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辛辣物质
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  “辛辣物质”译为未确定词的双语例句
     Study on SPME-GC Determination of Allyl Isothiocyanate in Mustard Oil
     SPME/GC联用测定芥末油中辛辣物质异硫氰酸烯丙酯的研究
短句来源
     Studies on the stability of the piquancy in Wasabia paste and its producing technology
     山葵酱辛辣物质的稳定性及生产工艺研究
短句来源
     A method for simultaneous determination of a pungent substance, allyl isothiocyanate(AITC), in mustard oil sample was studied using headspace solid-phase microextraction (SPME) and gas chromatography(GC).
     研究使用顶空固相微萃取 (SPME)技术与气相色谱 (GC)联用测定芥末油中辛辣物质异硫氰酸烯丙酯。
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  相似匹配句对
     Studies on the stability of the piquancy in Wasabia paste and its producing technology
     山葵酱辛辣物质的稳定性及生产工艺研究
短句来源
     On Substance
     论物质
短句来源
     Basic knowledge of analytical reagents-biological material of high molecular weight
     生物高分子物质
短句来源
     Study on Allyl Isothiocyanate (AITC), a Pungent Flavor Substance in Food
     食用辛辣风味物质异硫氰酸烯丙酯(AITC)的研究
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The wasabi,horseradish and mustard,which all belong to crucifer,are the main raw material for the processing of piquant catchup. This paper summarized the piquancy component and its function,and introduced the research progress of the component as a kind of antimicrobiol.

山葵、辣根、芥末同系十字花科植物,是加工辛辣调味酱的主要原料,该文就其辛辣成分及功能做一综述,并谈谈这一辛辣物质作为抗菌剂的研究进展。

The Wasabia paste is an essential flavoring for eating uncooked fish flake in Japan.By analyzing the content change of the main piquancy-allyl isothiocyanate in the paste, the stability and sterilization condition of the Wasabia paste were discussed.A feasible producing technology and product standard were put forward.

山葵在日本做为生鱼片必不可少的调味料。我国现有引种。通过测定主要辛辣物质异硫氰酸丙烯酯在酱体中含量的变化 ,探讨了山葵酱辛辣物质在酱体中的稳定性及杀菌条件 ,确定生产工艺和产品质量标准

A method for simultaneous determination of a pungent substance, allyl isothiocyanate(AITC), in mustard oil sample was studied using headspace solid-phase microextraction (SPME) and gas chromatography(GC). Orthogonal design of 4 factors at 4 levels was applied for the optimization of Headspace system parameters: extraction temperature, stir speed, extraction time, and desorption time, which were set at 40℃, 900r/min, 30min, 5min, respectively. The results showed that extraction temperature and stir speed were...

A method for simultaneous determination of a pungent substance, allyl isothiocyanate(AITC), in mustard oil sample was studied using headspace solid-phase microextraction (SPME) and gas chromatography(GC). Orthogonal design of 4 factors at 4 levels was applied for the optimization of Headspace system parameters: extraction temperature, stir speed, extraction time, and desorption time, which were set at 40℃, 900r/min, 30min, 5min, respectively. The results showed that extraction temperature and stir speed were main factors influencing extraction efficiency, and extraction temperature had greater influence on AITC. Under the optimum conditions, linear limits of the method were in the range 0.02μL/L~0.60μL/L(r=0.9964),the recoveries were in the range 91.18%~1.064%,And relative standard deviation(RSD) of the method was 1.99%~4.27%,limit of detection was 0.0056μL/L.

研究使用顶空固相微萃取 (SPME)技术与气相色谱 (GC)联用测定芥末油中辛辣物质异硫氰酸烯丙酯。采用正交设计研究了萃取温度、搅拌速度、萃取时间、解吸时间四因素四水平对萃取效率的影响 ,结果表明 ,影响萃取效率的主次因素依次为萃取温度、搅拌程度、萃取时间、解吸时间 ;以萃取温度 4 0℃、搅拌程度 90 0r/min、萃取时间30min、解吸时间 5min为最理想。该方法在含异硫氰酸烯丙酯 0 .0 2 μL/L~ 0 .6 0 μL/L范围内线性良好 ,相关系数r=0 .996 4;对芥末油中加标异硫氰酸烯丙酯 0 .10 μL/L、0 .2 0 μL/L、0 .30 μL/L ,回收率分别为 91.18%、94 .36 %、10 6 .4 % ,相对标准偏差分别为 2 .32 %、1.99%和 4 .2 7% ;最小检出限为 0 .0 0 5 6 μL/L。

 
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