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中文摘要：
以高、中、低芥酸和硫甙含量菜籽为原料,微波和脱皮预处理后分别冷榨制油。结果表明,不同处理方式对同一品种菜籽的基本品质并无影响,但油中植物甾醇和维生素E含量均存在明显差异,且含量大小依次为低芥酸低硫甙菜籽〉中芥酸中硫甙菜籽〉高芥酸高硫甙菜籽。利用SPSS（统计产品与服务解决方案,Statistical Productand Service Solutions）方差分析,探讨4种不同处理方式与3种不同原料对菜籽油中维生素E和植物甾醇的影响。结果表明,不同处理方式对双低菜籽油中α、γ维生素E和△5-燕麦甾醇影响差异显著,对菜籽甾醇、菜油甾醇和β-谷甾醇影响不显著;同一种处理方式下,不同原料对维生素E和植物甾醇都存在显著差异。微波处理后油中维生素E和植物甾醇含量最高,且低芥酸低硫甙菜籽更适宜通过微波处理提高油的品质。
英文摘要：
Effects of dehull and microwave pretreatments were investigated using rapeseed materials with high,middle and low erucic acid and sulfuric glucoside.Results showed that basic index of different rapeseed oil had almost no variation.But phytosterol and vitamin E（tocopherol） contents of oil in the same materials had significant differences after pretreatments.The influence of pretreatments and materials on tocopherols and phytosterols were then focused using SPSS（Statistical Product and Service Solutions） method.There were obvious different pretreatment effects on tocopherol and △5-Avenasterol in double-low erucic acid and sulfuric glucoside material.No obvious effect was found on brassicasterol,campestrol or β-sitosterol.The pretreatment effects varied in different materials.Microwave pretreatment increased contents of tocopherols and phytosterol in cold-pressed oil,especially for double-low rapeseed.
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