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aromatic matter
相关语句
  香气物质
     Aromatic matter was the important factor of tobacco quality.
     香气物质是反映烟叶质量的重要品质因素。
短句来源
     Studies were conducted on the effect of nitrogen fertilizer kinds on growth, photosynthetic rate, yield, value and content of aromatic matter of oriental tobacco.
     研究了不同氮肥种类对香料烟生长、光合速率、产量、产值及香气物质含量的影响.
短句来源
     Effects of different picking methods on chemical composition and content of volatile aromatic matter of upper leaves in flue-cured tobacco were studied.
     研究了不同采收方式对烤烟上部烟叶化学成分和主要挥发性香气物质含量的影响。
短句来源
     The phenotype of aromatic matter was controlled by genetic and environment factors. The former affected the property and kind of aromatic matters; the latter mainly affected the content and proportion of aromatic matters.
     烟叶香气物质受遗传因素和环境因素共同作用,遗传因素影响香气物质的性质和种类,环境因素则主要影响香气物质的含量和组成比例。
短句来源
     Applying sesame oilcake could increase the typical aromatic matters and the total aromatic matter content of oriental tobacco.
     施牛粪有利于提高香料烟特征香气物质赖百当类的含量;
短句来源
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  香味物质
     Study on relationship between property of the aromatic matter in food and topological index~nL
     食品香味物质的性质与拓扑指数~nL的相关性
短句来源
     ON CORRELATIVITY BETWEEN MOLECULAR CONNECTIVITY AND PHYSICO CHEMICAL CHARACTER FOR THE AROMATIC MATTER IN FOODS
     食品香味物质分子连结性指数与其理化性质的相关性
短句来源
     Quantitative structure-activity relationship of the aromatic matter in food using autocorrelation topological index
     食品香味物质自相关拓扑指数与理化性质的定量关系
短句来源
  “aromatic matter”译为未确定词的双语例句
     Effect of Sesame Seed Cake on Chemistry Component and Aromatic Matter of Tobacco
     配施饼肥对烤烟化学成分·致香物质成分的影响
短句来源
     Tea contains teapolyphenol, caffeine, aromatic matter and verious nutrients.
     茶叶中含有茶多酚、咖啡碱、芳香物质及多种营养物质。
短句来源
     The effect of sesame seed cake on quality of tobacco was evaluated through the analysis of chemistry component and aromatic matter.
     通过对烤烟化学成分、致香物质变化的研究,评价配施饼肥对烤烟品质的影响。
短句来源
     The results showed fermented sesame seed cake could promote chemistry component to correspond with good quality, and improve the composition and content of aromatic matter, but if the quantity of sesame seed cake fertilized was too much, tobacco quality would fall.
     研究结果表明,腐熟饼肥可促进化学成分更加协调,改善致香物质组成及含量,提高烟叶品质,但并不是饼肥用量越多越好;
短句来源
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Detoxification efficiency of rapeseed meal(RSM)treated by "Ankui"detoxify agent was 94.96 percent.Feeding trial showed that 17% of RSM(treated)with the same as protein level of soybean meal for growing and finishing pig diets(SBM)didn't affected the pig production(P>0 05),and the carcass merit and the growth and metoblism of the other tissues or organs were well,but the thyroid glands were swelled slightly.The detoxicated rapeseed meal(DRSM)earned 24.92 Yun per pig more than the SBM diet used in the trial.It...

Detoxification efficiency of rapeseed meal(RSM)treated by "Ankui"detoxify agent was 94.96 percent.Feeding trial showed that 17% of RSM(treated)with the same as protein level of soybean meal for growing and finishing pig diets(SBM)didn't affected the pig production(P>0 05),and the carcass merit and the growth and metoblism of the other tissues or organs were well,but the thyroid glands were swelled slightly.The detoxicated rapeseed meal(DRSM)earned 24.92 Yun per pig more than the SBM diet used in the trial.It was showed that the production level was better in aged than younger pigs for needing an adaptation to the DRSM.Many complex physical and Chemincal reactions took placed within RSM under the detoxcation peroid and produced aromatic matter which can promote animals feed intake instead of the original bitter tastes.It was no using to add the other flavour in the DRSM for itself contained a good taste.

