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芳樟醇氧化物
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  “芳樟醇氧化物”译为未确定词的双语例句
    The volatile oil was analyzed by GC/MS, and fifty-five compounds, which occupied 83.74% of the total oil, were identified. The principal compositions of the volatile oil were: Trans-linaloloxide (8.94%), Phenylethyl alcohol (8.81%), Cis-linaloloxide (7.11%), Germacrene D (5.16%) and β-Bisabolene (3.52%).
    并进行GC/MS/DS研究,鉴定出占挥发油总组成83.74%的55种成分的化学结构,其主要成分为:反-芳樟醇氧化物(8.94%)、苯乙醇(8.81%)、顺-芳樟醇氧化物(7.11%)、大牦牛儿烯D(5.16%)、β-甜没药烯(3.52%)等
短句来源
    The headspace aromamainly contains cis-3-hexenyl acetate,cis-3-hexenol,linalool oxideII ,Iinalool, methy benzoate, germacrene,benzyl acetate, farnisene,caryophyllene.
    头香的组分数和含量都少,头香中含有较多的乙酸顺-3-己烯酯、顺-3-己烯醇、芳樟醇氧化物Ⅱ、芳樟醇、苯甲酸甲酯、Germacrene、乙酸苄酯、法尼烯、石竹烯;
短句来源
    The essential oils were prepared from pumelo peel and 4 kinds of scented teas by using simultaneous distillation and extraction, where 39 compounds were identified by capillary gas chromatography-mass spectrometry. The main components were limonene, myrcene, β-pinene, α-panasinsen, linalool oxide I, germacrene D, etc.
    采用同时蒸馏萃取方法提取柚子皮和4种柚子皮茶的精油,进行气相色谱和气质联机分析,共鉴定出39种香气成分,其主要成分是柠檬烯、月桂烯、β-蒎烯、α-Panasinsen、芳樟醇氧化物I和大根香叶烯D等。
短句来源
    Among which benzyl alcohol,translinalooloxide (furanoid),cis-linalooloxide (fu- conoid),3,7-dimethy-1,5,7-octatrien-3-ol,β-phenylethanol,translinalooloxide (pyranoid), geraniol,indole,cisjasmone,pasmine lactone,nerolidol and mthyl jasmonate are the typical character the aroma constituents.
    从中找出了12种典型特征香气成分:苯乙醇、反-芳樟醇氧化物(吡喃型)、顺-芳樟醇氧化物(呋喃型)、3,7-二甲基-1,5,7-辛三烯-3-醇、苯甲醇、反-芳樟醇氧化物(呋喃型)、香叶醇、吲哚、顺-茉莉酮、茉莉酮内酯、橙花叔醇和茉莉酮酸甲酯。
短句来源
    The characteristic aroma components of Qimen black tea which wasmade by Zhuye population and changes of the aroma components duringthe processing procedures were investigated by GC and GC/MS. The maincomponents of the Qimen black tea were hexanal,1-penten-3-ol,(E)-2-hexenal,(Z)-3-hexenal,linalool oxide Ⅱ,linalool,geraniol and nerolidol.
    通过对祁红当家品种——槠叶群体种及其适制绿茶的亲缘种——安徽7号(对照)在加工红茶的过程中香气形成的动态分析和比较研究表明,在祁红检出的110多种香气成分中,己醛,1-戊烯-3-醇、反-2-己烯醛、顺-3-己烯醇、芳樟醇氧化物Ⅱ、芳樟醇、香叶醇、橙花叔醇等含量较高。
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The aroma concentrate of Sichuan Oolong Tea,obtained by distillationunder low temperature and reduced pressure,was analysed with GC-MS-DS and checkedby the retention values of GC.The following 19 compounds were identified:acetone,ethyl acetate,cis-3-hexen-1-ol,cis-3-hexenyl acetate,benzyl alcohol,trans-linalooloxide(furanoid),cis-linalooloxide(furanoid),linalool,2-phenylethanol,trans-linalooloxide(pyranoid),cis-3-hexenyl butyrate,myrcene,cts-3-hexen-1-yl caproate,jasmone,nero-lidol,farnesol,methyl jasmonate,n-hexadecane...

The aroma concentrate of Sichuan Oolong Tea,obtained by distillationunder low temperature and reduced pressure,was analysed with GC-MS-DS and checkedby the retention values of GC.The following 19 compounds were identified:acetone,ethyl acetate,cis-3-hexen-1-ol,cis-3-hexenyl acetate,benzyl alcohol,trans-linalooloxide(furanoid),cis-linalooloxide(furanoid),linalool,2-phenylethanol,trans-linalooloxide(pyranoid),cis-3-hexenyl butyrate,myrcene,cts-3-hexen-1-yl caproate,jasmone,nero-lidol,farnesol,methyl jasmonate,n-hexadecane and 2,6,10,14-tetramethyl-pentadecane.

