建立了一种氧化蜡过氧化价的快速测定方法，考察了溶剂、测定温度、反应时间对测定结果的影响。
This paper established a fast measuring way of peroxide value of oxidized wax and the effect of solvent, measuring temperature, reaction time on the measuring results were discussed.
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.
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.
在金华火腿加工过程中，肌内脂肪和皮下脂肪的酸价一直上升，过氧化值、羰基价和TBA值有升有降，但总体呈上升趋势，脂肪氧化程度不断增强。
During the processing of JinHua ham, AV value kept rising, POV value carbonyl value and TBA value was up and down, but rising totally, the degree of lipid oxidation increased continuously.
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.
采用低透气性的包装材料进行真空包装或添加脱氧剂包装，可明显抑制过氧化值和酸价的增加速度，延缓酸败。
Compared with the control, the vacuum package or adding deoxidant package with materials of low venting quality can constrain the accelerating speed of PV and AV, and delay rancidity.
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.
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.
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.
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.
根据食品品质损失动力学理论，分别建立不同温度、不同包装材料蛋糕的酸价、过氧化值随贮藏时间变化的动力学模型。
According to kinetic theory the loss of food quality, were established at different temperatures, different packaging cake acid value, peroxide value with storage time-varying dynamic model.
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.
检测方法基于二甲酚橙和三价铁形成的复合物显色反应，而三价铁由过氧化物氧化二价铁得到。
The assay is based upon formation of a complex between Xylenol Orange and ferric iron, which is produced by the peroxide dependent oxidation of ferrous iron.
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.
油脂的酸价和过氧化值不断升高。
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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