皂化值

In this research,the indexes relating to the quality of the fried oil,including the content of the ploymers,acid value,iodine value,saponification value,peroxide value,the content of the diglyceride,oxidation stability,viscosity,were detected.The results showed that with the frying time prolonging,the content of the polymers and viscosity increased greatly,iodine value and saponification value decreased,peroxide value and acid value increased,and the content of unsaturated fatty acid reduced,a little of diglyceride produced.

在食用油煎炸过程中，对油脂品质相关的指标(包括酸值、碘值、皂化值、过氧化值、脂肪酸组成、氧化稳定性、黏度、聚合物的含量以及甘一酯、甘二酯和甘三酯的含量)进行检测，结果表明，随着煎炸时间的延长，煎炸油中的聚合物含量大大升高，黏度增大，有少量甘二酯生成，不饱和脂肪酸含量下降，碘值、皂化值降低，酸值、过氧化值升高。

Based on the saponification value and rate, the saponification in different reaction conditions was studied and a set of data by using routine experimental method was collected in this paper.

以皂化值、皂化率为判据，研究了不同条件下的皂化反应。并获得一套较为理想的实验数据。

The results show that the crude fat in corn bran is 5.99%, the protein is 4.86%, the crude fiber is 12.45%. The physico-chemical indexes of corn bran oil are as following: d(superscript 20℃ subscript 4℃) 0.9135, IV 112.4gI/l00g, SV 189.1mgKOH/g, unsaponifiable matters 3.75%. The fatty acid composition of corn bran oil is: oleic acid 30.27%, linoleic acid 54.14%, palmic acid 13.68%, stearic acid 1.14%.

结果表明，玉米皮粗脂肪含量为5.99%，粗蛋白质4.86%，粗纤维含量为12.45%；玉米皮油的相对密度0.9135，皂化值189.1mgKOH/g，碘值112.4gI/100g，不皂化物3.75%；玉米皮油脂肪酸组成中，油酸30.27%，亚油酸54.14%，棕榈酸13.68%，硬脂酸1.14%。

The effect of concentration, temperature and different preparation methods on the emulsifying properly has been studied.

本论文研究了不同反应条件下得到的产品的乳化力，初步探讨了反应条件、羟值、皂化值、酸值和产品内部结构与产品乳化力之间的关系。

Oils used in the saponification value, acid value, iodine value and cold spots.

油脂测定常用皂化值、酸值、碘值和冻点。

Results showed the saponification value of evening primrose oil is between 180~200, pH value of isolated oil is 1.5~2.0 after saponification reaction.

皂化值的测定和利用气相色谱法测月见草油脂肪酸组分结果说明：月见草油的皂化值在180-200之间，皂化反应后分离油最佳的pH值为

The chemical composition of the seed oils, iodine value, and saponification value were similar, whereas the yields, acid values and water content of the seed oils showed obvious differences.

结果表明：5个油样的水分、酸值、出油率有较大差异，主要化学成分、碘值、皂化值差异不大。

According to the analysis of rubber seed oil, C16 and C18 were the main fatty acid components, acid value was 38.836mg/g, saponification value 198.784mg/g, iodine value 122.092g/g and it belonged to semi-dry oil.

通过对橡胶籽油的部分理化参数分析表明：橡胶籽油以C16和C18为主，酸值为38.836，皂化值为198.784，碘值为122.092，属半干性油。

Result and Conclusion: The yolk oils processed by daking and dry distillation are almost similar in the contents of fatty oils, type of fatty acids, acid value, iodine value, saponification value, relative density and refractive index, while obvious differences were found in the products processed by chloroform extraction.

结果 ：烘法和干馏法炮制的蛋黄油中脂肪油含量，所含脂肪酸的种类、含量以及酸值、碘值、皂化值、相对密度、折光率相近，氯仿提取法制备品则差异较大。结论：烘法和干馏法制备的蛋黄油中脂肪油部分没有明显区别，二者与直接用氯仿提取的蛋黄脂肪油相比则有较大差异。

The physicochemical indexes of the seed oil extracted by petroleum ether were as follows: relative density 0.9374 d(superscript 20 subscript 4, acid value 8.49 mgKOH/g, iodine value 64.47 gI/100 g, peroxide value 4.92 mmol/kg, saponification value 196.63 mgKOH/g.

结果表明：三叶木通籽粗蛋白含量为34.39%，粗脂肪含量为31.37%，经石油醚提取出的三叶木通籽油的相对密度0.9374d(上标 20 下标 4，酸值8.49 mg/g，碘值64.47 g/100 g，过氧化值4.92 mmol/kg，皂化值196.63 mg/g。

In the negative and interrogative forms, of course, this is identical to the non-emphatic forms.

。但是，在否定句或疑问句里，这种带有"do"的方法表达的效果却没有什么强调的意思。

Go down on one's knees;kneel down

屈膝跪下。。。下跪祈祷