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1·The main components were saturated fatty acid esters (33.834%) and hydrocarbon (22.031%).

化合物的类型主要为饱和脂肪酸酯(33.834%)和烃类化合物(22.031%)。

2·A saturated fatty acid; glycerides of palmitic acid occur widely in plant and animal oils and fats.

一种饱和脂肪酸，广泛存在于植物和动物油脂和脂肪中的棕榈酸甘油脂。

3·This study investigates the effect of various dietary saturated fatty acid (SFA) profiles on plasma lipid parameters and tissue fatty acid composition in rats.

本研究探讨了各种饮食的效果饱和脂肪酸(SFA)对血脂参数和大鼠脂肪组织中脂肪酸组成概况。

4·It is well known that Rapeseed oil is one of the most healthful edible vegetable oil because of its high oleic acid content and low saturated fatty acid content.

油菜油由于不饱和脂肪酸(主要是油酸)含量高，饱和脂肪酸含量低，是世界公认的最健康的食用植物油之一。

5·Fatty acids from soybean oil mainly consist of saturated fatty acids (Palmitic acid, stearic acid) and unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid).

大豆油富含人体必需脂肪酸，其品质主要由其所含的脂肪酸种类和数量决定。

6·Conclusion The substance basis of insulin resistance induced by fatty is related to abnormal lipid metabolism, higher saturated fatty acid and lower unsaturated free fatty acids.

结论肥胖导致胰岛素抵抗的物质基础与脂肪代谢异常，特别是和饱和脂肪酸的升高、不饱和脂肪酸的下降有关。

7·Compared with the raw material, soy fatty acid mixture obtained by the distillation under vacuum had lower content of unsaturated fatty acid, but higher content of saturated one.

水解液通过真空蒸馏得到大豆混合脂肪酸，混合脂肪酸不饱和脂肪酸含量比原料低、但是饱和脂肪酸含量高。

8·Saturated fatty acid and trans fatty acid in Fried food were higher than non-fried food; polyunsaturated fatty acid and cis fatty acid of Fried food was lower than non-fried food.

实验发现，油炸后食品中饱和脂肪酸和反式脂肪酸含量比油炸前食品中含量有升高，而油炸后食品中多不饱和脂肪酸和顺式脂肪酸含量比油炸前食品中含量显著降低。

9·The results showed that milk powder and concentrated milk were rich in saturated fatty acids, polyunsaturated fatty acids and oleic acid of pure sheep milk was higher than others.

测定了各种鸡蛋和鸭蛋蛋清和蛋黄中脂肪酸的构成，发现蛋黄中的单不饱和脂肪酸比蛋清的高。

10·The relative content of 14 kinds of fatty acids was determined, analysed walnut fruit of the site its unsaturated fatty acid and saturated fatty acid takes up proportion and their food value.

分析了桃核各组成部分中不饱和脂肪酸与饱和脂肪酸所占比例及营养价值。