Abstract:

In this study, the vitamin E content of the seeds of, including maize, soybean and rape were determinated by HPLC method, compared the vitamin E content among the three species and each of the varieties were compared. The results showed that the total vitamin E in the three crops compared rape>soybean>maize; The highest activity of α-tocopherol compared rape>maize>soybean. The total vitamin E and content of α-tocopherol in different varieties for each species comparison indicated that the changes between different varieties of maize the most, the total amount of VE and α-tocopherol content varied from 12.05-128.63 mg/100 g and between 0.93-52.01 mg/100 g, respectively. The data for the future of genetic engineering and breeding, provides a basis to buy cooking oil.