通过对不同烟点的大豆油样品的色泽、酸价、过氧化值、水分的测定和加热与口感等试验来对其品质进行评定。

By means of experiments on soybean oil samples of various smoke points colors, acid value, peroxide value, moisture, heating and tasting their respective qualities were evaluated.

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煎炸油在加热过程中由于高温发生一系列的化学反应，导致煎炸油中的酸价、过氧化值、极性物质含量等指标发生变化。

Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxide value and the quantity of the polar components.

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煎炸油在加热过程中由于高温发生一系列的化学反应，导致煎炸油中的酸价、过氧化值、极性物质含量等指标发生变化。

Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxide value and the quantity of the polar components.

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