Abstract: Effects of microwave irradiating time on the thiobarbituric acid value and vitamin E content in vegetable oils were investigated. It indicted that all of the quality indexes aforementioned were changed with the microwave parameters,and the influence of microwave was directly relevant with the unsaturation dagree of fatty acids in the vegetable oils.

Key words: Microwave irradiation Vegetable oils Thiobarbituric acid value Vitamin E