1) edible oil fume
食用油冷凝物
2) condensed material of oil smoke
油烟冷凝物
1.
In the test,the condensed material of oil smoke decomposed by microbes,macromolecule compound was decomposed by the microbes,generated the carbon dioxide and water and micromolecule material.
经过微生物的分解后,黑色黏稠的油烟冷凝物被分解为无二次污染的小分子分解产物,从而为利用微生物治理油烟废气打下了基础。
3) edible vegetable oil
食用植物油
1.
Determination of chlorfenapyr in edible vegetable oil by GC;
气相色谱法测定食用植物油中的溴虫腈
2.
Discussion on cleaner production of edible vegetable oil enterprises;
食用植物油加工企业清洁生产探析
3.
Antioxidant effect of ginger on several kinds of edible vegetable oils;
生姜对几种食用植物油抗氧化效果试验研究
4) edible vegetable oils
食用植物油
1.
The adulteration of imported edible vegetable oils is studied in this paper.
本文对进口食用植物油掺伪鉴定进行了研究 ,通过三种可能出现的植物油掺伪设计实验方法 ,进行气相色谱测定 ,并根据色谱图和实验数据进行分析 ,绘制了鉴别掺伪曲线 ,为判断掺伪提供初步的方法及有关数
2.
A reversed-phase HPLC method is described for the determination of antioxidant BHA and BHT in edible vegetable oils.
报道了用高效液用色谱法同时测定食用植物油中的抗氧剂叔丁基对羟基茴香醚（ＢＨＡ）和２，６－二叔丁基对甲酚（ＢＨＴ）的实验方法。
3.
The varieties,technology,labels and quality grades of the products were compared and discussed so as to know the statue of edible vegetable oils in the market of Shanghai,and provide reference for the development,assessment and monitoring of quality and safety of edible vegetable oils.
调查了上海主要超市销售的食用植物油脂产品,分别对收集的77个样本的种类、加工工艺、标签标注、质量等级等进行了比较和分析,以期掌握上海市场食用植物油脂产品的现状,为食用植物油脂产品的研究开发、质量与安全评控以及监督管理提供参考。
5) cooking oil fume condensate
烹调油烟冷凝物
1.
Effects of cooking oil fume condensate on cellular immunity and immunosurveillance in mice;
烹调油烟冷凝物对小鼠细胞免疫及免疫监视功能的影响
6) the condensate of edible oil
厨房油烟冷凝物
1.
The maximum level of di n butyl phthalate(DBP) and di n octyl phthalate(DOP) in edible oil is 2 98 ml/L and 24 16 mg/L,respectively,the maximum level of DBP and DOP in the condensate of edible oil fume is 133 70 mg/L and 222 05 mg/L,respectively,the recovery of DBP is from 90 1% to 103 3%,the recovery of DOP is from 92 1% .
[目的 ]了解食用油和厨房油烟冷凝物中酞酸酯类增塑剂的含量。
补充资料：食用橘子油香精
分子式：
分子量：
CAS号：
性质：淡黄色至橙黄色透明、澄清油状液体。能与油脂混溶。不溶于水。具有新鲜的柑橘香味，香气纯正，无杂质杂气味。用于热制做的糖果、饼干、蛋糕、面包等食品。用量一般为0.05%-0.15%。橘子油、甜橙油、辛醛、癸醛、柠檬醛和植物油等为主要原料，按一定配方经搅拌混合、静置、过滤或澄清制得。
分子量：
CAS号：
性质：淡黄色至橙黄色透明、澄清油状液体。能与油脂混溶。不溶于水。具有新鲜的柑橘香味，香气纯正，无杂质杂气味。用于热制做的糖果、饼干、蛋糕、面包等食品。用量一般为0.05%-0.15%。橘子油、甜橙油、辛醛、癸醛、柠檬醛和植物油等为主要原料，按一定配方经搅拌混合、静置、过滤或澄清制得。
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