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。
Its accumulation depends on the acid value and fertility in it.
它在土壤中能否积累取决于土壤肥力和土壤酸碱度。
Green solvent for determining the acid value of rosin glyceride by means of titration was studied.
采用中和法测定松香甘油酯的酸值，对溶解松香酯的溶剂进行了绿色化研究。
Greeniz solvent for determining the acid value of rosin glyceride by means of titration was studied.
采用中和法测定松香甘油酯的酸值，对溶解松香酯的溶剂进行了绿色化研究。
Results the acid value and the saponification value in Cera Chinensis could be determined successfully.
结果可顺利测得虫白蜡酸值、皂化值。
Effects of microwave radiation intensity and irradiating time on the acid value in vegetable oils were investigated.
研究了微波辐射强度和辐射时间对植物油脂酸值的变化情况。
The availability of this method is evaluated by detecting the contents, the acid value and the peroxide value of the oil.
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 fators affecting the lipase activity and the acid value of oil in walnut under different storage conditions were studied.
对贮藏中影响鲜食核桃脂肪酶活性与油脂酸价的因素进行了研究。
Conclusions: the preservation time, light, oxygen, temperature and so on greatly affect the acid value and peroxide value of the Fried food.
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。
The linear correlativity of the determination of the acid value between two methods was very well, the relative deviation of blind samples experiment's data were less than 10%.
模型预测值与国标法测定的酸值高度线性相关，盲样验证相对误差均小于10%。
After the esterification, the acid value of the oil is lower evidently, so the next technique can be catalyzed either by acid or by alkali, and can not be confined by productive technique.
预酯化后油脂的酸值较低，后续工艺既可用酸催化也可用碱催化，完全不受生产工艺的限制。
The expelling-expansion pretreatment of rice bran was the best choice for preparation of rice bran oil, which could inhibit the acid value increase of rice bran oil and improve the oil yield.
米糠挤压膨化预处理浸出工艺是米糠制油工艺的最佳选择，也是解决米糠浸出制油过程中毛米糠油酸值升高，提高油脂加工得率的行之有效的方法。
The expelling-expansion pretreatment of rice bran was the best choice for preparation of rice bran oil, which could inhibit the acid value increase of rice bran oil and improve the oil yield.
米糠挤压膨化预处理浸出工艺是米糠制油工艺的最佳选择，也是解决米糠浸出制油过程中毛米糠油酸值升高，提高油脂加工得率的行之有效的方法。
应用推荐