通过对几种市面上常见食用油甲酯化处理，比较其紫外吸收值，分析几种食用油共轭脂肪酸的含量高低，为人们对食用油的选择提供一个依据。
By comparing the UV absorption value of esterifiable edible oil, several conjugated fatty acid content was analyzed and can be used as the basis for people to choose the edible oil.
研究了蔗糖酯化合物的其它物化性能如hlb值、乳化力、硬水稳定性和发泡力及泡沫稳定性与结构和产品组成的关系。
Some physiochemical properties of these compounds, such as HLB value, emulsifying power, stability in hard water, foamability and form stability were also investigated.
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