Lebanese American University

Food Analysis Nut 323

Experiment #
4: Lipid Analysis 1 Organic Solvent Fat Extraction (Ankom XT10 Fat
Extractor)
Sabine Fayed
Dana Harib
Bassel Habbal
Nisrine Mazeh

Theory & Background:

The purpose of this experiment is to determine the fat content
found in a snickers chocolate bar by using Ankom XT10 Fat extractor.
Experiment Procedure:
1

Number filter bag using a solvent resistant marker.

Tare filter bag holder, and accurately weigh the filter bag.

Transfer 2 g of food sample into the filter bag. Record the exact sample
weight.

Seal filter bag 2mm of its open end using a special heat sealer.

Place bag in the Teflon Insert.

Insert Teflon Insert in the Extraction Vessel of the Ankom XT10 Fat
Extractor.

Add the 350 ml petroleum ether into the Extraction Vessel: 200 ml
directly into the vessel and 150 ml into the Teflon Insert.

Turn heat on. Select 60 minutes extraction time and start the
extraction.

After 60 minutes, the Ankom Fat Extractor will turn off automatically.

10 Petroleum ether is recollected in the solvent recovery bottle.

11 Warning:The solution in the vessel is under pressure. Verify pressure is
zero before you proceed to next step.
12 Remove the filter bags.
13 Dry filter bag in a forced draft oven at 100C for 30 minutes.
14 Transfer the filter bag to a desiccator to cool to room temperature.
15 Weigh the filter bag and its contents.

Question and Discussion:

Data Table

Weight of filter bag

Weight of original sample
Weight of sample with filter bag after
extraction

Questions
1. Calculate percentage crude fat (on dry basis) according to the
following formula:

% crude fat

Wt(g) sample with bag before extraction Wt(g) sample with bag after extraction
Wt(g) original sample

12- What are lipids?

Any of a group of substances that in general are soluble in organic
solvents, but are not soluble in water.
3- What is the difference between fats and oils?
Fats are composed of saturated fatty acids and are solid at room temperature
while oils are composed of unsaturated fatty acids and are in liquid form at
room temperature.

4- What are the characteristics of a good solvent?

Ideal solvents for fat extraction are the following: have a high
solvent power for lipids and low or no solvent power for proteins,
amino acids and carbohydrates. Low boiling point and leave no
residue, nonflammable, nontoxic, penetrates sample particles
readily, be non-expensive and non-hygroscopic.
5- Name and explain other solvent extraction methods that could
used to analyze milk fat?
Methanolic potassium hydroxide,Hexane, diethyl ether,
phenophthalein in ethanol

10

Reference: The slides

http://drinc.ucdavis.edu/dairychem4_new.htm
http://actavet.vfu.cz/pdf/199968030209.pdf
https://answers.yahoo.com/question/index?
qid=20130301053231AANCVl8