The rats received LE95 at a dose of 1g/kg body weight per day could decrease AST, increase hepatic NPSH, TSH contents and increase scavenging ability of DPPH in rat liver. However, higher MCH value, higher carbonyl group`s content of plasma, and lower CAT during 15 days after cyclophosphamide administration in red blood cells were observed. These results implied that higher dosage of LE95 may appear aggravating oxidative damage in blood system of rats.
摄取五倍剂量 LE95 的大白鼠能够降低AST 活性、提升肝脏组织中 NPSH、TSH 含量与增加清除 DPPH 自由基的能力；然而，却有较高的 MCH 値、加重血浆中蛋白质结构的氧化性伤害和降低遭受氧化压力 15 天后血球触酶的活性，显示摄取高剂量的 LE95 有加重氧化压力，并引发大白鼠体内血液进一步受到氧化伤害的现象。
Lipolysis-oxidation of Jinhua ham and its correlation during traditional processing were studied by analyzing free fatty acids, thiobarbituric acid, diene value and carbonyl value.
通过对金华火腿传统加工过程中游离脂肪酸、硫代巴比妥酸及双烯值和羰基值等的分析，研究其在加工过程中的脂质分解氧化规律及其与温度条件的相关性。
Lipolysis-oxidation of Jinhua ham and its corrlation during traditional processing were studied by analyzing free fatty acids, thiobarbituric acid, diene value and carbonyl value.
通过对金华火腿传统加工过程中游离脂肪酸、硫代巴比妥酸及双烯值和羰基值等的分析，研究其在加工过程中的脂质分解氧化规律及其与温度条件的相关性。
Results The peripheral blood value of carbonyl hemoglobin raised in 0.5 h after the poisoning, and reached the highest after 4h. All the ADC value of cerebral cortex of poisoned rabbits descended after 1h compared with the ADC value before the exposure.
结果 所有染毒家兔在染毒后1 h兔脑皮层均出现ADC值不同程度下降，部分结构出现了异常信号；未出现迟发性脑病的家兔各时间点脑皮层ADC值与染毒前比较差异均无统计学意义。
Carbonyl value of all samples increased with storage period too, but control was higher than the others. The deoxygent and vacuum package improved of storage stability at 45℃, but the data did not correlate well with organoleptic test, owing to the additional effects of temperature, lipid oxidation and Maillard reaction.
另置45℃贮藏，使用除氧剂与真空包装仍具有较佳之贮藏安定性，然而鲜度及脂质氧化测定结果，与感官检查结果并无良好相关，主要是受到温度、氧化及褐变反应影响。
The effect of the frying time on peroxide value, acid value and carbonyl value was also analyzed.
主要探讨了真空低温煎炸胡萝卜片后3种煎炸油的稳定性，研究了3种煎炸油的酸值、过氧化值、羰基值随煎炸时间的变化规律，并分析了它们之间的相关性。
Results show that palm oil and lard possess greater thermal stability than soybean oil, peroxide value, acid value and carbonyl value all show good correlation with frying time.
结果显示，与大豆色拉油相比，棕榈油和猪油有更高的煎炸稳定性；3种油的酸值、过氧化值、羰基值与煎炸时间存在着显著的相关性。
Carbonyl hemoglobin of vein blood was measured.
通过测量耳缘静脉碳氧血红蛋白的含量，磁共振测量兔脑皮层的ADC(appearant diffusion coefficient value)值，并分别与中毒前比较，于60 d处死动物解剖，取脑进行病理检查。
Carbonyl hemoglobin of vein blood was measured. MRI function technique was applied to observe dynamicly the cerebral damage at 1h, 3d, 5d, and 7d after the poisoning. The appearant diffusion coefficient value of rabbits'cerebral cortex was measured and compared.
通过测量耳缘静脉碳氧血红蛋白的含量，磁共振测量兔脑皮层的ADC(appearant diffusion coefficient value)值，并分别与中毒前比较，于60 d处死动物解剖，取脑进行病理检查。
Study on Carbonyl Value、Acid Value and Peroxide Value Methods of Walnut Kernel
核桃仁的羰基值、酸值和过氧化值方法研究
And acid value, peroxide value and carbonyl value all showed good correlations with frying time.
三种油的酸价、过氧化值、羰基价与油炸时间存在着显著的相关性。
Aromatics Determination of carbonyl value and carbonyl compounds content Free hydroxylamine method
GB/T14454.17-1993香料羰值和羰基化合物含量的测定游离羟胺法
The results were: the coefficient of determination R~2 of the NIR model of carbonyl value, acid value and total polar material reached 99.04%, 96.17%, 84.56%, indicating that the established calibration models were of high quality.
羰基值、酸值和极性值的近红外光谱分析模型的决定系数R~2达到99.04%、96.17%、84.56%，说明所建立的定标模型具有较高的质量。
Discussion on Determination Method of Carbonyl Group Value in Rancidity Test of oil in the defatted powder of semen platycladi
柏子仁霜脂肪油酸败度检查中羰基值测定方法的探讨
Discussion on Determination Method of Carbonyl Group Value in Rancidity Test of Chinese Pharmacopoeia
对《中国药典》酸败度检查法中羰基值测定方法的探讨
By comparing several overseas methods dealing with carbonyl residues, a new method of leaching is put forward under low oxygen pressure. On the basis of the thermodynamic analysis of the new process, Δ G θ 398 value on leaching condition is figured out.
通过比较国外几种处理羰化渣的方法，对低压氧浸处理羰化渣进行热力学分析，计算出了在浸出反应条件下ΔGθ398的值；
The acid value, iodine value, carbonyl value, the polymer, polar compounds, color, and viscosity of the oil stability index evaluation thereof.
以酸价、碘值、羰基值、聚合物、极性化合物、色泽以及粘度为指标评价了各油种的稳定性。
Lipolysis-oxidation of Jinhua ham and its correlation during traditional processing were studied by analyzing free fatty acids (FFA), thiobarbituric acid (TABRS), diene value and carbonyl value.
通过对金华火腿传统加工过程中游离脂肪酸（FFA）、硫代巴比妥酸（TBARS）及双烯值和羰基值等的分析，研究其在加工过程中的脂质分解氧化规律及其与温度条件的相关性。
Diene value and carbonyl value were positively correlated with temperature (R~2 is 0.9388 and 0.8416 respectively).
双烯值、羰基值与温度呈正相关（R2分别为0.9388和0.8416）。
Peroxide Value was 0 meq/kg, carbonyl value was 0.4567meq/kg.
过氧化值亦为0meq/kg；羰基价也很低，为0.4567meq/kg。