The Rapid Determination of PROXIMATE Nutrients in Foodstuffs by Fast-Scanning Mid-IR

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Courtesy of Buck Scientific Inc

Measurement of basic nutritional components can be a time-consuming procedure with significant variances based on the skill of the analyst. The Standard Methods of Analysis of the AOAC define these tests and requirements in order to generate accurate and precise data.

To analyze fat, samples are typically acid-hydrolyzed and then Soxhlet extracted with volatile solvents. However, similar data can be obtained by scanning the sample and measuring the Triglyceride Ester Carbonyl band around 1750cm-1 in the mid-IR range, since all natural fats and oils are esters of glycerol.

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