DEVELOPMENT OF A SUPERCRITICAL-FLUID EXTRACTION METHOD FOR DETERMINATION OF LIPID CLASSES AND TOTAL FAT IN MEATS AND ITS COMPARISON WITH CONVENTIONAL METHODS

A method has been developed for the determination of total fat and lip id classes in meat using supercritical fluid extraction (SFE). The res ults agreed well with results from the conventional Bligh and Dyer and Schmid, Bondzynski and Ratzlaff extraction methods. SFE has advantage s compared to the latter methods of a low consumption of hazardous org anic solvents and shorter extraction time. After investigation of seve ral different conditions, the most rapid extraction was achieved by ad ding 1 ml of cyclohexane to a 0.5-g sample mixed with 1 g Hydromatrix in a 7-ml thimble. The optimized SFE parameters were: 370 bar, 50 degr ees C, 8% ethanol modifier, 4 ml/min dynamic flow for 30 min and colle ction with a tube leading to a vial. (C) 1997 Elsevier Science B.V.