1) Aromaticity-constituents
芳香性组分
2) Fragrant ingredients
芳香性成分
1.
The article introduced the technology of supercritical CO_2 extraction of fragrant ingredients from fresh flower of pomelo and analysis method by gas chromatography and mass spectrometry (GC-MS), putting emphasis on the effects of pressure, temperature and time on extraction ratio.
介绍了新鲜柚子花中芳香性成分超临界CO2萃取分离工艺和分析检测方法,重点探讨了压力、温度、时间对萃取率的影响。
2.
This paper introduced those fragrant ingredients from the fresh leaf of Boronia heterophy(lla)introduced and cultivated from New Zealand which were extracted by vapor distillation—ether extraction, and analyzed by gas chromatography—mass spectrometry(GC-MS).
采用水蒸气蒸馏—乙醚萃取法对从新西兰引种栽培的香蜜儿叶中芳香性成分进行了提取,并用气相色谱—质谱联机技术对其中化学成分进行分析鉴定。
3) aromatics
[英][,ærəu'mætik] [美][,ærə'mætɪk]
芳香分
1.
Study on thermal reaction behavior of saturate and aromatics in residue with dispersed-phase catalyst under hydrogen atmosphere;
在分散型催化剂下渣油中饱和分和芳香分临氢热反应行为的研究
2.
Structural characterization of three fractions (aromatics, resins, heptane asphaltene) isolated from Shengli vacuum residue was undertaken using ruthenium ions catalyzed oxidation (RICO) which converts aromatic carbons selectively to carbon dioxide and/or carboxylic acids while leaving aliphatic and naphthenic structures essentially unaffected.
利用对芳香碳有高选择性转化能力的钌离子催化氧化法研究了胜利减压渣油中芳香分、胶质和庚烷沥青质３种组分的化学结构。
4) Aroma component
芳香成分
1.
The top quality pear cv nanguo from Datun of Haicheng city was used as materials, and compared with the white pear from Suizhong, it was found that the aroma components in pear cv nanguo was a mixture of some substances such as 3-furancarboxylic acid, methyl ester etc.
通过研究发现,南果梨中的主要芳香成分可能是3-呋喃甲酸甲酯等物质的混合物。
2.
Results indicated that the four treatments (high-N, middle-N, low-N, CK)contained 27,29,28,26 aroma components, and they respresented 94.
采用溶剂萃取法提取经不同氮素水平处理后的成熟草莓果实芳香成分 ,进行气相色谱 -质谱联用仪 (GC/MS)分析。
3.
Aroma components of mature strawberry furits after thinning were extracted by solvent extraction, and then analyzed by GC/MS.
采用溶剂萃取法提取经不同疏果处理后的成熟草莓果实芳香成分,进行气相色谱-质谱联用仪(GC/MS)分析。
5) aromatic molecule
芳香分子
1.
The copolymers of 1,2,4,5-tetramethylbenzene with other five aromatic molecules,namely 1,4-dihexyloxybenzene,anthracene,fluorene,N-ethylcarbazole and trans-stilbene were prepared by oxidative-coupling copolymerization.
对这几种共聚物的1H NMR谱做了测试,利用均四甲苯的特殊结构,对其它几种单体的1H NMR信号做了归属,重点讨论这几种芳香分子在氧化偶联聚合反应中的连接方式,结论与氧化偶联聚合机理基本相符。
6) aroma compounds
芳香成分
1.
Headspace solid-phase microextraction and gas chromatographymass spectrometry analysis of aroma compounds in mango;
顶空固相微萃取-气质联用技术分析芒果的芳香成分
补充资料：芳香醛和芳香酮
分子式：
CAS号：
性质：指含有羰基的芳香族化合物。羰基上的两个单键，一个与芳烃基连接，一个与氢连接的化合物是芳香醛，如苯甲醛C6H5CHO、苯乙醛C6H5CH2CHO；羰基上的两个单键分别与两个烃基连接的化合物是酮，两个烃基都是芳烃基的为纯芳香酮，如只有一个烃基是芳烃基的为混合芳香酮，两个烃基相同的称做简单酮，不同的称做混合酮。一般是液体或固体。化学性质活泼，能与亚硫酸氰钠、氢、氨等起加成反应，芳香醛易被弱氧化剂氧化成相应的羧酸。芳香酮不能被弱氧化剂氧化。具有较大工业价值，是重要的有机化工原料。
CAS号：
性质：指含有羰基的芳香族化合物。羰基上的两个单键，一个与芳烃基连接，一个与氢连接的化合物是芳香醛，如苯甲醛C6H5CHO、苯乙醛C6H5CH2CHO；羰基上的两个单键分别与两个烃基连接的化合物是酮，两个烃基都是芳烃基的为纯芳香酮，如只有一个烃基是芳烃基的为混合芳香酮，两个烃基相同的称做简单酮，不同的称做混合酮。一般是液体或固体。化学性质活泼，能与亚硫酸氰钠、氢、氨等起加成反应，芳香醛易被弱氧化剂氧化成相应的羧酸。芳香酮不能被弱氧化剂氧化。具有较大工业价值，是重要的有机化工原料。
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