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The Soxtherm Family
Traditional Soxhlet System EV6All/16
Peroxide Value of fat is used as an indicator of rancidity in fat or oil. Essentially the higher the peroxide value the more rancid the sample. However the amount of peroxide value found will differ between samples and differ in its effect on taste on the sample. The full method is available on request and conforms to AOAC methods 1980, IUPAC: method 2.501 and ISO Standard 3960.
If the sample is from a bulk supply of fat/oil, ensure that the sample is well mixed. If the sample has been extracted from a foodstuff on Soxhlet apparatus, do not evaporate to dryness. Allow the solvent used for extraction to evaporate to a low volume and evaporate the last few ml with a current of air.
In the method, a known amount of fat is dissolved in an acetic acid/chloroform mixture. Saturated Potassium Iodide solution added along with a starch indicator solution and then everything titrated with Sodium thiosulphate.
For more information on Gerhardt Traditional Soxhlet Equipment - click here.
For more information on Gerhardt SOXTHERM Rapid Soxhlet Extraction unit - click here.
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