Factors Affecting the Rapid Equilibrium Method for Analysis of Total Oil in Soybean Cultivars

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Abstract
A one minute rapid equilibrium extraction for total oil in soybeans was developed and factors influencing the extraction were examined. Comparisons of the rapid equilibrium extraction with a Goldfisch extraction were made, using 100 mesh flour on ten cultivars over a three year period. The equilibrium extraction consists of slurrying 100 mesh flour in hexane until an equilibrium between oil content inside and outside of the soybean particle is achieved. One minute was required for equilibration of 98% of the oil in the soybean flour, and one hour was required for complete equilibration when compared with a five hour Goldfisch extraction. Accuracy and precision of the method were excellent when proper technique was followed. A comparison of the rapid equilibrium and the Goldfisch extractions showed similar changes in oil content due to changes in soybean flour moisture and in preheating the soybeans. The amounts of phospholipid extracted from fine flour were considerably less than usually extracted from flakes under commercial conditions. The correlation between the rapid equilibrium and Goldfisch extractions for ten cultivars was excellent (r=0.9956) when analyzing 100 mesh flour. Environmental conditions caused significant interactions between cultivars and years of production.