fat determination in foods using accelerated solvent extractionHere is another set of questions from a very popular webinar, titled, Innovations in Automated Sample Preparation (52 min; link to video recording on our YouTube channel) presented by our Salt Lake Center of Technical Excellence experts. The Q&A session featured a number of questions on using the Accelerated Solvent Extraction system (Thermo Scientific Dionex ASE 350 system) for food sample preparation. Here they are presented for a quick read!

Have you done the acid/base hydrolysis for fat determination of foods other than dairy products?

Yes, we have done a number applications in acid/base hydrolysis for fat determination in foods other than dairy products. Application Note 361,Extraction of Total Fat from Food Samples After Acid Hydrolysis Using Accelerated Solvent Extraction (ASE) with GC-MS Analysis, (downloadable PDF) describes the acid hydrolysis on packaged foods, such as mayonnaise, fried corn chips, Parmesan cheese, baked shortcake, and bologna.

Does the biomass fractionation process work with samples that contain significant protein or lipid levels?

The ASE technique can be used for biomass fractionation with samples high in lipids or proteins.

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Why is the hydrolysis done off line with dairy applications when one has Dionium cells?

While the Dionium cells are more resistant to acidic and alkaline solvents than standard stainless steel, the hydrolysis of food samples is done off-line because the concentration of the acids or bases used in these hydrolysis procedures is concentrated and done at elevated temperatures. These high concentrations of acids and bases are not compatible with even the Dionium cell materials.

In the dairy study, how much sample was used and how much drying agent? Was additional drying needed after extraction?

Application Note 364,Rapid Determination of Total Fat from Dairy Products, (downloadable PDF) gives the details of the hydrolysis and extraction of dairy products: sour cream, cream cheese, coffee creamer, heavy whipping cream, and low-fat milk. A drying agent is used in the extraction cell, but no other drying was necessary, which is the big advantage of this technique over others. Hydrolysis releases the fatty acids and the extraction in the ASE instrument with hexane then removes the fatty acids for determination.

If your question has not been answered above, do add it in the Comments box below and our experts will answer it for you. We look forward to hearing from you!