Sunflower seeds, also known as sunflower seeds, are the fruit of the sunflower. Its seed kernel contains 30%-45% fat, the most up to 60%. Sunflower seed oil is golden in color, clarified and transparent, with a fresh smell, and is an important edible oil. It contains a large amount of linoleic acid and other essential unsaturated fatty acids, which can promote the regeneration and growth of human cells, protect the health of the skin, and reduce the accumulation of cholesterol in the blood, which is a kind of high-grade nutritional oil. It is golden in color, clarified and transparent, and has an aromatic odor.1 Sunflower oil ranks fourth among all vegetable oils in terms of worldwide consumption, after palm oil, soybean oil and canola oil. The global production of sunflower oil is stable between 10 and 12 million tons, and sunflower oil is one of the important edible oil varieties in European countries. Many international countries and regions, such as Taiwan, Hong Kong, Japan, South Korea, the proportion of sunflower oil consumption is as high as 70%2.