Research status and progress of fatty acid analysis methods in beans

Authors

XIE Yanhua, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
XIE Jing, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
LI Pao, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
CHEN Miaofen, National and Provincial Union Engineering Research Center for the Veterinary Herbal Medicine Resources and Initiative, College of Food Science and Technology, Changsha 410128, China
JIANG Liwen, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
CHEN Lili, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China

Abstract

In this paper, the methods of fatty acid extraction and methyl esterification of beans (the main products are soy food) were reviewed. A variety of physiological functions of fatty acids are described. Moreover the differences of diverse detection methods of fatty acids were analyzed. We hope to provide testing methods for the change of fatty acids in bean product processing, and providing the basis for the development of potential function's in oil and fat products.

Publication Date

12-28-2016

First Page

213

Last Page

217

DOI

10.13652/j.issn.1003-5788.2016.12.046

Recommended Citation

Yanhua, XIE; Jing, XIE; Pao, LI; Miaofen, CHEN; Liwen, JIANG; and Lili, CHEN (2016) "Research status and progress of fatty acid analysis methods in beans," Food and Machinery: Vol. 32: Iss. 12, Article 46.
DOI: 10.13652/j.issn.1003-5788.2016.12.046
Available at: https://www.ifoodmm.cn/journal/vol32/iss12/46

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