Modified Dry Column Procedure for Extraction of Lipids from Cured Meats

Polar lipids extracted from heated, nitrite-treated meats by a dry column procedure contain pigmented contaminants that interfere with subsequent analyses. Three modifications to the standard extraction procedure were studied: (a) changes in the composition of the trap, (b) insertion of additional material between column proper and trap, and (c) changes in the solvent system. Most satisfactory results were obtained by the addition of magnesium oxide to the trap (I). This resulted in the retention of impurities on the column and provided convenient, trouble-free operation. Polar lipids isolated in this manner were free of peroxides. Uncontaminated lipids were extracted from commercially processed meats by use of the modified procedure.