1. The peroxidevalue of oil oxide was determined by spectrophotometry.
测定油脂氧化物的过氧化值。
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2. The relations among oxide, flavor score and peroxidevalue were compared.
比较了氧化产物，风味评分和过氧化值三者之间的关系。
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3. Acid value increased and peroxidevalue increased rapidly with storage period.
随饲料储藏时间的延长，饲料酸值增加，饲料过氧化值增长较快。
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4. Effect of VC and VE on peroxidevalue and color of Cantonese sausage was studied.
研究了VC和VE对广式腊肠过氧化值以及色泽的影响。
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5. The results show that PeroxideValue of oxidated oil reduces by three methods in different degree.
实验证明：三种方法均可不同程度地降低氧化油脂的过氧化值。
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6. The peroxidevalue is usually expressed in terms of milliequivalents of oxygen per kilogram of fat.
过氧化值常用每千克脂肪中氧气的毫克数表示。
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7. Whether excessive peroxidevalue of food is harmful to health depends on the degree of exceeding standard.
过氧化值超标的食品是否对健康有害，取决于超标的程度。
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8. Besides, compared with control the peroxidevalue and acid price of its chemical indexes also improve a little.
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。
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9. The availability of this method is evaluated by detecting the contents, the acid value and the peroxidevalue 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。
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10. Intermittent heating and continuous heating with adding new oil could decrease acid value and peroxidevalue of soybean oil.
间歇加热、加新油加热有利于油脂品质的保护。
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11. The results showed that the fragment walnut kernel's peroxidevalue and acid value are increasing in the time of accelerated oxidation.
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；
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12. Conclusions: the preservation time, light, oxygen, temperature and so on greatly affect the acid value and peroxidevalue 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。
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13. Objective: Establish the limit of Walnut kernel, s carbonyl value, acid value and peroxidevalue in order to control the degree of rancidity.
目的：制定核桃仁羰基值、酸值和过氧化值的限度，以控制其酸败程度。
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14. Lycopene can effectively control the acidation of oil, reduce the acid value and peroxidevalue 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。
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15. Although the peroxidevalue is applicable for following peroxide formation at the Early stages of oxidation, it is nevertheless highly empirical.
尽管过氧化值适用于氧化初期过氧化物的形成，然而它只是经验值。
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16. Therefore, the peroxidevalue exceeded, mainly reflecting the food is not fresh, deterioration, suggesting that such food should not be sold and eaten.
因此，过氧化值超标，主要是反映食品不够新鲜、变质，提示这样的食品不该销售和食用了。
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17. The order from high to low of peroxidevalue is Camellia meiocarpaHu. , Camellia yuhsienensis Hu. , Camellia chekiangoleosa Hu. , Camellia oleifera Abel.
过氧化值由高到低的顺序为小果油茶油、薄壳香油茶油、浙江红花油茶油、普通茶油；
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18. Experts, the peroxidevalue is an indicator of the degree of oxidation of fats and oils and fats, used to explain whether the food was oxidized and deterioration.
专家介绍，过氧化值是表示油脂和脂肪酸等被氧化程度的一种指标，用于说明食品是否因被氧化而变质。
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19. The rough fat content, moisture content, total amount of amino-acid, ammonia content, acid value and peroxidevalue in feed were determined before and after storage.
20. Traditional detection methods such as acid value, iodine value, peroxidevalue, viscosity, do not need expensive equipments, but its application range are restricted.
21. Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxidevalue and the quantity of the polar components.
22. The oxidative stability of fish oil in different systems was studied by using peroxidevalue (POV), conjugated diene hydroperoxide content and fatty acids content as indexes.
23. Elevated temperature easily leads to too much increase of peroxidevalue of a peanut oil, so the peanut oil which has an added oil resin should be stored at low temperature...
高温易导致花生油的过氧化值升高较快，所以添加了油树脂的花生油应贮藏在低温条件下。
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24. By means of experiments on soybean oil samples of various smoke points colors, acid value, peroxidevalue, moisture, heating and tasting their respective qualities were evaluated.
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。
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25. This paper established a fast measuring way of peroxidevalue of oxidized wax and the effect of solvent, measuring temperature, reaction time on the measuring results were discussed.
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。
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26. Results Temperature, store time and vitamine E added were the factors which influence the peroxidevalue of Evening Primrose Oil, among them Temperature was the most significant factor.
结果按显著性大小排列，影响月见草油过氧化值的因素依次为温度、储存时间和是否加维生素E。
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27. According to kinetic theory the loss of food quality, were established at different temperatures, different packaging cake acid value, peroxidevalue with storage time-varying dynamic model.
28. In this paper the cooking temperature of safflower seed oil (simplified as safflower oil) and the influence of cooking temperature on acidic value and peroxidevalue were investigated and discussed.
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。
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29. The color and the value of acid and peroxide had rarely been affected by hydrolysis process.
酶解过程对玉米胚芽油的酸值、过氧化值、色泽几乎没有影响。
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30. The color and the value of acid and peroxide had rarely been affected by hydrolysis process.
