Abstract:By using rapeseed as a raw material，microwave technology was applied for rapeseed pretreatment.The results of single-factor and response surface experiments showed that the optimal microwave pretreatment conditions for rapeseed oil were as follows：microwave temperature of 60 ℃，microwave power of 600 W，and microwave time of 7 min. Under the optimal process，the contents of minor components in rapeseed oil，including squalene，tocopherol，and phytosterol，reached 3.53，236.53 mg/100 g，and 453.13 mg/100 g，respectively.The oil yield of rapeseed was 35.00%. The contents of acid value，peroxide value，moisture content，and volatile components all met the national standards. The overall sensory score of rapeseed oil was the highest（84.6）. After microwave pretreatment，the contents of glucosinolate degradation products and heterocyclic compounds in the volatile components of rapeseed oil increased，and pyrazine flavor substances were produced via the Maillard reaction，which enhanced the flavor and optimized the taste of rapeseed oil.