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The aroma constituents present in apricot fruit during three different developmental stages were studied. The three stages include mature green stage, commercial ripe, and tree ripe stage. The fruits were sampled by simultaneous distillation-extraction. The concentrated extracts were analyzed by capillary gas chromatography-mass spectrometry. The aromatic constituents behaved differently during the fruit developmental period. Alcohols, aldehydes, ketones, lactones, esters and acids were the major...

The aroma constituents present in apricot fruit during three different developmental stages were studied. The three stages include mature green stage, commercial ripe, and tree ripe stage. The fruits were sampled by simultaneous distillation-extraction. The concentrated extracts were analyzed by capillary gas chromatography-mass spectrometry. The aromatic constituents behaved differently during the fruit developmental period. Alcohols, aldehydes, ketones, lactones, esters and acids were the major constituents in the sample extracts. A total of 35 compounds were identified in the mature green stage, including (E)-2-hexenal, linalool, α-terpineol, (E)-2-hexen-1-ol, hexanal, 1-hexanol. Forty-five compounds at commercial ripe stage were detected, among them the important compounds were (E)-2-hexenal, linalool, α-terpineol, hexanal, ocimenol and geraniol. Meanwhile, 44 were found at tree ripe stage, and the main components were linalool, (Z, Z, Z)-methyl 9, 12, 15-octadecatrienoate, α-terpineol, γ-decalactone, γ-dodecalactone, butyl acetate, hexyl acetate. The maximum of C6 aldehydes and alcohols were found at mature green stage, diminishing in concentration as ripening proceeded. Several terpenic alcohols were found at different stages of ripening. Their maximum concentrations were found at commercial ripe stage. To the contrary, the presence of lactones and ketones was not detectable until the commercial ripe stage. Some esters were also found such as butyl acetate, 3-hexenyl acetate, hexyl acetate, 2-hexenyl acetate, etc. Except 2-hexenyl butanoate and 2-hexenyl hexanoate , the levels of others increased during fruit maturation.

采用同时蒸馏萃取和气相色谱-质谱(GC-MS)技术,对绿熟期、商熟期及完熟期等3个不同发育时期的新世纪杏果实香味组分进行了鉴定。结果表明,新世纪杏的香味共68种,主要成分为醇类、醛类、酮类、内酯类、酯类和酸类,但在果实成熟过程中,香味组分及含量差异很大。绿熟期检出香味成分35种,含量较多的有(E)-2-己烯醛、芳樟醇、α-萜品醇、(E)-2-己烯-1-醇、己醛、1-己醇;商熟期共检出香味成分45种,主要有(E)-2-己烯醛、芳樟醇、α-萜品醇、己醛、罗勒烯醇、香叶醇;完熟期共检出香味成分44种,主要包括芳樟醇、(Z,Z,Z)-9,12,15-三烯十八酸甲酯、α-萜品醇、γ-癸内酯、(E)-2-己烯醛、γ-十二内酯、乙酸丁酯、乙酸己酯。C6醛类和醇类的含量在绿熟期最高,随着果实成熟逐渐下降;而大多数萜烯醇类在商熟期含量达最高;内酯类和酮类直到商熟期才检测出;还检测出大量的酯类化合物,如乙酸丁酯、乙酸-3-己烯酯、乙酸己酯、乙酸-2-己烯酯等。除丁酸-2-己烯酯和己酸-2-己烯酯外,其它酯类的含量随着果实成熟而逐渐增多。

This paper analysed aromatic constituents of three species of Camellia flowers. 37 compounds were identified in‘Kramer's Supreme’, 27 in‘Scentsation’and 34 in C. grijsii Hance. The main compounds were alcohol, aldehyde, ester, alkyl, alkene and linaloloxide. Linalool was on the top of the compounds list in‘Kramer's supreme’. Nonanal and linalool was dominant in‘Scentsation’. In C. grijsii Hance, cis-linaloloxide Ⅱ and phenylethyl alcohol kept ahead. The content of alcohol was higher on florescent prophase...

This paper analysed aromatic constituents of three species of Camellia flowers. 37 compounds were identified in‘Kramer's Supreme’, 27 in‘Scentsation’and 34 in C. grijsii Hance. The main compounds were alcohol, aldehyde, ester, alkyl, alkene and linaloloxide. Linalool was on the top of the compounds list in‘Kramer's supreme’. Nonanal and linalool was dominant in‘Scentsation’. In C. grijsii Hance, cis-linaloloxide Ⅱ and phenylethyl alcohol kept ahead. The content of alcohol was higher on florescent prophase in two variety, while ester came up on anaphase. In C. grijsii Hance, alcohol was descended alone with florescent process.

对红山茶品种‘克瑞墨大牡丹’、‘香神’、物种攸县油茶的鲜花香气成分进行了GC/MS分析,鉴定了‘克瑞墨大牡丹’香气成分37种,‘香神’香气27种,攸县油茶34种,主要以醇、醛、酯、烯、烷及芳樟醇氧化物为主。‘克瑞墨大牡丹’芳樟醇相对含量远高于其它成分,‘香神’以壬醛和芳樟醇含量最高,而攸县油茶却以顺-芳樟醇氧化物Ⅱ和苯乙醇占优势。两个品种在开花前期醇类含量较高,后期酯类成分含量增加,攸县油茶在开花前期醇类物质含量高,越到后期含量越低。

 
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