摘要
目的对大豆粗脂肪酸值的不同提取方法与国标法GB 5009.229—2016《食品安全国家标准食品中酸价的测定》进行比较。方法本研究分别采用常温浸提法、有机溶剂振荡法和超声波辅助法检测大豆粗脂肪酸值,并与国标法中要求的索氏抽提法进行比较。结果3种提取方法测得的大豆粗脂肪酸值与国标法基本一致,且提取速度较国标的索氏抽提法明显加快,其中,超声波辅助法提取时间最短,仅需要20 min;样品量增大,常温浸提法提取效率提升更显著。结论粮油企业日常检测根据样品批量大小选择适合的提取方法,可缩短时间、降低成本、提高效率。
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.
作者
陈晨
曲本芳
程树维
CHEN Chen;QU Ben-Fang;CHENG Shu-Wei(Dalian Huazheng Inspection Co.,Ltd.,Dalian 116001,China;International Trade Food Science Research Institute Co.,Ltd.,Beijing 102209,China;Beijing Key Laboratory of Nutrition Health and Food Safety,Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;China Hualiang Logistics Group Beiliang Co.,Ltd.,Dalian 116001,China)
出处
《实验室检测》
2024年第10期41-44,共4页
Laboratory Testing
关键词
大豆
提取方法
粗脂肪酸值
soybean
extraction method
crude fatty acid value
