Abstract Microwave pretreatment has been considered to improve the quality of rapeseed oil for canolol generation. Canolol is assumed to be formed by the decarboxylation of sinapic acid (SA). In this work, sinapic acid derivatives in 39 microwave-pretreated rapeseeds and their roles in the enhanced oxidative stability of rapeseed oils were investigated. The average contents of sinapic acid derivatives in rapeseeds, including (from high to low) sinapine, sinapoyl glucoside (SG), disinapoyl gentiobioside (DSG), quercetin-sinapoyl-di-hexosepentose (QSDG), sinapoyl malate (SM), disinapoyl glucoside (DDSG) and SA, were determined. After microwave pretreatment, the canolol content in rapeseed increased from nil to 6.16–76.1 mg/100 g, while sinapic acid derivatives contents decreased. The degradation rates of SG, DDSG, DSG, SM, SA and sinapine were 59.1%, 40.2%, 33.7%, 27.4%, 14.4% and 11.3%, respectively. There was no correlation relationship between sinapine and canolol. However, SG, DSG, SM and DDSG were regarded to be the precursor substances of canolol. Additionally, the tocopherols, sterols and canolol contents, along with the induction period (IP) of microwaved rapeseed oil increased by 3.79%, 10.0%, 76.8 times and 38.7%, respectively. There was a significant positive correlation between IP and canolol content. These findings clarify the precursor substances of canolol and provide a theoretical support for the development and utilization of canolol.

中文翻译：

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微波预处理油菜籽中的芥子酸衍生物和油中的微量成分

摘要 微波预处理已被认为可以提高菜籽油的品质以产生双酚。Canolol 被认为是通过芥子酸 (SA) 的脱羧作用形成的。在这项工作中，研究了 39 种微波预处理的菜籽中的芥子酸衍生物及其在增强菜籽油氧化稳定性中的作用。菜籽中芥子酸衍生物的平均含量，包括（由高到低）芥子油苷、芥子油苷（SG）、龙胆二糖二苷（DSG）、槲皮素-芥子酸-二己糖戊糖（QSDG）、芥子酸苹果酸酯（SM）、二芥子糖苷(DDSG) 和 SA。微波预处理后，油菜籽中油菜酚含量从零增加到6.16-76.1 mg/100 g，而芥子酸衍生物含量下降。SG、DDSG、DSG、SM、SA和芥子碱的降解率为59.1%，分别为 40.2%、33.7%、27.4%、14.4% 和 11.3%。芥子碱与芥花醇之间无相关关系。然而，SG、DSG、SM和DDSG被认为是canolol的前体物质。此外，随着微波菜籽油的诱导期（IP），生育酚、甾醇和菜籽油的含量分别增加了3.79%、10.0%、76.8倍和38.7%。IP和油菜酚含量之间存在显着的正相关。这些发现明确了油菜酚的前体物质，为油菜酚的开发利用提供了理论支持。随着微波菜籽油的诱导期（IP），甾醇和芥花醇的含量分别增加了3.79%、10.0%、76.8倍和38.7%。IP和油菜酚含量之间存在显着的正相关。这些发现明确了油菜酚的前体物质，为油菜酚的开发利用提供了理论支持。随着微波菜籽油的诱导期（IP），甾醇和芥花醇的含量分别增加了3.79%、10.0%、76.8倍和38.7%。IP和油菜酚含量之间存在显着的正相关。这些发现明确了油菜酚的前体物质，为油菜酚的开发利用提供了理论支持。