The inquiy oil peroxide value influence of common vegetable

Edible oils as an important part of human's diet,is a main source of human energy supply.But in the food processing,the reaction of automatic oxidation as well as rancidity the oil will be automatic due to the high temperature.The main process of this hydro peroxide.We have studied the influence of vegetable on the oil peroxide value in cooking.According to the experiment,there are 15 kinds of vegetables,such as sowthistle,bamboo shoot and kelp have kittle influence on the peroxide value,while carrot,lotus rhizome,etc,can control the peroxide value;Garlic,bean sprouts and tomato can effectively reduce the process of peroxide value in cooking.