芳香物质,aromatic substance
1)aromatic substance芳香物质
1.This review introduces research progresses in citrus aromatic substances,their distilling,composition and identification.介绍了柑橘果实皮和汁中芳香物质的提取、组成、鉴定等方面的研究进展情况。
2.This review introduced researching progresses of grape aromatic substance in its composition、distribution、changing in development and effects of processing on grape aromatic substance.本文介绍了葡萄中芳香物质的组成、分布、成熟过程中芳香物质的变化以及加工工艺对葡萄芳香物质的影响等方面的研究进展情况。
英文短句/例句

1.Perfumes are made from parts of flowers and many other pleasant- smelling substances,香水用花和许多其它芳香物质制成,
2.Study on Composition of Aroma in Sweet Cherry (Prunus. Avium L.) and Its Influencing Factors;甜樱桃芳香物质的组成及其影响因素研究
3.Genetic Analysis for Several Aromatic Substance Contents of Cucumber (Cucumis Sativus L.) Fruit黄瓜果实几种主要芳香物质含量的遗传分析
4.Comparative Study on Aroma Compounds of Tomato Cultured in Different Seasons不同栽培季节番茄果实芳香物质的比较
5.Effect of Ethanol Treatment on Volatile Aroma Compounds of ‘Okubao’ Peach乙醇处理对大久保桃挥发性芳香物质的影响
6.An aromatic substance, such as wood or a gum, that is burned to produce a pleasant odor.香燃烧时产生好闻气味的芳香物质,如树木或树胶
7.Changes of Aromatic Compounds Content and Effect of Nitrogen on Flavor Quality of Cucumber Friuts at Different Season;不同季节黄瓜果实芳香物质含量变化及氮对风味品质的影响
8.To subject to a reaction that converts a substance into an aromatic compound.芳构化使某物质经过反应转变为芳香化合物
9.any of various aromatic resinous substances used for healing and soothing.各种芳香的脂状物质,用于治疗和镇痛。
10.The Protemic Research of Aromatic Hydrocarbon Biodegradation Pathway;芳香烃生物降解途径蛋白质组学研究
11.Migration Behavior of Aromatic Amine in Plastic Bottle塑料瓶中芳香胺物质迁移行为的研究
12.aromatic substances of vegetable origin used as a preservative.来源于植物带有芳香的物质,用作防腐剂。
13.A similar substance, especially a fragrant ointment used as medication;a balm.香膏,香油一种类似物质,尤指做药用的芳香膏油;止痛药膏
14.Resistant to salt water. Limited resistance to aromatic hydrocarbon including some types of gasoline.耐海水,但对芳香烃物质(包括汽油类)耐度有限。
15.Study on Aromatic Compounds Biodegraded by White Rot Fungus Fermenting in Straws Substrates;秸秆基质与白腐菌降解芳香类污染物研究
16.Synthesis, Crystal Structure of Aromatic β-diketones and Characterization of Eu(Ⅲ) Complexes with β-diketones;芳香β-二酮合成、结构及Eu(Ⅲ)配合物的性质研究
17.Predicting the Property of Polycyclic Aromatic Hydrocarbons(PAHs) with Topological Quantum Method;拓扑量子方法预测多环芳香烃类化合物的性质
18.Synthesis, Structure and Property about the Complex with the Aromatic Ligand;含芳香环配体配合物的合成、结构与性质的研究
相关短句/例句

