Abstract:Single-factor experiments and orthogonal experiments were conducted to optimize the microwave pretreatment process for fragrant rapeseed oil， with the oil yield and chromaticity as the indicators. The quality of the pretreated oil was analyzed. The results showed that when oil yield was taken as the indicator， the optimal process was as follows： roasting at 130 ℃ and the humidity of 6.5% for 20 min， at which the oil yield of rapeseed was the highest， reaching 38.13%. When chromaticity was taken as the indicator， the optimal process was as follows： roasting at 110 ℃ and the humidity of 7.5% for 10 min， at which the rapeseed oil demonstrated the best chromaticity and the lowest absorbance （0.425）. According to the range analysis， roasting humidity had the greatest influences on the yield and chromaticity of rapeseed oil. According to the analysis of variance， roasting temperature and humidity affected the chromaticity of rapeseed oil （p<0.05）. A total of 15 major fatty acids were detected in the fragrant rapeseed oil， with unsaturated fatty acids showing the highest relative content， ranging from 90.69% to 93.24%. Compared with short-time microwave cold pressing， longtime microwave cold pressing produced rapeseed oil with decreased content of saturated fatty acids and unsaturated fatty acids. A total of 8 major components were detected in the rapeseed meal， with neutral detergent fiber demonstrating the highest relative content， ranging from 23.10% to 51.39%.