1) salad oil
色拉油
1.
This paper reports the changes of acidic value (AV)?peroxide value (POV)?carbonyl value (CV) and malondinaldehyde (MDA) of the rape seed oil and rape salad oil treated by microwave.
本文对菜籽油及色拉油在微波加热下的酸值、过氧化值、羰基值、丙二醛的变化进行了研究 ,结果指出 :菜籽油及色拉油的AV、POV、CV、MDA随微波加热时间延长而升高 ,其质量趋于下
2.
In a preservation experiment, TP (tea polyphenols), TP + CA (citric acid), TP + MA (malic acid) and TP + AA (ascorbic acid) were added to rape salad oil before AV (acid value) and POV (peroxidation value) in it were determined.
在添加TP的菜籽色拉油中加入有机酸CA ,MA及AA ,对油脂的AV及POV进行测定。
3.
In a preservation experiment, TP ( Tea polyphenols ), vitamin E or TP+CA (citric acid) were added to rape salad oil before POV (peroxide value) and AV (acid value) in it were determined.
在菜籽色拉油中添加TP ,VitE及TP +CA ,对油脂的POV和AV进行测定 ,结果表明 ,三者均有抑制色拉油POV和AV升高的作用。
2) soybean salad oil
大豆色拉油
1.
Resistance to Crystallization of Soybean Salad Oil;
大豆色拉油抗结晶能力研究
2.
The antioxidant activities of natural pigment from rose flower were measured by using soybean salad oil as substrates.
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。
3.
The effects of microwave on the peroxide value and acid value of soybean salad oil and rapeseed salad oil were investigated.
通过微波对大豆色拉油、菜籽色拉油过氧化值(POV)和酸价的影响研究,发现微波辐射对此两种植物油最大POV值分别为0。
3) rapeseed salad oil
菜籽色拉油
1.
The effects of microwave on the peroxide value and acid value of soybean salad oil and rapeseed salad oil were investigated.
通过微波对大豆色拉油、菜籽色拉油过氧化值(POV)和酸价的影响研究,发现微波辐射对此两种植物油最大POV值分别为0。
4) rape salad oil
菜籽色拉油
1.
This study reported the changes of the quality on the rape seed oil and rape salad oil by microwave heating.
就菜籽油及菜籽色拉油在微波下的质量变化进行了研究,结果表明:菜籽油及菜籽色拉油的羰基值、过氧化值、丙二醛、酸值随微波加热时间延长而升高,质量明显下降。
2.
This paper reports the changes of quality of the rape seed oil and rape salad oil by great heating.
就菜籽油及菜籽色拉油在高温下的质量变化进行了研究,结果表明:菜籽油及菜籽色拉油的过氧化值在0～5h高温下增加十分显著,在5～25h高温下增加趋势减慢;菜籽油及菜籽色拉油的酸值、羰基值、丙二醛随高温处理时间延长而显著升高,质量明显下降。
5) salad oil bottle lid
色拉油瓶盖
6) phosphorus content of salad oil
色拉油磷含量
1.
Effect of phosphorus content of salad oil on the oil quality;
色拉油磷含量对其品质的影响
补充资料：色拉油
分子式：
CAS号：
性质：又称凉拌菜油。直接加入食品，尤其是生菜、凉菜中食中。要求其必须是冷冻试验合格，即在0℃时，经5.5h贮存，仍澄清透明，不浑浊。一般是由棉籽油、米糠油、葵花籽油、大豆油、玉米油等，经过脱胶、脱酸、胶色、胶臭、冬化、脱蜡等工序精制而成。
CAS号：
性质：又称凉拌菜油。直接加入食品，尤其是生菜、凉菜中食中。要求其必须是冷冻试验合格，即在0℃时，经5.5h贮存，仍澄清透明，不浑浊。一般是由棉籽油、米糠油、葵花籽油、大豆油、玉米油等，经过脱胶、脱酸、胶色、胶臭、冬化、脱蜡等工序精制而成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条