Laboratory Equipment & Services Information System by Centralized Laboratory Management Office (CeLMO)

Soxhlet method is a technique used for extracting lipids in foods; thereby, the sample is initially dried, ground into small particles, and placed in a porous thimble. Mainly it has three compartments; flask, extraction chamber, and condenser.

The extraction is made by immersion of the sample in the boiling solvent, followed by a rinsing phase with cold solvent.

The equipment can be used to separate a substance or a group of elements from solid and semi-solid samples according to the Randall technique (consisting of Immersion, washing and solvent Recovery).