油脂的酸价和过氧化值不断升高。
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.
米糠经预处理后，用超临界CO2萃取米糠油，使所得油脂中的酸价降低，得率提高。
Extraction of oil form pretreated rice bran by supercritical CO2 will decrease its acid value and increase its yield.
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.
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.
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.
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