Measurement of Lipids
Measurement of Lipids
Contents 1.Introduction(definition,characteristics) 2.Function of lipids in foods 3.Determination of fats in food 4.Quality evaluation of edible oils
Contents 1. Introduction (definition ,characteristics) 2. Function of lipids in foods 3. Determination of fats in food 4. Quality evaluation of edible oils
Introduction Lipids 1)The term lipid is used to denote fats and fatlike substances and is synonymous with the terms lipoids or lipins. 2) It includes a great varieties.The main component is triglycerides(>95%),others include phospholipids. wax,fatty acids,cholesterin etc. 3)Lipids are usually defined as food components that are insoluble in water but soluble in organic solvents 4) Essential structural component of living cells (along with proteins and carbohydrates). 5)exist in the free form(such as fats or oil),or associated combined with carbohydrates,or protein in food)
Introduction Lipids 1) The term lipid is used to denote fats and fatlike substances and is synonymous with the terms lipoids or lipins. 2) It includes a great varieties. The main component is triglycerides(>95%), others include phospholipids, wax, fatty acids, cholesterin etc. 3) Lipids are usually defined as food components that are insoluble in water but soluble in organic solvents. 4) Essential structural component of living cells (along with proteins and carbohydrates). 5) exist in the free form(such as fats or oil),or associated ( combined with carbohydrates,or protein in food)
Characteristics of lipids 1.Insoluble in water,but soluble in organic solvents such as ethyl oxide(乙瞇)，petroleum ether(石油醚) chloroform(氯仿)，acetone(丙酮). 2.Most of lipids contain ester bond,and main section is fatty acid ester. 3.Be produced by organism,and can be used by organism(different from mineral oil) 4. Except the phospholipids(磷脂)，sphingomyelin(鞘 磷脂)，etc
Characteristics of lipids 1. Insoluble in water, but soluble in organic solvents , such as ethyl oxide(乙醚),petroleum ether(石油醚), chloroform(氯仿),acetone (丙酮). 2. Most of lipids contain ester bond, and main section is fatty acid ester. 3. Be produced by organism, and can be used by organism(different from mineral oil). 4. Except the phospholipids(磷脂), sphingomyelin(鞘 磷脂), etc
Function of lipids in foods 1.Provide caloric. 2.Provide essential fatty acids(linolenic acid亚庥酸， linoleic acid亚油酸) 3.Carrier of fat-soluble vitamin(VE,VA.VD) 4.Provide glossy appearance,smooth taste. 5.Provide savory in the fry food. Lipids content is one of indexes of evaluating food quality and food nutrition,food processing and storage
Function of lipids in foods 1.Provide caloric. 2. Provide essential fatty acids(linolenic acid亚麻酸, linoleic acid亚油酸) 3.Carrier of fat-soluble vitamin(VE,VA,VD) 4. Provide glossy appearance, smooth taste. 5. Provide savory in the fry food. Lipids content is one of indexes of evaluating food quality , and food nutrition, food processing and storage