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Volume 46, issue 3
Arch. Anim. Breed., 46, 269–272, 2003
https://doi.org/10.5194/aab-46-269-2003
© Author(s) 2003. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 46, 269–272, 2003
https://doi.org/10.5194/aab-46-269-2003
© Author(s) 2003. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2003

10 Oct 2003

Methodenvergleich zur Fettextraktion aus Rückenspeck bei der Bestimmung der Fettsäurenzusammensetzung und der Iodzahl (Kurzmitteilung)

W. Reichardt and B. Eckert W. Reichardt and B. Eckert
  • Thüringer Landesanstalt für Landwirtschaft, Am Rennsteig 3, 99819 Oberellen – OT Clausberg, Germany

Abstract. Title of the paper: Method comparison to the fat extraction from back bacon at the determination of the fatty acid composition and the iodine value (short communication)
Trichlormethane, n-hexane as pure solvents and volume-per-volume mixtures of trichlormethane-methanol 3:1, of dichlormethane-methanol 9:1 as well as 2:1 and of n-hexane-acetone 2:1 are used to extract fat from the outer layer of back bacon of pigs by means of ultra sound. From the analysis of the iodine value according to WIJS at 15 animals arose, that under the chosen conditions the n-hexane-acetone mixture expelled the highest iodine value and the narrowest correlation to the iodine value, which was calculated from the fatty acid composition. There were significant differences at the polyunsaturated fatty acids only between n-hexane and the other extraction solvents or mixtures.

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