煎炸豆油及其食品中羰基值变化规律的研究

Study on the Law of Carbonyl Value Changes for Fried Soybean Oil and Fried Food

模拟大豆油反复煎炸面制品，对煎炸次数及其食品分别测其羰基值，分析煎炸油及其食品 中羰基值变化规律，以指导人们在日常生活中能正确地使用煎炸油及食用油炸食品。

By determining the carbonyl value changes of repeatedly fried soybean oil and fried food, the law of carbonyl value changes has been found. The law is directively meaningful for us to appropriately use fried soybean oil and eat fried food.