Method for preparing low erucic acid fragrant rapeseed oil

Abstract

Disclosed is a method for preparing a low erucic acid fragrant rapeseed oil. The method includes subjecting a double low rapeseed to aroma-generating treatment, to obtain an aroma-generated rapeseed, the double low rapeseed including lower than 3 wt % of erucic acid, lower than 45 μmol/g of total glucosinolates, 6-15 μmol/g of 3-butenyl glucosinolate, and 0.4-2.0 μmol/g of 4-methylthiobutyl glucosinolate; mechanically squeezing the aroma-generated rapeseed, to obtain a crude oil; and degumming the crude oil, to obtain the low erucic acid fragrant rapeseed oil.

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