过氧化值

脱色剂对碱炼大豆油酸值和过氧化值的影响

Effects of decolorant on acide value and POV of soja oil

同时超声波破壁操作对油脂过氧化值测定没有影响。

Furthermore , the treatment method with ultrasonic did not affect the POV of oil .

研究了VC和VE对广式腊肠过氧化值以及色泽的影响。

Effect of VC and VE on peroxide value and color of Cantonese sausage was studied .

方法以过氧化值为指标，应用正交设计法考察避光条件下温度、维生素E和储存时间三因素对月见草油质量的影响。

Methods Three factors of temperature , vitamine E and store time were analysed by orthogonal design with the peroxide value determination .

并且对冷却羊肉贮藏过程中过氧化值影响由大到小依次是：异VC钠溶液茶多酚溶液柠檬酸溶液。

And cooling mutton peroxide value during storage affect the decreasing order is : sodium erythorbate " tea polyphenol solution " citric acid solution .

海产鱼油PUFA保健品的TBA价与过氧化值问题的探讨

Studies on TBA value and the peroxidation value of marine fish oil PUFA products

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。

Results Temperature , store time and vitamine E added were the factors which influence the peroxide value of Evening Primrose Oil , among them Temperature was the most significant factor .

生姜黄酮对几种自由基的抑制能力由大到小依次为：ABTS+自由基>DPPH·>·OH>O2-·。但是抑制油脂过氧化值的能力比PG稍低，比BHT显著高。

But it was slightly lower than in the oil peroxide value determination PG , But compared to BHT is remarkable high .

分别对超临界CO2流体萃取法和压榨法制取的核桃油的脂肪酸组分含量，以及碘价、皂化价、酸价、过氧化值等四个质量指标进行了研究。

Composition of fatty acid and four kinds of quality in dex-iodin value , saponification value , acid value and peroxide value of walnut oil extracted by Supercritical CO 2 and pressing were studied .

以过氧化值（POV）、酸价（AV）为示踪指标，研究在常见的几种光照条件下粉末磷脂品质变化。

POV and AV as the indexes , the quality change of phosphatide powder at the common lights has been studied .

提取物分别添加到猪油、花生油中，并测定不同条件下的过氧化值（POV）。

Extracts were added to lard and peanut oil to determine the POV values in different conditions .

月季花色素经大孔树脂AB-8初步提纯后，以大豆色拉油为底物，采用生化培养箱于40℃下保温，通过测定过氧化值和丙二醛含量，研究月季花色素对大豆色拉油的抗氧化活性。

The antioxidant activities of natural pigment from rose flower were measured by using soybean salad oil as substrates .

以过氧化值和酸价为指标，研究了TBHQ在广式腊肉中的应用效果。

The application of TBHQ on Cantonese cured meat during storage was studied according to peroxide value and acid value .

添加0.1%的TBHQ可以把双漂大豆浓缩磷脂的过氧化值降低到5meq/kg。

The addition of 0.1 percent of TBHQ could lower the peroxide value of double-bleaching soy lecithin to 5 meq / kg .

该文以生大豆及传统的膨化大豆作对照，探讨不同加工方法全脂大豆脲酶活力、KOH氮溶指数、油脂稳定性以及产品贮藏过程中过氧化值（POV）的变化。

The Urea activity , index of KOH protein solubility , oil stability , and Peroxide Value of the processed soy products with different process technology were determined .

过氧化值和硫代巴比妥酸反应物的测定结果表明，在实验条件下，CLA的氧化稳定性高于SFA，但CLA并不是一种抗氧化剂。

Results of the determination of peroxide value and thiobarbituric acid-reactive substances show that SFA is more susceptible to oxidation than CLA and CLA is not an antioxidant under the experimental conditions .

通过对各种反应条件的比较实验，最后确定了制备工艺的主要技术指标为：酯交换温度62℃，酯交换深度50%-60%；氧化时间4h，过氧化值大于300mmoL/kg。

Through the comparative experiments , optimum technology parameters were confirmed : interesterification temperature 62 ℃, interesterification extent 60 % , oxidative time 4 hour , Peroxide Value over 300 m mol / kg .

过氧化值亦为0meq/kg；羰基价也很低，为0.4567meq/kg。

Peroxide Value was 0 meq / kg , carbonyl value was 0.4567meq/kg .

