Parameter testing of other grain processed products

This standard specifies the method for determining the fat content in food. The first method of this standard is applicable to the determination of free fat content in fruits, vegetables and their products, grains and grain products, meat and meat products, eggs and egg products, aquatic products and their products, baked goods, candies and other foods. The second method of this standard is applicable to the determination of total free and bound fats in fruits, vegetables and their products, grains and grain products, meat and meat products, eggs and egg products, aquatic products and their products, baked goods, candies, and other foods. The third method of this standard is applicable to the determination of fat in milk, dairy products, and infant formula foods. The fourth method of this standard is applicable to the determination of fat in milk, dairy products, and infant formula foods. Principle 2: Fats are easily soluble in organic solvents. The sample is directly extracted with solvents such as anhydrous ether or petroleum ether, evaporated to remove the solvent, and dried to obtain the content of free fat. Unless otherwise specified, all reagents and materials used in this method are analytical pure, and the water is Grade III water according to GB/T 6682. 3.1 Reagent 3.1.1 Anhydrous ether (C. H; O). 3.1.2 Petroleum ether (C. Hz.+2>: Petroleum ether boiling range is 30 ℃ -60 ℃. 3.2 Material 3.2.1 Quartz sand. 3.2.2 Degreasing cotton. 4 Apparatus and equipment 4.1 Soxhlet extractor. 4.2 Constant temperature water bath. 4.3 Analytical balance: Sensitivity of 0.001 g and 0.000 1 g-

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