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aromatic constituent
相关语句
  香气成分
     The highest content of aromatic constituents in all cultivars of Dangui and other four famous oolong tea was nerotidol,especially in Dangui and its female parent(Rougui) reaching 69 % and 61 % respectively,showing that nerotidol was the main aromatic constituent of oolong tea in Fujian Province.
     丹桂与其他4个名优乌龙茶品种香气成分含量最高的都是橙花叔醇,说明橙花叔醇是构成福建乌龙茶品种最主要的香气成分。 尤其是丹桂与其母本肉桂的橙花叔醇含量均很高,分别达69%和61%。
短句来源
  “aromatic constituent”译为未确定词的双语例句
     The aromatic type of fragrant green tea was determined by content, composition and different sensory threshold value of each aromatic constituent.
     花香绿茶的香型由各香气成分的组成、含量及其各自阈值决定。
短句来源
     The effects of organic nitrogen ratio on the yield,value,the content of aromatic constituent and sensory evaluation of oriental tobacco were studied in Hutubi County and Chabuchar County.
     1999—2001年在新疆呼图壁县和察布查尔县研究了有机氮用量对香料烟产量、产值、香气物质含量和感官质量的影响.
短句来源
     The results demonstrate that the most contributing things to the effect of CRM are the content of aromatic constituent and colloid;
     关联度的结果表明,对胶粉改性沥青改性效果起主要作用的是基质沥青的芳香分含量和沥青质含量。
短句来源
  相似匹配句对
     The constituent proportion of N. P.
     影响最大的是N,其次是P,K居尾。
短句来源
     The results demonstrate that the most contributing things to the effect of CRM are the content of aromatic constituent and colloid;
     关联度的结果表明,对胶粉改性沥青改性效果起主要作用的是基质沥青的芳香分含量和沥青质含量。
短句来源
     THE DEVELOPMENT OF AROMATIC TECHNOLOGIES
     芳烃生产的技术进展
短句来源
     Aromatic Heterocyclic Polymers
     芳杂环高分子
短句来源
     The aromatic type of fragrant green tea was determined by content, composition and different sensory threshold value of each aromatic constituent.
     花香绿茶的香型由各香气成分的组成、含量及其各自阈值决定。
短句来源
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Two selected typical straight paving asphalts were separated into 10~12 narrow fractions by supercritical fluid destraction process.Each narrow fraction was further divided into four constituents by SARA analysis method.Both the saturate and aromatic constituents of each narrow fraction were then dewaxed.Thus the content of saturated and aromatic waxes and their distributions in the asphalt were obtained.It was observed that the wax distributions in the two asphalts are completely different....

Two selected typical straight paving asphalts were separated into 10~12 narrow fractions by supercritical fluid destraction process.Each narrow fraction was further divided into four constituents by SARA analysis method.Both the saturate and aromatic constituents of each narrow fraction were then dewaxed.Thus the content of saturated and aromatic waxes and their distributions in the asphalt were obtained.It was observed that the wax distributions in the two asphalts are completely different.

本文选用两种不同基属原油的直馏道路沥青,用超临界流体精密分离法分成窄馏分,用色谱法将窄馏分分成四组分,对其中的饱和烃组分和芳香烃组分进行含蜡量测定,分别得到饱和组分蜡和芳香组分蜡的分布情况.发现不同基属原油的沥青,饱和组分蜡和芳香组分蜡的分布是完全不同的.

The aromatic constituents in dark green teas manufactured by orthodoxpile-fermenting(OPF)and sterile pile-fermenting(SPF)respectively wereanalyzed and compared by GC and GC/MS.OPF sample contained moreterpenols and phenols,while SPF sample contained more aldehydes andketones.Results showed that the water-thermal effect accelerating degra-dation of fatty matters was dominant in the SPF process and microbialmetabolism producing terpenols and phenols was obvious in the OPFprocess.Through the analysis,11 characteristic...

The aromatic constituents in dark green teas manufactured by orthodoxpile-fermenting(OPF)and sterile pile-fermenting(SPF)respectively wereanalyzed and compared by GC and GC/MS.OPF sample contained moreterpenols and phenols,while SPF sample contained more aldehydes andketones.Results showed that the water-thermal effect accelerating degra-dation of fatty matters was dominant in the SPF process and microbialmetabolism producing terpenols and phenols was obvious in the OPFprocess.Through the analysis,11 characteristic compounds were tentativelyidentified in the aromatic constituents in dark green tea:6-methyl-5-hept-adien-2-one,phloroglucinol,methyl azulene,a-cubebene,N,N-dimethyl-2-pyrimidinamide,α-copaene,β-copaene,2-pentyl-pyridine,O-cresol,3-am-ino-4-methyl phenol and dibenzofuran.

用气相色谱和色—质联用技术分析了无菌渥堆和传统渥堆处理的黑毛茶中香气组成的变化,并探明了微生物在黑毛茶香气形成中的作用。研究表明,传统处理样品中萜烯醇和酚类化合物的含量较高,而无菌处理的样品中醛、酮类化合物含量较高。在无菌处理中以使脂质等自动降解的湿热作用为主,在传统处理中能产生萜烯醇类化合物及酚类化合物的微生物作用则较为突出。通过分析,在黑毛茶中鉴定出11种一般绿茶未曾检出的香气成分:6-甲基-5-庚二烯-2-酮、间苯三酚、甲薁、α-荜澄茄油烯,N,N-二甲基-2-嘧啶酰氨、α-玷(王巴)烯、β-玷(王巴)烯、α-戊基-吡啶、邻甲酚、3-氨基-4-甲基苯酚及二苯并呋喃。它们赋予了黑茶以特征香气。

The aroma constituents in roasted green tea manufactured by "improving aroma by raising temperature" (IART) method and traditional method (TM) at the end of roasting were analyzed by GC and GC/MS, respectively. The results showed that there was no remarkable difference in the main compositions between IART and TM, but content of almost all the aromatic constituents of IART increased except a few constituents. Soluble sugars and free amino acids were also analyzed with HPLC and the result revealed...

The aroma constituents in roasted green tea manufactured by "improving aroma by raising temperature" (IART) method and traditional method (TM) at the end of roasting were analyzed by GC and GC/MS, respectively. The results showed that there was no remarkable difference in the main compositions between IART and TM, but content of almost all the aromatic constituents of IART increased except a few constituents. Soluble sugars and free amino acids were also analyzed with HPLC and the result revealed that the content of soluble sugars and amino acids except Glu and His were decreased and the content of Amadori compounds increased in IART sample. Therefore, the changes of these compounds were beneficial to the aroma formation during IART process.

用GC,GC/MS分析炒青绿茶干燥后期采用“升温增香”技术和一般方法加工所得茶样香气.结果表明:采用“升温增香”技术比一般方法加工的茶样,香气组分差异不明显,但含量差异明显,大部分含量明显上升.利用高效液相色谱法分析茶样游离氨基酸和可溶性糖组分含量.结果表明:同一般加工方法相比,“升温增香”所得茶样氨基酸总量及除谷氨酸、组氨酸外其它氨基酸含量下降;可溶性糖总量及组分含量下降.糖胺化合物含量上升.在“升温增香”过程中这些物质的变化有利于茶叶香气的发展.

 
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