关键词 ： 食用植物油 ； 分类 ； 质量鉴别 ； 模式识别 [gap=1604]Key words ： edible vegetable oils ； classification ； quality discrimination ； pattern recognition
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The uncertainty evaluation during determining HCH and DDT residues in edible vegetable oils by gas chromatography is introduced.
介绍了气相色谱法测定植物油中六六六、滴滴涕残留量的不确定度评定方法。
Gas chromatography-triple quadrupole mass spectrometry(GC-MS/MS); Gel permeation chromatography(GPC); Procymidone; Edible vegetable oils;
气相色谱-三重串联四极杆质谱法； 凝胶渗透色谱； 腐霉利； 食用油；
The effects of cooking utensils, temperature, time and food on the quality of edible vegetable oils used in frying food were studied by orthogonal experimental design.
以羰基价、酸价为指标，采用正交设计研究炊具、温度、时间、食物种类对煎炸过程中花生油及调和油卫生质量的影响。
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