holder with the handle of the holder. Heat the plate, and then use the bracket to lift the extraction tube so that the upper opening of the extraction tube is aligned with the cylindrical hole of the lower protection sleeve to ensure good contact between the two planes. Pull down the pressure rod to lock the locking hook with the seat. Then, slightly rotate the extraction tube to ensure that the two planes are in good contact.
Soaking for 1 hour from solvent volatilization, when the filter paper tube is raised about 5cm, SZF-06C fat analyzer is extracted for 1h, then the filter paper tube is raised to the highest position, and the condensate cock is completely closed to recover the solvent. The time is about 15min.
The above is only part of the test procedure. After the test is completed, turn off the power of the SZF-06C fat analyzer and cut it off. Clean the instrument and keep it clean. Using the SZF-06C fat analyzer to measure the fat content in sausages is 8.2% for the sample. The above method is relatively fast and simple, and the measurement accuracy is high, so it is a more appropriate method.
Sausages have a long history in China. There are also many types of sausages, which are mainly divided into Sichuan sausages and wide flavors. Its wide-flavor difference is that the taste is sweet, spicy is Sichuanese, and has become the favorite meat food favored by most consumers. The fat content has a great influence on the taste and quality of sausages. Therefore, it is of great significance to determine the content of fatty sausages. The experiments for determining the fat content of sausages using the SZF-06C fat analyzer are as follows: