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   游离态香气 的翻译结果: 查询用时:0.263秒
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游离态香气
相关语句
  free aroma
     Corresponding with it,the content of catechin gradually decreased. The content of free aroma flucruantly increased during the processing of black tea congou.
     而伴随着糖苷类香气前体含量的持续下降和儿茶素含量的逐渐降低,游离态香气成分的含量呈波动性增加。
短句来源
     In case tea dhool was too dry,they would adsorb a large quantity of water from flowers,which caused untimely wilting of flowers,and then the hydrolase activity was inhibited and jasminum sambac couldn't released free aroma adequately.
     素坯的含水量太低,很快会吸收大量的鲜花水分,导致鲜花过早变黄,萎蔫,失去生机,不能充分释放游离态香气物质。
短句来源
     The numeral distribution of bound aroma procuror of glucoside from stems, leaves and shoots were reversed to those of free aroma.
     糖苷类结合态香气前体的数量分布与游离态香气的数量分布正好相反。
短句来源
  “游离态香气”译为未确定词的双语例句
     Variations of Respiration Rate, β-Glucosidase Activity, Volatiles, and Glycosidic Aroma Precursors During Spreading Fresh Tea Leaves
     鲜茶叶摊放过程中呼吸速率、β-葡萄糖苷酶活性、游离态香气和糖苷类香气前体含量的变化
短句来源
     Free-form aromas,bound-form aromas and the activities of enzymes participated in aroma releasing were also investigated.
     本文主要研究了茉莉花在离体开放过程中外观形态、感官品质、游离态香气和结合态香气、呼吸、鲜重、干重以及可能的香气释放酶活性的变化。
短句来源
     Effects of temperature and humidity on free-form aroma,respiratory rate,fresh weight,dry weight and the activities of enzymes relating to aroma releasing were also researched. Results showed that temperature made a notice impact upon the blooming and the aroma releasing of jasmine flower by effecting its respiration,enzyme activity and the evaporating rate of water.
     研究温度和水份对茉莉花开放过程中呼吸、鲜重、干重、游离态香气及部分香气释放酶活性的影响,结果显示,温度通过调控茉莉花的呼吸作用、香气释放酶活性和失水速率,从而影响茉莉花的开放释香,35℃有利于茉莉花的开放释香。
短句来源
     β-Glucosidase is an important enzyme which is responsible to the liberation of aroma constituents fromtheir glycosidically bound precursors.
     β─葡萄糖苷酶是将鲜叶中香气前体物质──糖苷转化为游离态香气的关键酶。
短句来源
     β Glucosidase activities and content of volatiles in spreading tea leaves increased obviously and reached peak by spreading for 4 h, then decreased and kept in this lower level.
     内源β 葡萄糖苷酶活性明显提高 ; 游离态香气的含量增加 ,摊放 4h最高 ,此后下降并稳定在这个相对低的水平上 ;
短句来源
  相似匹配句对
     The numeral distribution of bound aroma procuror of glucoside from stems, leaves and shoots were reversed to those of free aroma.
     糖苷类结合态香气前体的数量分布与离态香气的数量分布正好相反。
短句来源
     the contents of free and amorphous iron oxides and the cation exchange capacity decreased gradually.
     离态和无定形氧化铁含量逐渐减少;
短句来源
     During the manufacturing process free and bound alcoholic aromas showed different trends of dynamic change, and polyphenols in tea leaves decreased gradually.
     加工过程中,离态和键合态醇系香气成分呈现不同的动态变化趋势;
短句来源
     Charming fragrance
     香气迷人
短句来源
     Travel in Kuwait
     在科威特
短句来源
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  free aroma
In 92 wines of the varieties Riesling, Wei?burgunder, Silvaner and Rul?nder of three vintages (1989, 1990, 1991), from different regions and wine producers 160 free aroma compounds were quantitatively determined.
      
The first class consists of the free aroma compounds with those consisting of pyran and furan rings.
      


β-Glucosidase is an important enzyme which is responsible to the liberation of aroma constituents fromtheir glycosidically bound precursors.The change of β-glucosidase activity during the withering andfermentation of black tea was studied.Enzyme activity in the leaves increased gradually during the witheringand reached about 2-2.5 times of that in the fresh leaves.The change of enzyme activity was affected bywithering temperature and withering degree.Enzyme activity decreased during the fermentation,and thehigher...

β-Glucosidase is an important enzyme which is responsible to the liberation of aroma constituents fromtheir glycosidically bound precursors.The change of β-glucosidase activity during the withering andfermentation of black tea was studied.Enzyme activity in the leaves increased gradually during the witheringand reached about 2-2.5 times of that in the fresh leaves.The change of enzyme activity was affected bywithering temperature and withering degree.Enzyme activity decreased during the fermentation,and thehigher the fermentation temperature was,the faster the enzyme activity decreased.Therefore,withering and fermentation under low temperature was benificial to the increasing of enzylne activity and the formation ofaroma.

β─葡萄糖苷酶是将鲜叶中香气前体物质──糖苷转化为游离态香气的关键酶。对红茶萎凋、发酵过程中β─葡萄糖苷酶活性的变化动态研究结果表明,在萎凋期间,酶活性是逐步增强的,其活性达鲜叶的2—2.5倍,且受萎凋温度和萎凋程度的影响;在发酵进程中,酶活性迅速下降,且发酵温度越高,其活性下降越大。因此,低温萎凋与发酵有利于酶活性的是提高和香气的形成。

The content of free essential oil in stems was higher than that in leaves and whole shoots of Huangdan cultivar. The detected amount in stems was 20.95 mg / kg, the amount in shoots was 12.42 mg / kg, whereas the amount in leaves was only 8.15 mg / kg. Furthermore, the detected amount of free alcohol in stems was 14.87 mg / kg, and was 3.46 and 5.65 times of that from shoots and leaves, respectively. The aroma components in tea shoots was the most, and thirty-six components were detected. And twenty-four and...

The content of free essential oil in stems was higher than that in leaves and whole shoots of Huangdan cultivar. The detected amount in stems was 20.95 mg / kg, the amount in shoots was 12.42 mg / kg, whereas the amount in leaves was only 8.15 mg / kg. Furthermore, the detected amount of free alcohol in stems was 14.87 mg / kg, and was 3.46 and 5.65 times of that from shoots and leaves, respectively. The aroma components in tea shoots was the most, and thirty-six components were detected. And twenty-four and nineteen components were respectively identified in stems and leaves. The characteristic aroma profile of Chinese Oolong tea had been measured in the experimented fresh shoots, and the most of these components was contained in large amount in stems. The numeral distribution of bound aroma procuror of glucoside from stems, leaves and shoots were reversed to those of free aroma.

黄棪原料游离态香精油含量以茎中最高,达20.95 mg / kg,梢中含量为12.42 mg / kg,叶中为8.15 mg / kg;其中游离态醇类香气化合物也以茎中含量最高,为14.87 mg / kg,分别是梢、叶中醇类香气化合物的3.46和5.65倍。而香气的化学组成以梢中最丰富,测出36个组分;茎中测出24个组分;叶中仅测出19个。中国乌龙茶的特征香气组分在供试原料中大都检出,且绝大多数组分在茎中有较高的含量。糖苷类结合态香气前体的数量分布与游离态香气的数量分布正好相反。

s During 12 h term spreading of fresh tea leaves, with the extending of spreading time, water in leaves evaporated gradually, respiration rate decreased as well. β Glucosidase activities and content of volatiles in spreading tea leaves increased obviously and reached peak by spreading for 4 h, then decreased and kept in this lower level. The content of glycosidic aroma precursors significantly increased during 0~8 h spreading. After spreading for 10 h, it decreased to the similar level as that in fresh...

s During 12 h term spreading of fresh tea leaves, with the extending of spreading time, water in leaves evaporated gradually, respiration rate decreased as well. β Glucosidase activities and content of volatiles in spreading tea leaves increased obviously and reached peak by spreading for 4 h, then decreased and kept in this lower level. The content of glycosidic aroma precursors significantly increased during 0~8 h spreading. After spreading for 10 h, it decreased to the similar level as that in fresh tea leaves.

鲜茶叶在 12h摊放过程中 ,总的变化趋势是 :随着摊放时间的延长 ,叶组织逐步失水 ;细胞的呼吸速率逐渐降低 ;内源β 葡萄糖苷酶活性明显提高 ;游离态香气的含量增加 ,摊放 4h最高 ,此后下降并稳定在这个相对低的水平上 ;糖苷类香气前体含量较鲜茶叶上升 ,特别是在摊放 0~ 8h期间 ,后期有所下降 ,在摊放 10h后与鲜茶叶中的含量相当。

 
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