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Comparison of different extraction methods of soybean crude fatty acid value with national standard method
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Chen CHEN1, 2, 3, Ben-Fang QU4, Shu-Wei CHENG1, 2, 3, *
Laboratory Testing | 2024, 2(10) : 41 - 44
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Laboratory Testing | 2024, 2(10): 41-44
• Special Topic: Research Papers on International Trade Food Science Research Institute, COFCO Group •
Comparison of different extraction methods of soybean crude fatty acid value with national standard method
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Chen CHEN1, 2, 3, Ben-Fang QU4, Shu-Wei CHENG1, 2, 3, *
Affiliations
  • 1 Dalian Huazheng Inspection Co., Ltd. Dalian 116001 China
  • 2 International Trade Food Science Research Institute Co., Ltd. Beijing 102209 China
  • 3 Beijing Key Laboratory of Nutrition Health and Food Safety, Nutrition & Health Research Institute, COFCO Corporation Beijing 102209 China
  • 4 China Hualiang Logistics Group Beiliang Co., Ltd. Dalian 116601 China
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Objective To compare the different extraction methods of soybean crude fatty acid value with the national standard method GB 5009.229-2016 National Standard forFood Safety-Determination of Acid Value in Food. Methods The room temperature extraction method, organic solvent oscillation method, and ultrasonic assisted method were used to detect the crude fatty acid value of soybeans, and compared with the Soxhlet extraction method required by the national standard method. Results The crude fatty acid value of soybeans measured by 3 kinds of extraction methods is basically consistent with the national standard method, and the extraction speed is significantly faster than the Soxhlet extraction method in the national standard. Among them, the ultrasonic assisted extraction method has the shortest extraction time, only requiring 20 minutes; as the sample size increases, the extraction efficiency of the room temperature extraction method improves more significantly. Conclusion Daily testing of grain and oil enterprises can shorten time, reduce costs, and improve efficiency by selecting suitable extraction methods based on sample batch size.

soybean  /  extraction method  /  crude fatty acid value
Chen CHEN, Ben-Fang QU, Shu-Wei CHENG. Comparison of different extraction methods of soybean crude fatty acid value with national standard method[J]. Laboratory Testing, 2024 , 2 (10) : 41 -44 .
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Year 2024 volume 2 Issue 10
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  • Online Date：2025-07-29
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Affiliations
    1 Dalian Huazheng Inspection Co., Ltd. Dalian 116001 China
    2 International Trade Food Science Research Institute Co., Ltd. Beijing 102209 China
    3 Beijing Key Laboratory of Nutrition Health and Food Safety, Nutrition & Health Research Institute, COFCO Corporation Beijing 102209 China
    4 China Hualiang Logistics Group Beiliang Co., Ltd. Dalian 116601 China

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*CHENG Shu-Wei, Senior Engineer, Dalian Huazheng Inspection Co., Ltd., Dalian 116001, China. E-mail:
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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