Adaptação da metodologia de extração lipídica por extrator Soxhlet pelo equipamento Soxtec™ em produtos de soja

Abstract

One of the frequency analyses in the food area is for determination of lipids, however it is an analysis that requires time and reagents when performed according to the AOAC using the Soxhlet's extractor. Petroleum ether is generally used as a solvent for this extraction, but for having it has a low boiling temperature and glassware do not having a fitting capable to seal the system and during the analysis, big loss of this solvent happens. One way to optimize time and save reagents is to use the Soxtec™ 2055, it performs the same extraction mechanism in Soxhlet’s glassware, but because it is a closed system, the reagent loss is very low and the time duration of the extraction decreases considerably. Tests were performed on the equipment in samples of soy bean, okara, soymilk and tofu until founded the best times for the boiling and reflux phases. The minimum time founded for extraction of lipids in soybean and soymilk was 90 minutes, for okara it was one hour and 40 minutes while for tofu it was not possible to determine a time. The recovery of solvent in the equipment was considerably higher than in Soxhlet extractor. With all the tests performed, evaluating the time spent for the analysis and the consumption and recovery of reagent, the analysis performed on the Soxtec™ 2055 proved to be more efficient and advantageous than Soxhlet extractor.