几个片断是过氧化值，和8色彩。
油脂的酸价和过氧化值不断升高。
测定油脂氧化物的过氧化值。
The peroxide value of oil oxide was determined by spectrophotometry.
过氧化值常用每千克脂肪中氧气的毫克数表示。
The peroxide value is usually expressed in terms of milliequivalents of oxygen per kilogram of fat.
在氧化过程中过氧化值达到一个顶峰然后下降。
During the course of oxidation, peroxide values reach a peak and then decline.
同时超声波破壁操作对油脂过氧化值测定没有影响。
Furthermore, the treatment method with ultrasonic did not affect the POV of oil.
研究了VC和VE对广式腊肠过氧化值以及色泽的影响。
Effect of VC and VE on peroxide value and color of Cantonese sausage was studied.
比较了氧化产物，风味评分和过氧化值三者之间的关系。
The relations among oxide, flavor score and peroxide value were compared.
过氧化值超标的食品是否对健康有害，取决于超标的程度。
Whether excessive peroxide value of food is harmful to health depends on the degree of exceeding standard.
另外其化学指标的过氧化值和酸价与对照相比也有一定的改善。
Besides, compared with control the peroxide value and acid price of its chemical indexes also improve a little.
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 results show that Peroxide Value of oxidated oil reduces by three methods in different degree.
酶解过程对玉米胚芽油的酸值、过氧化值、色泽几乎没有影响。
The color and the value of acid and peroxide had rarely been affected by hydrolysis process.
随饲料储藏时间的延长，饲料酸值增加，饲料过氧化值增长较快。
Acid value increased and peroxide value increased rapidly with storage period.
尽管过氧化值适用于氧化初期过氧化物的形成，然而它只是经验值。
Although the peroxide value is applicable for following peroxide formation at the Early stages of oxidation, it is nevertheless highly empirical.
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。
The availability of this method is evaluated by detecting the contents, the acid value and the peroxide value of the oil.
目的：制定核桃仁羰基值、酸值和过氧化值的限度，以控制其酸败程度。
Objective: Establish the limit of Walnut kernel, s carbonyl value, acid value and peroxide value in order to control the degree of rancidity.
抑制酸价和过氧化值的升高，延长油脂的使用期，增长油炸食品的保质期。
Restraining the increase of aid value and over-oxidation, the use life of the filter oil is prolonged and the quality of the Fried food is guaranteed.
提取物分别添加到猪油、花生油中，并测定不同条件下的过氧化值(pov)。
Extracts were added to lard and peanut oil to determine the POV values in different conditions.
结论：保存时间、光照、温度及氧气等对油炸食品的酸价、过氧化值有较大影响。
Conclusions: the preservation time, light, oxygen, temperature and so on greatly affect the acid value and peroxide value of the Fried food.
本文研究表明：碎核桃仁在加速氧化试验过程中，过氧化值和酸价持续不断增加；
The results showed that the fragment walnut kernel's peroxide value and acid value are increasing in the time of accelerated oxidation.
结果：超市购买接近保质期的方便面过氧化值明显高于购自批发市场相同品牌者。
Results: the POV of the instant noodles near guarantee period from the supermarket was obviously higher than that from the wholesale market.
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。
Lycopene can effectively control the acidation of oil, reduce the acid value and peroxide value of the soybean oil, and prolong the storage time.
通过对过氧化值，酸价两项理化指标和感观检验的测取，获得令人满意的解决方法。
By determining poy and acid number, the researchers find a satisfactory solution to the problem.
过氧化值由高到低的顺序为小果油茶油、薄壳香油茶油、浙江红花油茶油、普通茶油；
The order from high to low of peroxide value is Camellia meiocarpaHu. , Camellia yuhsienensis Hu. , Camellia chekiangoleosa Hu. , Camellia oleifera Abel.
建立了一种简单、重复性好的超声波破壁提油测定粉末油脂中油脂过氧化值的新方法。
A new method was built to determine the POV of powdered oils by broking the wall with ultrasonic and then extracting the oil to determine the POV.
在相同保存时间内，室温敞口保存油炸食品的过氧化值明显高于冰箱避光密闭保存者。
In the same preservation time, the POV of the Fried food kept in the room temperature, exposed to light and oxygen was obviously higher than that kept in the refrigerator free of the light and oxygen.
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。
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.
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。
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...
因此，过氧化值超标，主要是反映食品不够新鲜、变质，提示这样的食品不该销售和食用了。
Therefore, the peroxide value exceeded, mainly reflecting the food is not fresh, deterioration, suggesting that such food should not be sold and eaten.
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。
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.
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