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首页> 外文期刊>Journal of Food Processing & Technology >The Study and Measured Oil and Cholesterol Iranian Beef from StirpsSistani with 4 Different Solvents and 2 Different Methods
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The Study and Measured Oil and Cholesterol Iranian Beef from StirpsSistani with 4 Different Solvents and 2 Different Methods

机译：4种不同溶剂和2种方法对StirpsSistani中的石油和胆固醇伊朗牛肉进行研究和测量

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The purpose of this experimentation and study, fine the amount of oil and cholesterol in Iranian beef that people and customers used it. During the experimentation we used 4 different solvent (chloroform, diethyl ether, petroleum ether and hexan) and with two different method (hot and cold method). In first step, we extracted oil and next level measured cholesterol. The method of warm the soxhlet with contiguity time 6 hours, and the method of cold (soak) with contiguity time 24 hours. Meat samples dried in freeze-dryer and Oil extracted and then cholesterol samples measured in the GC. The highest oil extraction rate is for chloroform with 2.89% and in cold method. The maximum rate of cholesterol measured for petroleum ether sample in cold method that was 99. 07%. With regard to the amount of oil and cholesterol measured, Iranian beef from the stirps of Sistani are not suitable food for heart health and arteries.
机译：进行本实验和研究的目的是对人们和客户使用伊朗牛肉中的油和胆固醇的含量进行罚款。在实验过程中，我们使用了四种不同的溶剂（氯仿，乙醚，石油醚和己醇），并使用了两种不同的方法（冷热法）。第一步，我们提取油，然后测量胆固醇水平。连续时间加热6小时的索氏啤酒的方法，连续时间24小时冷却（浸泡）的索氏啤酒的方法。肉样品在冷冻干燥机中干燥，提取油，然后在GC中测量胆固醇样品。在冷法中，氯仿的最高石油提取率为2.89％。在冷法中对石油醚样品测得的最大胆固醇率为99. 07％。关于油和胆固醇的含量，来自西斯塔尼the的伊朗牛肉不适合心脏健康和动脉食用。

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