Extraction method of the oils and fats and the peroxide value determination in barbecue products

Oil was extracted from barbecue products by n- hexane- isopropanol ( 4 ∶ 1, v /v) solvent extraction method, in order to improve the oil extraction rate in low- fat barbecue products and the degree of accuracy of peroxide value determination results in barbecue products.The results showed that the optimal conditions of oil extraction in barbecue products were determined to be the minced meat samples 2.000g were soaked in 20mL n-hexane- isopropanol ( 4∶1, v /v) for the night, and then centrifuged for 20min at the speed of 2500r /min, and the solvent of the oil extraction was removed with a rotary evaporator, and then dried for 1.5h in a vacuum oven.When it was used to extract the oil from the different barbecue products as validation experiments, a good extraction result was gained. The recovery of this method was in the range of 84.51% to 113.20%, and the relative standard deviation of extraction rate was in the range of 0.12% to 0.67%.This method has high accuracy and precision.It did not affect the peroxide value determination, and it can accurately measure the peroxide value in low- fat meat products, such as chicken.