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no oxygen closed systems
相关语句
  无氧密闭体系
     Studies on Browning Reaction Products in No oxygen Closed Systems
     无氧密闭体系L-丙氨酸与D-葡萄糖棕色化产物的研究
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  相似匹配句对
     7 and oxygen No.
     7和No .
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     No!
     不!
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     No.
     染色体形态分别为:No.
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     And the creation velocity of reactive oxygen in Seaweed No.
     相反,海带No.
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     oxygen isolation;
     氧的隔绝;
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The mailard reaction products (MRPs) derived from equimolar amounts of L-valine and reducing sugars in glycerol were prepared at 160℃ for 45 min in no-oxygen closed model system and in open systern. The MRPs color intensity and amino acid residue were investigated byn UV and HPLC respectively. Thes volatile components form closed and open systerns were isolated by steam distillation and analyzed by GC and GC-MS. The volatile products were further evaluated for antloxidative activity,...

The mailard reaction products (MRPs) derived from equimolar amounts of L-valine and reducing sugars in glycerol were prepared at 160℃ for 45 min in no-oxygen closed model system and in open systern. The MRPs color intensity and amino acid residue were investigated byn UV and HPLC respectively. Thes volatile components form closed and open systerns were isolated by steam distillation and analyzed by GC and GC-MS. The volatile products were further evaluated for antloxidative activity, measured by the oxidation of heptanal to heptanoic acid in room temperature. It was observed that the rate of browning in open system in quicker than in no-oxygen closed system. However, the closed system gave more volatile compounds and stronger antioxidative effect. Twenty-six compounds, including pyrazine, dioxolane, acid, ester and pyridine, pyrrole, pyranone wee indentified in closed system, but only fifteen compounds were found in open system. The formation pathways and sensory properties of these falvor components were described.

对无氧密闭体系和敞开(常压)体系中等摩尔量的缬氨酸与还原糖,在180℃丙三醇溶剂体系内反应45min的棕色化产物的颜色深度、氨基酸残留量、主要挥发性组分及其抗氧性进行对比分析,发现在无氧密闭体系中的棕色化产物有更多的香味成分和较好的抗氧性。

The Browning reaction products (BRPs) derived from L alanine and D glucose were prepared under different reaction conditions (pH, reaction time and solvents) in no oxygen closed system and in open system. The effects of reaction conditions on the properties (color intensity, amino acid residue and organoleptic evaluation of the treated cigarettes) were investigated. The ethersoluble compounds of the BRPs from different solvent systems were further analyzed by GC and GC MS.

采用无氧密闭环境制备了不同反应条件下(pH值、反应时间、溶剂配比)L-丙氨酸或D-葡萄糖的棕色化反应产物,研究了反应条件对棕色化产物性质(颜色深度A420nm,氨基酸残留量和在卷烟中的加香效果)的影响规律,并探讨了无氧密闭环境和敞开环境对棕色化产物的影响。对评吸结果较好的产物与其不同溶剂下的棕色化产物的醚溶性成分进行了对比分析。

 
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