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%。
The effect of cooking on the glucosinolate content of vegetables was then studied by investigating the effects of cooking by boiling, steaming, microwave cooking and stir-fry.
然后通过煮、蒸、微波和快炒研究蔬菜中硫代葡萄糖酸盐的含量。
Results can be improved by calibrating sectional model for low content and large range total glucosinolate.
对于含量较小而极差较大的硫苷采用分段建模，可提高分析结果的准确性。
Rapeseed meal meets the standard of the first grade low-glucosinolate rapeseed meal for fodder of NY 417-2000, which protein content is more than 46%.
浸出粕粗蛋白质含量达46%以上，达到一级饲料用低硫甙菜粕标准。
Rapeseed meal meets the standard of the first grade low-glucosinolate rapeseed meal for fodder of NY 417-2000, which protein content is more than 46%.
浸出粕粗蛋白质含量达46%以上，达到一级饲料用低硫甙菜粕标准。
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