酸价

As we all know, acid value is one of the most important parameters to indicate the quality of meat, so can anyone tell me how to do the experiment of acid value?

正如我们所知道的，酸价是检测肉制品质量的一个最重要的指标之一。谁能告诉我如何做酸价试验？

Different additives for controlling acid value and oxidation in Chinese Cantonese Sausage were studied in this paper.

通过对不同处理的广式腊肠在37℃贮藏条件下酸价、过氧化值、TBA值变化趋势的分析，研究了不同添加物对广武腊肠酸价抑制和抗氧化效果。

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。

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。

The contents of four kinds of flavor amino acids accountedfor 41.5% of the total amino acid contents,so Ulva lactuca is a nutritional and deliciousalga.

石莼的蛋白质营养价根据第一限制氨基酸价(44.3)评价较低，不过第二限制氨基酸价(88.0)为较高，其他氨基酸价较均匀，缬氨酸价最高。

While PEG-1000 had worst liquefaction effect; its liquefied wood had higher acid value and hydroxy value. Wood liquefaction condition would influence the properties of PU foam.

由其结果得知，以PEG-400为液化药剂者有较佳之液化效果，其残渣率较低，以PEG-1000液化者效果较差，其液化木材有较高的酸价及羟价。

The physicochemical properties of the oil obtained from the whole grain adlay were more stable during storage at low temperature ; that meant the oil had lower acid value and peroxide value.

原料中以带壳籽实於低温贮存时，薏仁油的理化特性较为稳定，亦即酸价及过氧化价均较低。

Thinking of presenting problems, this research mainly studied some solid base catalysts which own higher catalysis ability and longer lifetime. Then, the phase diagram and equilibrium data of oil-alcohol-biodiesel-glycerol multiphase system were measured because the biodiesel producing process lacks of thermodynamic data.Based on a double-membranes theory and the thermodynamic data, a kinetic model was proposed. In addition, a mult-step extraction process was proposed to dispose the jatropha curcas l oil with high acid value in order to decrease the acid value. Then, a new technology of biodiesel producing using solid base as a catalyst was developed. The study objects and results are as follows.

本研究针对负载型固体碱催化剂活性组分易流失、使用寿命短的缺点，制备了高效、稳定的固体碱催化剂；针对生物柴油制备体系热力学数据缺乏的问题，测定了大豆油-醇-生物柴油-甘油体系的相图和平衡特性，在此基础上基于双膜理论，建立了固体碱制备生物柴油的动力学模型；同时针对酸价较高的麻疯果油，提出了先用甲醇或乙醇多级萃取降低酸价，再用固体碱催化制备的新工艺。

Moreover, the physiochemical properties of CLA-SL were determined: color Y20R2.2, acid value 0.23mgKOH/g, peroxide value 3.15mmol/kg, iodine value 131gI/100g and saponification value 192mgKOH/g.

经过两级分子蒸馏后，重相酸价由98.5mgKOH/g降低至0.23mgKOH/g，CLA-SL产品的得率为43.5%，收率为91.0%。分子蒸馏CLA-SL产品的理化指标：色泽Y20R2.2，酸价0.23mgKOH/g，过氧化值3.15mmol/kg，碘值131gI/100g，皂化值192mgKOH/g。

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

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。