Extraktion - behr Labor (EN)

Randall Extraction

Up to 50% - 70% faster than the classic Soxhlet method (depending on sample material)

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Extraction

Extraction procedures (concretely: solid-liquid extraction process) are used to separated soluble components from a sold sample.

Examples:

Determination of fat content in food
Determination of contamination (e.g. PCB, armament waste) in soil samples
Examination of the components of natural substances

Making coffee is also an extraction process. But in the lab, this involves separating the searched components as fully as possible from the sample, under defined conditions and not unnecessarily diluted. In the lab, organic solvents such as hexane or petroleum spirit are often used as extractants. What all extraction processes have in common is that as many components as possible are to be separated with a defined quantity of solvent. This can be achieved by constantly evaporating the solvent and having it drip into the samples from a reflux cooler. Unlike the coffee machine, the same solvent is continuously sent back through the sample. The extracted component enriches itself in the distillation flask.

Which extraction method for which purpose?

You want to analyze encapsulated and bound fat in foodstuff?

You want to determine the crude fat content in foodstuff and "processed" feed materials (with uniform composition)?

You would like to examine the composition of packaging material or consumer products? For example

You want to analyze pesticide residues in feed and foodstuff?

Extraction of residues and contaminants from food and feed samples or other organic materials under inert conditions? You can achieve the required detection limits with a higher sample weight.

Soxhlet extraction

The standard method for extraction is the Soxhlet method.

behr equipment for Soxhlet extraction comply with the most various requirements of daily laboratory routines.

Complete single extraction units with basic rack, heating device, holder, hoses and glassware (reaction flasks, extractor, Dimroth condenser for extraction). Infinitely variable heating regulation

Direct introduction of solvent after the extraction cycle into the reservoir.

Available product variants:

Twisselmann Extraction

With the Twisselmann procedure, the vessel in the extraction sleeve is open at the bottom, so that the extracts flows directly back into the distillation flask. The extraction sleeve is always rinsed from the top with solvent and hot steam flows all around from below.

Twisselmann extraction is available in the following models: Single position, 4 positions and 6 positions

Between 30% - 60% faster than the classic Soxhlet method (depending on sample material).

Available product variants:

Randall Extraction

The hot extraction procedure according to Randall consists of three steps:

Boiling

Rinsing

Recovery

Due to the short extraction duration, hot extraction is also gentle for the extractant. There are now an increasing number of standardized analyses procedures that make use of hot extraction.

Up to 50% - 70% faster than the classic Soxhlet method (depending on sample material)

Available product variants:

Semi-automatic hot extraction apparatus (4 and 6 places)

Classic Hydrolysis

The quantitative determination of the fat content of the foodstuff is performed by means of extraction with a solvent. The "free fat" is determined directly via extraction. The "total fat content" contains, with the exception of the "free fat", also the "bound fats" that are dissolved by acid digestion (hydrolysis).

Available product variants: