The order from high to low of peroxide value is Camellia meiocarpaHu. , Camellia yuhsienensis Hu. , Camellia chekiangoleosa Hu. , Camellia oleifera Abel.
Conclusions: the preservation time, light, oxygen, temperature and so on greatly affect the acid value and peroxide value of the Fried food.
In this paper the cooking temperature of safflower seed oil (simplified as safflower oil) and the influence of cooking temperature on acidic value and peroxide value were investigated and discussed.
By means of experiments on soybean oil samples of various smoke points colors, acid value, peroxide value, moisture, heating and tasting their respective qualities were evaluated.
