碘价

The results indicated that the extraction ratio and properties of oil from silver carp, such as iodic value, acid value, peroxide value and soapstock content are significantly affected by extraction conditions.

结果表明，提取条件对鱼油的提取率、碘价、酸价、过氧化值和含皂量具有重要影响，适宜的制备工艺为脂肪糜于pH9.0的氢氧化钠溶液(1：1，W/V)中45℃水解5min，然后于1.0%氯化钠溶液中80℃盐析5min。

It is then possible to calculate the iodine number of the vegetable oil.

那么，就可以计算植物油的碘价了。

This article by the Chongqing Guizhou Province area tradition sour meat technique of production souse sour meat, withdraws the sour salt meat sample from the fermentative process to research the nutrition and the security conducts systematically, the thick protein, the myofibril protein, the sarcoplasm protein, the multi-peptide nitrogen, the nonprotein nitrogen, the dissociation amino acid, the crude fat, the free fatty acids, the fatty acid composition, the cholesterol, the soluble sugar, the mineral to b...

中文摘要：本文以渝黔地区传统酸肉生产工艺腌制酸肉，对酸肉发酵过程中的营养及安全性进行了系统研究，检测了粗蛋白、肌原纤维蛋白、肌浆蛋白、多肽氮、非蛋白氮、游离氨基酸、粗脂肪、游离脂肪酸、脂肪酸组成、胆固醇、可溶性糖、矿物质元素，乳酸菌数，总酸在发酵过程中的变化，并对成品挥发性盐基态氮、酸价、过氧化值、碘价、皂化价亚硝酸盐进行质量检测。

It was showed that oxidation of fat acid of walnut kernels were restrained by shell and it was advantageous to their storage quality.

试验结果表明，核桃的总脂肪含量和碘价在贮藏过程中下降，而酸价、过氧化值和皂化值升高。

The Influence of heat in the acid value, the peroxide value and the iodine number of prepurged roast eel oil at 70℃ and 95℃ in normal and vacuum condition were investigated.

探讨了 70℃和 95℃下，在常压和真空条件下加热过程对预纯化烤鳗油的酸价、过氧化值和碘价的影响。

BE account with gramThe iodine price also is called an iodine value.

碘价也称为碘值。

With increasing iodine value,the activation energy of vegetable oil hydrolysis in near-critical water decreased.

油脂水解活化能与其碘价密切相关，随着油脂碘价的增加，水解活化能逐渐降低。

Extracting oat oil with aceton,petrobenzine,ethano-aceton and n-hexne from oat,determining quality of physical and chemic about acidity value ,iodic value,saponification value,unsaponification,colour and melting point,analysis on composition of fatty acid on oat oil.

分别以乙醚、丙酮、丙酮-乙醇、正己烷对燕麦进行萃取，对所得油脂进行酸价、碘价、皂化值、不皂化物、色泽、熔点等理化性质的测定，同时对燕麦油的脂肪酸组成进行分析。

The quality values including melting point, iodine value (36.46g/100g, saponification value (197.10mg/g), etc were almost the same as that of CB iodine value (37.05g/100g), saponification value (195.30mg/g).

乌桕类可可脂的特征值(碘价36.46g/100g，皂化价197.10mg/g等)均与天然可可脂(碘价37.05g/100g，皂化价195.30mg/g)的相似。

Unsaturated fatty acidcontents of fat were 64.80%,fatty chemical Characteristic : iodin value 70.86 ,acid value 0.4933 ,saponification number 195.34 ,The conclusion indicated that the raised Landaise geese had better animal meat material,concluding: abundant flavor substance and essential amino acid,lower fat content and higher Unsaturated fatty acid.

脂肪中不饱和脂肪酸含量高达64.80%，脂肪酸碘价70.86 ，酸价0.4933，皂化价195.34。由此可知：朗德鹅具有较好的肉用性能，尤其是朗德鹅肌肉富含风味物质、必需氨基酸和大量的不饱和脂肪酸，是人类较好的动物肉食原料。中图分类号： TS201.2 ； TS251.1 文献标识码： A

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。