The study analyzed the fatty acid composition and quality traits of soybean varieties from Heilongjiang Province. They found that linoleic acid was the most abundant, followed by oleic acid, hexadecylic acid, linolenic acid, and stearic acid. Different varieties had varying levels of fatty acids, with stearic acid showing the most variation. Oleic acid was negatively correlated with linoleic acid, linolenic acid, and palmitic acid. Palmitic acid was negatively correlated with stearic acid. Linoleic acid was positively correlated with linolenic acid, and both were negatively correlated with oleic acid. Additionally, protein content was negatively correlated with oil content.