求翻译：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是什么意思？

Papers by access to freshly squeezed peanut oil samples, the gc-ms instrument to analyze the composition before and after the determination of peanut oil for frying. The results showed that: The first peanut oil for frying process, its composition will change. Peanut oil unsaturated fatty acid is th

Papers with freshly squeezed through the sample, using peanut oil do GC - MS scanner analysis measured 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

The 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 change.In

Papers by access to fresh samples of peanut oil, using GC-MS analysis of determination 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

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