四川乌龙茶在低温减压蒸馏所得香气浓缩物经气相色谱-质谱联用测定,以气相色谱保留值验证,鉴定出19个化合物,它们是:丙酮,乙酸乙酯,顺-3-己烯醇-[1],乙酸顺-3-己烯酯,苯甲醇,反-芳樟醇氧化物(呋喃型),顺-芳樟醇氧化物(呋喃型),芳樟醇,苯乙醇,反-芳樟醇氧化物(吡喃型),丁酸顺-3-己烯酯,香叶烯,己酸顺-3-己烯酯,茉莉酮,橙花叔醇,金台欢醇,茉莉酮酸甲酯,正十六烷和2,6,10,14-四甲基十五烷。

This paper reports,for the first time,the aroma constituents of the famous Fujien Oolong tea——Ti kuan Yin Tea,Se Chung.Tea,Wu-I Shui Hsien Tea and Wu-I Chi Chung Tea.70 aroma concentrates of tea samples were identified by the use of GC-MS,SCOT capillary coumn GC standard sample addition method and IR.Among which benzyl alcohol,translinalooloxide (furanoid),cis-linalooloxide (fu- conoid),3,7-dimethy-1,5,7-octatrien-3-ol,β-phenylethanol,translinalooloxide (pyranoid), geraniol,indole,cisjasmone,pasmine lactone,nerolidol...

This paper reports,for the first time,the aroma constituents of the famous Fujien Oolong tea——Ti kuan Yin Tea,Se Chung.Tea,Wu-I Shui Hsien Tea and Wu-I Chi Chung Tea.70 aroma concentrates of tea samples were identified by the use of GC-MS,SCOT capillary coumn GC standard sample addition method and IR.Among which benzyl alcohol,translinalooloxide (furanoid),cis-linalooloxide (fu- conoid),3,7-dimethy-1,5,7-octatrien-3-ol,β-phenylethanol,translinalooloxide (pyranoid), geraniol,indole,cisjasmone,pasmine lactone,nerolidol and mthyl jasmonate are the typical character the aroma constituents.Consequently the aroma is varied by different varieties of the tea,different regions of their growth and different processing.

本文首次报道著名的中国福建乌龙茶:铁观音茶、色种茶、武夷水仙茶和武夷奇种茶的香气成分。上述茶样香气浓缩物,用 GC-MS 和 SCOT 玻璃毛细管柱气相色谱标样叠加法及红外光谱,鉴定出70种香气成分。从中找出了12种典型特征香气成分:苯乙醇、反-芳樟醇氧化物(吡喃型)、顺-芳樟醇氧化物(呋喃型)、3,7-二甲基-1,5,7-辛三烯-3-醇、苯甲醇、反-芳樟醇氧化物(呋喃型)、香叶醇、吲哚、顺-茉莉酮、茉莉酮内酯、橙花叔醇和茉莉酮酸甲酯。从而初步剖析了由不同茶树品种、不同地区以及加工风格差异所形成的香气变化规律。

The characteristic aroma components of Qimen black tea which wasmade by Zhuye population and changes of the aroma components duringthe processing procedures were investigated by GC and GC/MS.The maincomponents of the Qimen black tea were hexanal,1-penten-3-ol,(E)-2-hexenal,(Z)-3-hexenal,linalool oxide Ⅱ,linalool,geraniol and nerolidol.During the processing procedures,the content of geraniol was increased 28times in contrast to that in the steamed leaf at rolling procedure.Theresults were compared with Auhui...

The characteristic aroma components of Qimen black tea which wasmade by Zhuye population and changes of the aroma components duringthe processing procedures were investigated by GC and GC/MS.The maincomponents of the Qimen black tea were hexanal,1-penten-3-ol,(E)-2-hexenal,(Z)-3-hexenal,linalool oxide Ⅱ,linalool,geraniol and nerolidol.During the processing procedures,the content of geraniol was increased 28times in contrast to that in the steamed leaf at rolling procedure.Theresults were compared with Auhui No.7 variety grown in the same area.Thearoma compoments were not so much difference between Zhuye populationand Anhui No.7 variety,except for geraniol.The former contained above 30times of geraniol as much as the latter.Upon the experimental results,geraniol was considered to be responsible for the characteristic aroma ofQimen black tea,and it might be released from glycosidicallybound geraniolthrough enzymatic hydrolysis.

通过对祁红当家品种——槠叶群体种及其适制绿茶的亲缘种——安徽7号(对照)在加工红茶的过程中香气形成的动态分析和比较研究表明,在祁红检出的110多种香气成分中,己醛,1-戊烯-3-醇、反-2-己烯醛、顺-3-己烯醇、芳樟醇氧化物Ⅱ、芳樟醇、香叶醇、橙花叔醇等含量较高。在相同的祁红加工过程中,槠叶群体的香气物质形成总量高于对照,且形成高峰超前,其中香叶醇含量在揉捻阶段剧增;与安徽7号相比,香叶醇含量高出30倍以上,而其他香气成分含量则无明显差异。实验还发现,两品种茶叶在加工过程中,儿茶素的减少与茶叶香气总量及其中的萜烯醇类的增长均具有很好的对应关系,槠叶群体中有关香气配糖体的含量高于安徽7号,文中对此作了讨论。

 
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