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Vapodest 20S Rapid Steam Distillation Unit
The increase in red pigment formed in the reaction between 2 thiobarbituric acid and oxidised lipids has been applied to a variety of fats and fatty foods. It is from the latter that the test is usually performed. This method is based on that of Tarladgis (1960) in which the sample is acidified and distilled prior to colour formation.
The Gerhardt Vapodest rapid steam distillation unit can give sufficient distillate for colourimetry in about 3-4 minutes.
The sample is macerated with water and washed into a distillation flask with more water, Hydrochloric acid added and the pH adjusted. This solution is then distilled and a portion of the distillate mixed with TBA reagent, shaken and heated in a water-bath. Once removed and cooled the red colour absorbance is measured in a spectrophotometer.
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