酸价

CO2超临界萃取沙棘油酸价测定

Determination of Acid Value of Sallow Thorn Oil by CO _ 2 Supper critical Extraction

米糠经预处理后，用超临界CO2萃取米糠油，使所得油脂中的酸价降低，得率提高。

Extraction of oil form pretreated rice bran by supercritical CO2 will decrease its acid value and increase its yield .

食用油酸败所产生的游离脂肪酸与试纸上的pH指示剂发生反应，试纸的颜色变化反映了食用油的酸价变化。

The free fat acid results from edible oil can react with pH indicator contained in test strip .

油脂酸价近红外光谱检测PLS建模方法研究

Research on PLS modeling for detecting oil acid value by near infrared spectrum

测定结果表明采用两级分离后沙棘油的酸价由一级分离时的9.25mgKOH／g油降到了两级分离时的2.24mgKOH／g油；

The analytical results indicated that acid value of sea buckthorn oil declined largely after two-step separation , from 9.25 mgKOH / g oil to 2.24 mgKOH / g oil ;

浓度为4%的PF脱色血红蛋白酶解液可抑制腊肠酸价升高。

At higher concentration of 4 % , the decolorized of PF decreased the acid value of Chinese Cantonese sausage .

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 .

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 .

根据脂肪酸在一定pH值范围内转化为脂肪酸钠可以形成液晶相的原理，提出高酸价米糠油液晶态脱酸的新型工艺方法。

Based on principle that fatty acids can be transformed into fatty acid sodium in certainty range of pH , an efficient method was provided for separation of fatty acids in liquid crystal state of rice bran oil with high acid value .

测定并分析了小麦胚芽的粒度、含水量、萃取温度、压力和CO2流量对小麦胚芽油的超临界CO2萃取率及产物品质（包括脂肪酸构成、VE含量、酸价和色泽）的影响。

Effect of size and moisture content of wheat germ , extraction pressure , temperature and CO2 flow rate on yield and qualities including fatty acid composition , Vitamin E concentration , acid and color value of wheat germ oil extracted by SC-CO2 is discussed .

在室温条件下（10±3℃）进行了不同新鲜度鱼粉样本的电子鼻数据采集以及挥发性盐基氮（TVB-N）和酸价含量的化学测定。

Different freshness samples of fishmeal were acquired by electronic nose and volatile basic nitrogen ( TVB-N ) and acid content were determined by chemical method .

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 .

试验结果表明氨基二氧化硅可以很好的将游离脂肪酸吸附到SiO2表面，并降低茶油的酸价，实现对茶油的脱酸处理。

In this way , the free fatty acid can be removed and the acid value of the camellia oil be reduced . The assay result demonstrates that the amino silica can achieve the purpose of deacidification of the camellia oil .

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 .

针对鱼肝油富含高度不饱和脂肪酸，选用POV值、TBA值和酸价作为鱼肝油的氧化程度的指标，研究了在不同温度下鱼肝油的光氧化。

Fish oil is rich in high unsaturated fat acid . POV 、 TBA and acid value were selected as index of photooxidation of fish liver oil . Photooxidation of fish liver oil at different temperatures was studied .

直接加热后酸价最低为1.62mgKOH/g，其处理条件：含水量11.5%，加热温度120℃，加热时间40min；

The results showed that the AV was minimum 1.62 mgKOH / g after direct heating under the conditions of moisture content 11.5 % , heating temperature 120 ℃ and heating time 40 min ;

在此基础上进行了传感器响应影响参数和模式识别影响参数研究，分别建立了鱼粉中挥发性盐基氮（TVB-N）和酸价含量与电子鼻采集数据之间的回归模型以及鱼粉新鲜度判别模型。

On this basis , the impact parameters of sensors response and pattern recognition were studied , and the regression models between volatile basic nitrogen ( TVB-N ) and acid value content and electronic nose data were established , as well as freshness discriminant models .

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 % .

在本试验条件下，重现性好，粕中残油率不超过1.20%，所得毛油酸价为4.5mgKOH/g，过氧化值为15meq/kg。

It was also indicated that the meal contained less than 1.20 % residue oil , the acid value and the peroxide value of crude oil were 4.5 mg KOH / g and 15 meq / kg , respectively .

比色法测定油脂酸价的研究

Study on Determination of Acid Value of Oils by Colorimetric Method

低酸价菜籽油一步法制备生物柴油工艺的研究

Study on preparation of biodiesel with low acid value rapeseed oil

酸价标准在腊肠品质判定中的应用现状

Application Status of Acid Value Standard in Evaluation of Sausage Quality

冷藏有利于保持酸价稳定性。

The refrigeration was helpful in the stability of acid value .

企业标准玉米饼中酸价限量的探讨

Discussion on limit of acid value in hoecake of enterprise standardization

食用植物油中酸价测定的不确定度评定

Evaluate uncertainty in measurement of acid value of edible oil

高酸价毛糠油精炼工艺研究

The Study of Refining Technology of high Acid Value Rice Bran Oil

咖啡油酸价测定方法的研究

Study on the Determination of Acid Value of Coffee Oil

可可脂的酸价为1.7683mg/g；

In CB the acid value was 1.7683mg / g ;

低油脂糕点食品中酸价测定方法的探讨

Research on the Detecting Method of Acid Value in Low Grease Cake Foods