Aromatic compounds芳香物质
1.Changes of Aromatic Compounds Content and Effect of Nitrogen on Flavor Quality of Cucumber Friuts at Different Season;不同季节黄瓜果实芳香物质含量变化及氮对风味品质的影响
2.In this study, ultrasonic extraction, molecular sieve separation and single column were used to isolate aromatic compounds from Gynostemma pentaphyllum and mass spectrometry was used for qualitative analysis of the compounds.本研究通过超声波提取,分子筛分离、色谱柱单体分离出芳香物质并用气质质谱法对其芳香成分进行定性分析,共检测出芳香物质3种:二十二烷酸-1,2,3-丙三基酯,分子结构式为C66H129O6,分子量为1146;Dasycarpidan-1-甲醇醋酸酯,分子结构式为C20H31N2O2,分子量为331;9,12,15-十八碳三烯酸-2-苯基-1,3-二氧戊环-5-甲酯,分子结构为C28H40O4,分子量为440。
3.The aromatic compounds of 28 representative China Oolong tea was studied by gas chromatography and mass spectrometry analysis.采用气相色谱-质谱法对28个中国代表性乌龙茶芳香物质进行了研究。
3)Aroma component芳香物质
1.Aroma components of fruit was extracted by head-space solid phase microextraction(HS-SPME) and analyzed by Gas Chromatogram/ Mass Spectrum , to study the effect on sweet cherry aroma component of various varieties and development period.本课题于2004年3月~2005年7月分别在泰安苑庄樱桃园和江南大学分析测试中心进行,采用固相微萃取技术和气相色谱-质谱联用仪测试不同品种、不同发育期甜樱桃果实芳香成分,对果实的芳香物质组成进行初步的研究,并通过不同施氮处理对甜樱桃主要香气成分的影响,探讨果实芳香物质的代谢与氮素营养之间的联系。
2.Using bagged and unbagged Red Fuji apples picked in Yiyuan, Laizhou and Taian, Shandong Province in October 2003 as material, the effects of different growth districts and bagging on aroma components of Red Fuji apple were studied.根据试验结果可以初步认定其中10种含量较高的芳香物质为红富士苹果的特征芳香成分,依次为2-己烯醛、1-正己醇、乙酸己酯、2,4-山梨醛(E,E)、1-丁醇、2-己烯醛-1-醇-乙酸酯、2-甲基-1-丁醇、2-甲基-丁酸己酯、2-甲基丁酸丁酯和己酸。
4)aroma[英][?'r??m?][美][?'rom?]芳香物质
1.Encompassing the central task of characteristic aroma component of longan juice and its variation during key processing units, aroma components were systematically analyzed by integrated using Gas-Chromatogram and Mass-Spectrum (GC-MS) in this paper.果汁中芳香物质及口感、色泽、营养成分是评价果汁品质的重要指标。
2.Studies on the Aroma Compounds Analysis and Aroma Change during Processing of Mango;本文对芒果香气成分进行了分析,并对其加工过程中典型芳香物质的变化进行了研究。
5)Aroma components芳香物质
1.Aroma components in mature pineapple were extracted with Solid Phase Microextraction(SPME).采用固相微萃取(SPME)方法提取成熟菠萝的芳香物质,经气相色谱-质谱联机(GC/MS)分析,结合计算机检索技术对分离化合物进行鉴定,应用色谱峰面积归一法测定各成分的相对含量。
6)Aroma compounds芳香物质
1.Aroma compounds,fatty acid and lipoxygenase in forming aroma compounds of tomato fruits cultivated in greenhouse between different seasons were studied,taking cultivar‘Jiafen No.以佳粉15号番茄为试材,研究了秋冬茬、春茬两个不同栽培季节日光温室内营养液栽培的番茄成熟果实中主要芳香物质、脂肪酸含量及脂氧合酶活性的差异。
延伸阅读

芳香醛和芳香酮分子式:CAS号:性质:指含有羰基的芳香族化合物。羰基上的两个单键,一个与芳烃基连接,一个与氢连接的化合物是芳香醛,如苯甲醛C6H5CHO、苯乙醛C6H5CH2CHO;羰基上的两个单键分别与两个烃基连接的化合物是酮,两个烃基都是芳烃基的为纯芳香酮,如只有一个烃基是芳烃基的为混合芳香酮,两个烃基相同的称做简单酮,不同的称做混合酮。一般是液体或固体。化学性质活泼,能与亚硫酸氰钠、氢、氨等起加成反应,芳香醛易被弱氧化剂氧化成相应的羧酸。芳香酮不能被弱氧化剂氧化。具有较大工业价值,是重要的有机化工原料。