Development of a supercritical fluid extraction method for determination of lipid classes and total fat in meats and its comparison with conventional methods.

A method has been developed for the determination of total fat and lipid classes in meat using supercritical fluid extraction (SFE). The results agreed well with results from the conventional Bligh and Dyer and Schmid, Bondzynski and Ratzlaff extraction methods. SFE has advantages compared to the latter methods of a low consumption of hazardous organic solvents and shorter extraction time. After investigation of several different conditions, the most rapid extraction was achieved by adding 1 ml of cyclohexane to a 0.5-g sample mixed with 1 g Hydromatrix in a 7-ml thimble. The optimized SFE parameters were: 370 bar, 50 degrees C, 8% ethanol modifier, 4 ml/min dynamic flow for 30 min and collection with a tube leading to a vial.