The quality edible oil demands low erucic acid, low glucosinolate content and high oil content. The method of directional backcross breeding is frequently used to select new strains in improving the quality of rapeseed.
优质食用油菜品质的要求是低芥酸含量、低硫苷含量、高含油量，在油菜品质改良中，经常采用定向回交的方法选育新的品系。
参考来源 - 甘蓝型油菜显性核不育纯合两用系的应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The genetic improvement is an effective way to reduce glucosinolate content of the rapeseed.
遗传改良是降低油菜籽中硫甙含量的有效途径。
The content of protein is 86.12 %, the extraction rate of protein is 24.35 %, phytic acid and glucosinolate content become less.
产品蛋白质含量达86.12%，其蛋白质提取率为24.35%，并能去除菜子中的硫甙、植酸等抗营养因子。
The loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77%, Brussel sprouts 58%, cauliflower 75% and green cabbage 65%.
煮沸30分钟后硫代葡萄糖酸盐总量的流失分别是：花茎甘蓝77%、茅甘蓝58%、菜花75%和甘蓝65%。
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