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关注：1
2013-05-23 12:21
求翻译：本论文通过取用鲜榨花生油做样本，采用GC-MS仪分析测定花生油煎炸前后的成分。结果表明：其一花生油进行煎炸的过程中, 它的组成会发生改变。在花生油中不饱和脂肪酸是其主要成分,含量约占花生油总脂肪酸含量的80%，其中油酸为46.53%、亚油酸32.19%；在煎炸后亚油酸的含量会急剧减少，而尽管油酸的相对含量变化不大，但棕榈酸的相对含量有所升高。其二煎炸前后花生油中的各种脂肪酸的组成含量比例也有改变。花生油中的饱和脂肪酸∶单不饱和脂肪酸∶多不饱和脂肪酸(SFA∶MUFA∶PUFA)为1：3.31：1.57，第一次煎炸后SFA∶MUFA∶PUFA的的比例为1：1.18：0.42；在第二次煎炸后SFA:MUFA:PUFA的比例为1：1.11是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
本论文通过取用鲜榨花生油做样本，采用GC-MS仪分析测定花生油煎炸前后的成分。结果表明：其一花生油进行煎炸的过程中, 它的组成会发生改变。在花生油中不饱和脂肪酸是其主要成分,含量约占花生油总脂肪酸含量的80%，其中油酸为46.53%、亚油酸32.19%；在煎炸后亚油酸的含量会急剧减少，而尽管油酸的相对含量变化不大，但棕榈酸的相对含量有所升高。其二煎炸前后花生油中的各种脂肪酸的组成含量比例也有改变。花生油中的饱和脂肪酸∶单不饱和脂肪酸∶多不饱和脂肪酸(SFA∶MUFA∶PUFA)为1：3.31：1.57，第一次煎炸后SFA∶MUFA∶PUFA的的比例为1：1.18：0.42；在第二次煎炸后SFA:MUFA:PUFA的比例为1：1.11
问题补充： |
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2013-05-23 12:21:38
正在翻译，请等待...
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2013-05-23 12:23:18
This paper by the peanut to do with fresh juice samples, GC - MS scanner measured analysis before and after the peanut oil and fried. Results show that: its a peanut oil for stir-frying, it will change the composition. In the peanut oil is unsaturated fatty acids are the main ingredients, peanut oil
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2013-05-23 12:24:58
The present paper through uses presses out the peanut oil to make the sample fresh around, uses the GC-MS meter analysis determination peanut to fry in oil explodes the ingredient.The result indicated that,Its peanut oil carries on in the process which fries explodes, its composition can have the ch
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2013-05-23 12:26:38
This thesis by taking fresh peanut oil samples, determination using GC-MS analysis of peanut oil fried ingredients. Results indicate that the peanut oil for frying process, changes in the composition of it. Unsaturated fatty acid is the main ingredient in peanut oil, content accounted for 80% of the
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2013-05-23 12:28:18
正在翻译，请等待...
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