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。

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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。

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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。

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