使用安科Ⅰ号脱毒剂处理过的菜粕,脱毒率达93.96%。饲养试验证明,在生长肥育猪日粮中用量达17%时,可以替代日粮中等蛋白水平的豆粕而不影响其生产水平(P>0.05)。长期大量使用,除对甲状腺组织有轻微的致肿作用外,对试猪的胴体品质以及其他各组织器官的发育与代谢无不良影响。使用脱毒菜粕较豆粕日粮头均多获利24.92元。生长肥育猪对脱毒菜粕需一适应过程,生产上表现后期饲喂效果较前期好。菜粕在本法脱毒过程中发生了复杂的理化反应,消除了原先的辛辣味,并产生对动物具有诱食作用的芳香物质,适口性好,无需另外补添诱食调味剂

A brlef review of calculation methods of the molecular connectivity index (MCl) hasbeen carried out in the paper. The correlativity between MCI and the chromatographic retainindex(RI) of the ester in spirituous liquors, and the threshold value(T) of the ketone in teais discussed. The results indicate that MCI is linearly related to RI or T, and can be used topredict the physicochemical parameters of the aromatic matter in food.

本文简要介绍了分子连结性指数法的产生、发展和计算方法,主要讨论了食品香味物质分子连结性指数与色谱保留值及香气阈值之间的依存关系.结果表明,它们之间有较好的线性关系,这说明可以用分子连结性指数来预测上述理化参数.

Studies on the membrane lipid peroxidati0n and the change 0f interior quality of tobacco leaf during curing wereconducted by using self-made temperature and moisture automatic control electric-heated curing barn- The resultsshowed that as the curing process procecding, the activity of superoxide dismutase (SOD) and peroxidase (POD) de-creased gradually and the c0ntent of mal0ndialdehyde (MDA) increased. 72 hours later, the activity of superoxidedismutase (SOD) and peroxidase (POD) disappearsed. 60 hours later,...

Studies on the membrane lipid peroxidati0n and the change 0f interior quality of tobacco leaf during curing wereconducted by using self-made temperature and moisture automatic control electric-heated curing barn- The resultsshowed that as the curing process procecding, the activity of superoxide dismutase (SOD) and peroxidase (POD) de-creased gradually and the c0ntent of mal0ndialdehyde (MDA) increased. 72 hours later, the activity of superoxidedismutase (SOD) and peroxidase (POD) disappearsed. 60 hours later, the content 0f malondialdehyde (MDA) got tothe highest level. The relation between tobacc0 leaf interior quality and the membrane peroxidation is minus. The de-gree of membrane peroxidation reached the highest under the condition of high temperature yellowing and high speedcolorfixing and the l0west under the condition of low temperature yell0wing and low speed color-fixing on the con-trary, the content of chemical components was appropriate and the ratio among different composition was compatib1eunder the condition of the latter. The content of main aromatic matter in tobacco 1eaf was high and the quality andvolume of aroma were well. Under the condition of high temperature yell0wing or high speed col0rfixing, the tobaccoleaf quality decreased'at diffrent degree. The effect of yellowing temperature on the membrane perxidation degree andtobacco leaf interior quality was larger than the effect of the speed of temperature rising in color-fixing stage.

采用自行设计的温湿度自控电热烤烟箱研究了烘烤过程中烟叶的膜脂过氧化作用及烟叶内在品质的变化。结果表明,随烘烤时间发展,超氧化物歧化酶(SOD),过氧化物酶(POD)活性减小,丙二醛(MDA)含量增加,烘烤72h后SOD和POD活性消失;60h后,MDA积累达到最大值。烟叶的内在品质与膜脂过氧化水平呈负相关。高温快烤条件下,烟叶的膜脂过氧化水平最高,低温慢烤则降低;与此相反,低温慢烤条件下,烟叶的化学成分含量适宜,各成分间比例协调,叶内主要致香物质数量多,含量高,香气质好量足。高温变黄或快速升温定色,烤后烟叶内在质量都有不同程度的下降,且变黄温度对膜脂过氧化水平和烟叶内在质量的作用较定色升温速度对二者的影响要大。

 
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