34.1.

07
AOAC Official Method 925.32
Fat in Eggs
Acid Hydrolysis Method
First Action 1925
Final Action
A. Preparation of Solution
(a) Liquid eggs.—From well-mixed test portion, 925.29(a) or (b)
(see 34.1.01), weigh, by difference, into Mojonnier fat-extraction
tube ca 2 g yolks, 3 g whole eggs, or 5 g whites. Record weight to
nearest 0.0001 g. Slowly, with vigorous shaking, add 10 mL HCl.
Set tube in water bath heated to 70°C and bring to boiling. Continue
boiling 30 min, shaking tube every 5 min. Remove tube, add H2O to
nearly fill lower bulb of tube, and cool to room temperature.
(b) Dried eggs.—Transfer 1 g well-mixed test portion to
fat-extraction tube, slowly add 10 mL HCl (4 + 1), washing down
any egg particles adhering to sides of tube. Set tube in water bath
heated to 70°C and bring to boiling. Continue boiling 30 min,
shaking tube every 5 min. Remove tube, add water to nearly fill
lower bulb of tube, and cool to room temperature.
B. Determination
To extraction tube containing treated test portion, A, add 25 mL
diethyl ether and mix. Add 25 mL redistilled petroleum ether (bp
<60°C), mix, and let stand until solvent layer is clear. Proceed as in
922.06 (see 32.1.14), beginning “Draw off as much as possible . . .”.
but omitting filtration.
References: JAOAC 8, 601(1925); 16, 298(1933); 58, 314(1975).

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