Lycopene can effectively control the acidation of oil, reduce the acid value and peroxide value of the soybean oil, and prolong the storage time.
番茄红素能有效抑制油脂的酸败，降低油脂的酸价和过氧化值，延长油脂的保存时间。
Results Temperature, store time and vitamine E added were the factors which influence the peroxide value of Evening Primrose Oil, among them Temperature was the most significant factor.
结果按显著性大小排列，影响月见草油过氧化值的因素依次为温度、储存时间和是否加维生素E。
In this paper the cooking temperature of safflower seed oil (simplified as safflower oil) and the influence of cooking temperature on acidic value and peroxide value were investigated and discussed.
探讨了红花籽油(简称红花油)用于烹调使用的温度及烹调温度对酸价和过氧化值的影响。
The results show that Peroxide Value of oxidated oil reduces by three methods in different degree.
实验证明：三种方法均可不同程度地降低氧化油脂的过氧化值。
The peroxide value of oil oxide was determined by spectrophotometry.
测定油脂氧化物的过氧化值。
The oxidative stability of fish oil in different systems was studied by using peroxide value (POV), conjugated diene hydroperoxide content and fatty acids content as indexes.
以过氧化值(POV)、共轭二烯型氢过氧化物含量和脂肪酸相对含量的变化为指标研究了鱼油在不同体系中的氧化稳定性。
Elevated temperature easily leads to too much increase of peroxide value of a peanut oil, so the peanut oil which has an added oil resin should be stored at low temperature...
高温易导致花生油的过氧化值升高较快，所以添加了油树脂的花生油应贮藏在低温条件下。
By means of experiments on soybean oil samples of various smoke points colors, acid value, peroxide value, moisture, heating and tasting their respective qualities were evaluated.
通过对不同烟点的大豆油样品的色泽、酸价、过氧化值、水分的测定和加热与口感等试验来对其品质进行评定。
The availability of this method is evaluated by detecting the contents, the acid value and the peroxide value of the oil.
通过对所得油脂的含量，酸价及过氧化值的测定，评价该方法的可行性。
Intermittent heating and continuous heating with adding new oil could decrease acid value and peroxide value of soybean oil.
间歇加热、加新油加热有利于油脂品质的保护。
Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxide value and the quantity of the polar components.
煎炸油在加热过程中由于高温发生一系列的化学反应，导致煎炸油中的酸价、过氧化值、极性物质含量等指标发生变化。
Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxide value and the quantity of the polar components.
煎炸油在加热过程中由于高温发生一系列的化学反应，导致煎炸油中的酸价、过氧化值、极性物质含量等指标发生变化。
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