1) Jinchen essential oil
锦橙精油
2) orange peel oil
橙皮精油
1.
In this paper, against the most important factors of orange peel oil extraction that extraction by adding NaCl concentration, extraction time, Liquid than expected ratio (solvent volume), first, design each experimental factors by single experiment , and then design orthogonal experiments conducted a comprehensive Inquiry.
针对影响水蒸汽蒸镏法提取橙皮精油的各重要因素,即提取时加入NaCl的浓度、提取时间、料液比(溶剂量),首先设计各因素单因素实验,然后设计正交实验进行了综合探究。
3) Jinchen
锦橙
1.
Analysis of Aroma Components from Peel of Jinchen Orange by Solid Phase Microextraction Coupled with GC-MS;
固相微萃取-气质联用分析锦橙果皮香气成分
2.
A total of 62 compounds were identified in the Jinchen orange juice, while 32 compounds were identified in the Miyagawa Wase orange juice.
采用同时蒸馏提取法(SDE)制备样品,GC-MS联机分析,计算机谱图库检索定性,对锦橙和宫川蜜柑果汁的香气成分进行了鉴定,共检测出73种香气化合物。
4) Jincheng orange
锦橙
1.
The effects of Jincheng orange fruits soaked with the solution extracted from Artemisia arunua L on its fresh-keeping were studied.
采用青蒿熬制液处理锦橙果实,探索青蒿在水果保鲜上的作用。
2.
The fresh-keeping effects of Aloe on jincheng orange fruits are studied in this paper.
试验采用芦荟汁处理锦橙果实,探索芦荟在水果保鲜上的作用。
5) Glorious Oranges
锦橙
1.
Study of Optimization on Bound Volatile Aroma Compounds Hydrolyzed byβ-D-glucosidase in Glorious Oranges Juice;
锦橙键合态芳香物质酶解条件优化研究
2.
Study on Free and Glycosidically Bound Volatile Aroma Compounds in Pulp and Peel of Glorious Oranges;
锦橙果肉和果皮中游离态和键合态香气物质研究
3.
Free and Glycosidically Bound Volatile Flavor Compounds in Glorious Oranges;
锦橙游离态和键合态风味物质研究
6) Jin-cheng orange
锦橙
1.
Study on the Preservation Effects of Jin-cheng Orange Fruits Treating with the Different Chinese Herbal Medicine Preparaton;
中草药制剂对锦橙的保鲜效应
2.
Effects of the different spice preparation on storage of Jin-cheng Orange;
香料熬制剂对锦橙贮藏的影响
3.
Jin-cheng orange fruits soaked with Chinese herbal medicine is the material for studying.
本实验以锦橙为试材,采用2,6—二氯苯酚吲哚酚钠滴定法,检测了经不同中草药处理的锦橙果实在贮藏过程中Vc含量的变化。
补充资料：苦橙油
分子式：
CAS号：
性质：由芳香科植物苦橙(Citrus aurantium L. subspecies amara L.)的果皮经冷榨得到。为苍黄色至黄棕色液体。气味似橘香，带苦味。0.845～0.851。1.472～1.476。旋光度+88º～+98º，含醛量(以癸醛计)0.5％～1.0％。主成分为d-芋烯(约80％)、月桂烯、α-和β-蒎烯、桧烯、莰烯、辛醛、癸醛、十二醛、乙酸辛酯等。主产于西印度群岛、意大利和巴西。用于配制香水、古龙水等高档日用品香精，也用于食品香精。
CAS号：
性质：由芳香科植物苦橙(Citrus aurantium L. subspecies amara L.)的果皮经冷榨得到。为苍黄色至黄棕色液体。气味似橘香，带苦味。0.845～0.851。1.472～1.476。旋光度+88º～+98º，含醛量(以癸醛计)0.5％～1.0％。主成分为d-芋烯(约80％)、月桂烯、α-和β-蒎烯、桧烯、莰烯、辛醛、癸醛、十二醛、乙酸辛酯等。主产于西印度群岛、意大利和巴西。用于配制香水、古龙水等高档日用品香精，也用于食品香精。
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