Estimation of measurement uncertainty for the determination of the ...
Estimation of measurement uncertainty for the determination of the ...
Estimation of measurement uncertainty for the determination of the ...
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four CH 2 -groups present in <strong>the</strong> spectra <strong>of</strong> compounds containing CH 2 - long-chain higherfatty acids.Table 1. Lipid content after extraction <strong>of</strong> <strong>the</strong> material irradiated by microwave.№ C<strong>of</strong>fee residue,g.Microwaveirradiation, WTime <strong>of</strong>irradiation,min.Raw material<strong>for</strong> extraction, gTime <strong>of</strong>extraction, hProduct,g.1. 20 600 20 13.7527 2 1.50922. 20 450 20 16.4640 2 1.42763. 20 300 20 17.7204 2 1.5105Table 2. Lipid content after extraction <strong>of</strong> <strong>the</strong> dried material.№ C<strong>of</strong>feeresidue, g.D. I. Yordanov, Z. B. Tsonev, T. V. Palichev, Z. A. Mustafa/Petroleum & Coal 55(2) 74-81, 2013 77Temperature <strong>of</strong>drying, CTime <strong>of</strong>drying, h.Raw material <strong>for</strong>extraction, gTime <strong>of</strong>extraction, hProduct,g.1. 20 150 4 20 2 0.85772. 20 20 24 20 2 1.6805The results <strong>of</strong> gas chromatographic analysis <strong>of</strong> <strong>the</strong> lipid extracts are shown in Fig. 2-6.Based on <strong>the</strong> chromatograms above we were quantified <strong>the</strong> fatty acid composition <strong>of</strong> <strong>the</strong>methyl esters <strong>of</strong> fatty acids and neutral lipid classes. The data are presented in Table 3and 4.Table 3. A fatty acid composition <strong>of</strong> <strong>the</strong> total lipids.Name <strong>of</strong> fatty acidirradiated by450Wmicrowave<strong>for</strong> 20 min.Lipid extract from c<strong>of</strong>fee residue (%)irradiated by300Wmicrowave<strong>for</strong> 20 min.dried at20 C <strong>for</strong> 24hours.dried at120-150 C<strong>for</strong> 4hours.600Wmicrowave<strong>for</strong> 20 min.C14:0 (Myristic) 0.1 0.1 0.1 0.2 0.1C16:0 (Palmitic) 33.2 34.0 32.3 39.9 37.1C18:0 (Stearic) 7.6 7.9 6.9 9.9 8.5C9-18:1 (Oleic) 12.3 11.8 12.1 14.0 12.6C11-18:1 (Ricinoleic) 0.4 0.4 0.4 0.5 0.4C18:2 (Linoleic) 40.4 39.5 43.1 27.9 35.0C18:3(Linolenic) 0.7 0.7 0.8 0.1 0.4C20:0(Arachidic) 3.6 3.7 3.0 4.9 4.0C20:1 (Gadoleic) 0.4 0.5 0.4 0.5 0.4C21:0(Heneicosanoic) 0.1 0.1 0.1 0.2 0.1C22:0 (Beheric) 0.7 0.9 0.5 1.1 0.8C23:0 (Tricosanoic) 0.1 0.1 0.1 0.2 0.2C24:0 (Lignoceric) 0.4 0.3 0.2 0.6 0.4Table 4. The neutral lipid classes <strong>of</strong> <strong>the</strong> lipid extracts.Lipid classirradiatedby 450Wmicrowave<strong>for</strong> 20 min.Lipid extract from c<strong>of</strong>fee residue (%)irradiated by300Wmicrowave<strong>for</strong> 20 min.dried at20 C <strong>for</strong> 24hours.dried at120-150 C<strong>for</strong> 4 hours.irradiated by600Wmicrowave<strong>for</strong> 20 min.sterol esters 5.2 5.8 5.2 5.6 4.9triacylglycerols 65.7 65.4 67.1 46.8 56.0non identifiedlipid zoneSterols +diacylglycerols + freefatty acidsmonoacylglycerols +Polar lipids5.0 3.8 7.5 8.4 4.216.8 18.2 15.7 24.3 23.77.3 6.84.514.9 11.2
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