1) trace components
微量成分
1.
Effects of different adsorbent on pigment and trace components in oil bleaching;
油脂脱色过程中吸附剂对色素及微量成分的影响
2.
Up to now,more than 100 trace components of Chinese rice wine were detected by GC,GC-MS and HPLC,including alcohols,aldehydes,organic acids,esters,phenolics and nitrogen-containing compounds and so on.
从微量成分的种类上看,中国黄酒中目前已经检测到的微量成分达100种以上,包括醇类、醛类、酸类、酯类、酚类、含氮化合物,以及其它化合物。
3.
The relative retention time tR′ for main trace components including alcohols and esters in liquor were determined by PEG20M capillary column and the relations between tR′and molecular topological index 0T,1T had been studied.
采用PEG20M交联毛细管柱测定了白酒中主要微量成分醇、酯类物质的气相色谱相对保留时间(tR'),并对其tR'与其分子拓扑指数0T,1T间的关系进行了研究。
2) microconstituents
微量成分
1.
The content characteristics and change rules of microconstituents content of the newly-produced Feng-type liquor in different technical period before and after pit entry were revealed and liquor body styles in different special technical periods were studied through liquor tasting and index analysis.
对西凤酒圆窖前后各工艺期(立窖、破窖、顶窖、插窖、挑窖)所产新酒从微量成分的含量方面进行了特征分析及口感评定,找出了各特殊期所产白酒的微量成分含量特点、消长规律及酒体风格上的个性特点。
2.
Up to now, 322 kinds of flavoring components had been found in liquor microconstituents (about 2% of the total amount).
中国白酒是蒸馏酒中独具特色的产品,因其工艺独特,微量成分约占2%,已发现的香气成分总数为322种,特点是酸高、酯高、醛酮高及高级醇低。
3.
In spite of its comparatively smaller proportion, microconstituents exert unique effects in liquor that could not be replaced by other chromatographic components and their existence is not only absolutely necessary but also a determinative factor to liquor style and liquor quality.
白酒中的微量成分在酒中所占比例较少 ,但其在酒中的作用是其他色谱骨架成分不可取代的 ,对酒的质量起到重要作用 ,是中国白酒必不可少的成分 ,对酒的风格产生决定性作
3) trace component
微量成分
1.
The quantitative analysis of the main trace components with the aid of identification by GC/MS in Fenjiu flavor Liquor samples,were performed.
利用气相色谱 (GC)及色 /质联用 (GC/ MS)技术 ,对贮存期不同的清香型白酒主要微量成分进行了定性、定量分析 ,统计分析发现 ,影响此香型白酒风味的三十几种主要组分的含量在陈酿过程中随贮存时间的变化与其自身的沸点、在水中的溶解度以及汽化热有一定的关系 ,如汾酒中低沸点、低汽化热、水溶性差的乙酸乙酯含量年均变化率达 - 1。
2.
The causes of producing the compflex trace components in Luzhou-flovour liquors clude the flavuors from different materials,produced by the different micrograms in Daqa,in the distillation and produced by the bacteria in the pit mud,etc.
浓香型白酒微量成分复杂的原因包括不同原料带入的香气成分、大曲中不同微生物产生的芳香成分、糟醅蒸馏过程中产生的香气成分及窖泥微生物产生的香气成分等。
3.
By analysis of the main trace components,such as acids,alcohols,esters,aldehydes,heterocyclic compounds and volatile sulfhydryl compounds,it is suggested that flavor characteristics of Yanghe Daqu are different from those of Wuliangye Daqu since both of them are strong aromatic Daq.
对中国浓香型白酒的两个流派———川派和江淮派的代表酒五粮液和洋河大曲的微量成分作了分析比较 ,通过酸、醇、酯、羰基化合物、杂环化合物和挥发性含硫化合物的对比研究后认为 ,川派与江淮派虽属同一香型 ,但其在口感和微量成分上存在比较明显的差异 ,并对差异的产生原因作了简要分
4) trace fragrance components
微量香味成分
5) trace flavoring compositions
微量芳香成分
1.
The characteristics of its trace flavoring compositions are as follows: low content of total acids and total esters,high content of total alcohols,the structure of flavoring compositions intervening between Fen-flavor liquor and Luzhou-flavor liquor in general,and adequate.
其微量芳香成分特征是总酸总酯含量较低,总醇含量较高,香味组分构成总体上介于清香型酒和浓香型酒之间,各主要微量香味成分之间有恰当的量比关系和较为固定的含量范围。
6) volatile microconstituents
微量挥发性成分
1.
The volatile microconstituents in Daqu were studied by headspace solid phase microextraction(HS-SPME) coupled with GC-MS.
研究了样品萃取量、超声波萃取时间、以及不同萃取溶剂对微量挥发性成分萃取效果的影响。
补充资料：海水微量和痕量成分
海水微量和痕量成分
minor and trace constituents of sea water
ha一shui wei}iang he hen4long ehengfen海水微量和痕量成分(mino:and trace constituentsofsea water)海水中除11种主要成分外，其他成分均应为海洋中微量和痕量成分。要严格地把微量和痕量区别开来是困难的，但通常人们把平均浓度为1 x 10一”(重量)或更低的成分称为海水中的痕量成分，其他则称为微量成分。 海水中微量和痕量成分的一个主要特点是不像海水主要成分那样，在浓度与盐度之间有一恒定的比例关系，因此称之为海水中的非保守成分;这是因为它们的浓度常会受到海洋中一系列生物和化学过程影响。另外，海水中的微量甚至痕量成分，尽管它们在海水中的含量很低，但由于全球海水总量约为1.4xl了亿吨，因此，它们在海水中的总储量仍然十分可观。而且，有些元素还是陆地上十分紧缺的，因此，开发利用海水中某些微量成分，有着十分诱人的前景。(余国辉)
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条