Determination of fat and fatty acid in chili and chili processing food

The total fat in chili and chili processing food was extracted by Soxhlet extractor method,then the fatty acid was determinated by gas chromatography.Experiment result showed that fresh chili sauce had relatively lower content in total fat,and there was significantly higher content of oleic acid,linoleic acid and linolenic acid in fresh chili sauce and the stearic acid content was slightly higher than other meat sauces.Compared with other kinds of chili sauce,the content of hexadecanoic acid content was higher than the pork sauce. It was suggested that the fresh chili sauce had lower total fat content but the unsaturated fatty acid fatty acids had relatively high content,the fresh chili sauce had higher nutrition value.