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 .

以过氧化值（POV）、共轭二烯型氢过氧化物含量和脂肪酸相对含量的变化为指标研究了鱼油在不同体系中的氧化稳定性。

The oxidative stability of fish oil in different systems was studied by using peroxide value ( POV ), conjugated diene hydroperoxide content and fatty acids content as indexes .

通过一系列的试验研究表明，在非绝氧体系中，SnCl2用量为1%～2%，常温下，反应时间为1h，去过氧化值效果显著，过氧化值由50降为0.1，方法简单。

Experiements showed that air system , room temperature , SnCl 2 ( 1 % ~ 2 % ), reaction time 60 minutes , the deoxidation is very effective . The peroxide values of the oil and fat dropped from 50 to 0.1 .

液熏蓝点马鲛鱼片在5～6℃下贮藏60d后的油脂过氧化值和酸价分别为48、78mg/g；

The peroxide value and free fatty acid value of liquid-smoked Scomberomorus niphonius fillet after 60 days storage at 5-6 ℃ were 4.8 mg / g , 7.8 mg / g respectively .

选用全脂奶粉作为粉状食品模型，利用SCHALL烘箱法，通过测定丙二醛吸光度值、过氧化值、荧光光谱及荧光强度的变化，对麦胚多肽的抗氧化活性进行研究。

Whole milk powder was used as a powder food model to evaluate the antioxidant effect of wheat germ peptides by the method of SCHALL oven .

考察了AZTC脂质体在不同时间的粒径变化、渗漏率、与不同介质的配伍稳定性、过氧化值、在小鼠血浆中的稳定性及长期稳定性。

The particle diameter variation over time , leak efficiency , compatibility with different media , peroxide value , stability in mouse plasma and long-term stability of AZTC liposomes were investigated .

本文对四种油脂（大豆油脚、鱼油、新鲜豆油和熟豆油）和五种鱼用颗粒饲料（市售）进行了过氧化值和硫代巴妥酸（TBA）值的分析测定；

The values of peroxide and 2 & thiobarbituric acid ( TBA ) is analyzed to four kind lipid ( Soya offal , Fish oil , Fresh soybean oil , Hot soybean oil ) and five kind grail diet of fish ( Shop sell ) .

通过实验对比BHT和TBHQ对煎炸油及煎炸后食品中油的稳定效果，结果表明在抑制过氧化值方面，TBHQ的效果要明显优于BHT，但在酸值方面，二者都有不同程度的促进作用。

The stabilizing effects of BHT and TBHQ on frying oil and fried foods were compared . The results showed that , TBHQ possessed more ability in restraining peroxide value ( POV ) than BHT , but both could promote acid value in different degree .

以过氧化值（POV）为指标研究了大蒜提取物对大豆油的抗氧化作用，结果表明：大蒜提取物对大豆油具有较强的抗氧化作用，且具有剂量效应关系；

Antioxidation activity of extract of garlic in soybean oil was studied using peroxide value ( POV ) by oven storage test . The results were : the activity was very strong and was enhanced with the increasing amount of extract of garlic .

对桃仁进行36℃下的真空、敞口条件陈化处理，每隔15d对桃仁中的苦杏仁甙含量、油脂酸值、过氧化值、羰基值、水分变化进行测量。

Peach kernel was stored in vacuum and in the air at 36 ℃ . Amygdalin and moisture content of peach kernel , acid value ( AV ), peroxide value ( POV ) and carbonyl value of its oil were measured every 15 days .

结果表明：在油脂中按油重的0.02%添加苹果多酚，可延长菜籽油出厂期9d，过氧化值（POV）为10.42mmol/kg，抑制率达到51.71%；

The result indicated according to 0.02 % of oil heavy , the apple polyphenol was added in fat and the rapeseed oil may lengthen storage time for 9 days . The POV value was 10.42 mmol / kg and the suppression rate achieved 51.71 % .

经过25s的处理，烤鳗的感官品质（颜色、气味、质地、味道）没有显著变化；过氧化值、酸价变化率都不超过0.35%。

Baked eels have not obvious changes on sensory quality ( color , odor , texture , taste ) after 25 seconds flash of pulsed light treatment , though the change ratios of peroxide value and acid value are no more than 0.35 % .