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flavouring component
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  “flavouring component”译为未确定词的双语例句
    MEASUREMENT OF BETAINE AS FLAVOURING COMPONENT IN SEAFOOD PRODUCTS
    海产品中呈味成份甜菜碱的测定
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    It was suggested that the content and ratio of main flavouring component resulted in different style of various liquor.
    指出主体香成分的含量比例构成了各种香型白酒的不同风格。
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A natural flavouring agent for white rice was developed through studies on flavouring components of flavoured rice and its characteristic flavouring components. The first production line of flavouring agent for white rice in China was set up.

通过对香米香气成分及其特征香气成分的研究,研制出天然大米增香剂,并建成了第一条国产大米增香剂生产线。

We studied the liquor chromatic spectrum structure and gave examples of the components content of some famous liquor in this paper. It was suggested that the content and ratio of main flavouring component resulted in different style of various liquor. Generally, the total amount of ester and acid in liquor is famous liquor > quality liquor> common liquor> liquid liquor, and the total acid in quality liquor is twice than that in common liquor, 5~10 times than that in liquid liquor; and the total ester in...

We studied the liquor chromatic spectrum structure and gave examples of the components content of some famous liquor in this paper. It was suggested that the content and ratio of main flavouring component resulted in different style of various liquor. Generally, the total amount of ester and acid in liquor is famous liquor > quality liquor> common liquor> liquid liquor, and the total acid in quality liquor is twice than that in common liquor, 5~10 times than that in liquid liquor; and the total ester in quality liquor is 7~11 times than that in common and liquid liquor. Namely,the ratio relationship of the main flavoring structure and the assistant flavoring structure plays an important role in liquor quality and liquor style.

讨论了白酒色谱骨架成分 ,并例举了部分名优白酒的成分含量。指出主体香成分的含量比例构成了各种香型白酒的不同风格。酯和酸的总量构成是名酒>优质酒>普通白酒>液态白酒 ,优质酒的总酸超过普通白酒1倍左右 ,超过液态白酒5~10倍 ,其总酯比普通白酒和液态白酒高7~11倍。主体香成分与助香成分的比例关系对酒质和香型的影响举足轻重。

The analysis of the trace flavouring components in liquor by gas chromatography is usually done by FID detector with quantification by internal standard method. The source of error includs dosing reagent, measure of the area of chromatogram peak, decrease of the quality of chromatogram column, the temperature of the samples for measure and sample introduction techniques etc. And the countermeasures are: 1. Adjustment of the metric apparatus. Agent scale is used for direct weighing when the standard solution...

The analysis of the trace flavouring components in liquor by gas chromatography is usually done by FID detector with quantification by internal standard method. The source of error includs dosing reagent, measure of the area of chromatogram peak, decrease of the quality of chromatogram column, the temperature of the samples for measure and sample introduction techniques etc. And the countermeasures are: 1. Adjustment of the metric apparatus. Agent scale is used for direct weighing when the standard solution and 2% internal standard is prepared. 2. Application of chromatogram manage machine for automatic calculation and apparatus measure. 3. Badly damaged or aged chromatogram column should be substituted by new ones, if not fully damaged, it could be improved by aged chromatogram column. 4. The temperature of the samples for measure should be controlled between 15~32℃. 5. The gasification room should be cleaned termly and parallel tests done meanwhile.(Tran.by YUE Yang)

气相色谱法分析白酒中的微量香气成分 ,一般采用FID检测器 ,以内标法定量。在实验过程中 ,其误差来源包括试剂配制、色谱峰面积测量、色谱柱质量下降、待测样品温度及进样技术等。解决误差的办法 :①校正计量器具 ,制备标准溶液及2 %内标时 ,用试剂天平直接称量 ;②使用色谱处理机进行仪器测量、自动计算 ;③对未完全损伤的柱子 ,以老化色谱柱提高柱效 ,严重损伤、老化者 ,应更换新柱 ;④样品待测温度应控制在15~32℃之间 ;⑤定期清理气化室 ,并做平行试验。(单雨)

 
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