CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2021, Vol. 43 ›› Issue (5): 923-.doi: 10.19802/j.issn.1007-9084.2020154

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Effects of microwave pretreatment on fatty acid content of rapeseed and cold-pressed rapeseed oil


  1. Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing of Ministry of Agriculture and Rural Affairs, Key Laboratory of Biology and Genetic Improvement of Oil Crops of Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
  • Online:2021-11-01 Published:2021-11-02

Abstract: To investigate the effect of microwave pretreatment on fatty acid, and evaluate to the risk of trans- fatty acids in rapeseed and cold-pressed rapeseed oil, 57 rapeseed samples from 14 producing areas in 8 provinces of China were used for microwave pretreatment test. The rapeseeds (both before and after microwave treatments) were pressed to obtain cold-pressed oil. Fatty acids were quickly determined by using optimized gas chromatography method which reduced the analysis time by more than 50%. Results showed that variety was the main factor (p<0.01) affecting the fatty acid composition and contents, while origin had no statistically significant effect. The average content of eicosenoic acid and erucic acid in low erucic acid rapeseed were 6.89 and 64.50 times higher than that in high erucic acid rapeseed, respectively. The average oleic acid content of high erucic acid rapeseed was only 71.48% of the high erucic acid rapeseed. Thus microwave pretreatment might not significantly affect the composition and content of fatty acids in rapeseed and rapeseed oil. It neither brought risk of trans-fatty acids.

Key words: gas chromatography, fatty acids, microwave pretreatment, rapeseed, cold-pressed rapeseed oil

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