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1)  cumin [英]['kʌmɪn]  [美]['kʌmɪn]
枯茗
1.
Abstraction of essential oil from cumin and scavenging capacity against the DPPH radical;
)为伞形科一年生草本植物,英文名Cum in,中文音译名称为枯茗,又名孜然芹、安息茴香等[1],是常用香辛料,原产于地中海,中东地区以及印度、前苏联等地,中国盛产于新疆、甘肃。
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2)  cuminaldehyde
枯茗醛
1.
Main electrolytic oxidative products,such as,thymol methyl ether,1isopropyl4methoxymethylbenzene,cuminaldehyde,pcymen7ol,p(dimethoxymethyl)isopropylbenzene,methyl 4isopropylbenzoate,p(hydroxymethoxymethyl)isopropylbenzene,cuminyl acetate,and 1(dimethoxymethyl)4(1methoxy1methylethyl)benzene,were determined by GC a.
研究了在有机溶剂、合适的支持电解质和碳棒存在下,对伞花烃的直接电解氧化反应,使用GC和GC MS方法分析测定了主要电解氧化产物,如:百里香酚甲醚、1 异丙基 4 甲氧甲基苯、枯茗醛、枯茗醇、对二甲氧甲基异丙基苯、枯茗酸甲酯、对羟基甲氧甲基异丙基苯、乙酸枯茗酯和1 二甲氧甲基 4 (1 甲氧基 1 甲基乙基)苯。
2.
The microwave-assisted hydrodistillation(MAHD) and solvent-free microwave extraction(SFME) processes of essential oil from cumin seed were optimized through orthogonal test respectively,and the quality of essential oil was analyzed by GC with the content of cuminaldehyde as the evaluation index.
同时以枯茗醛含量作为精油品质的评价指标,并通过GC对孜然精油进行分析。
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3)  p-isopropyl benzoic acid
枯茗酸
1.
Their structures were identified as p-isopropyl benzoic acid and p-isopropyl benzaldehyde by MS and NMR.
采用柱层析分离技术,从孜然种子乙醇浸膏石油醚萃取液中分离得到两个具有杀菌活性的化合物,其结构经质谱、核磁共振氢谱及碳谱等分析确定其分别为枯茗酸(对异丙基苯甲酸,p-isopropyl benzoic acid)和枯茗醛(对异丙基苯甲醛,p-isopropyl benzaldehyde)。
2.
The fungicidal activities of p-isopropyl benzaldehyde and p-isopropyl benzoic acid against Alternaria solani,Verticillium dahliae,Rhizoctonia cerealis,Alternaria alternata,Gaeumannomyces graminis,Sclerotinia sclerotiorum,Phytophthora capsici,Thanatephorus cucumeris,Blumer graminis and Botrytis cinerea systemically studied in this paper.
以番茄早疫病菌、棉花黄萎病菌、小麦纹枯病菌、烟草赤星病菌、小麦全蚀病菌、油菜菌核病菌、辣椒疫霉病菌、水稻纹枯病菌、小麦白粉病菌和番茄灰霉病菌等为供试菌种,采用离体与活体相结合的方法系统地测定了枯茗醛和枯茗酸的抑菌活性。
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4)  p-isopropyl benzaldehyde
枯茗醛
1.
Their structures were identified as p-isopropyl benzoic acid and p-isopropyl benzaldehyde by MS and NMR.
采用柱层析分离技术,从孜然种子乙醇浸膏石油醚萃取液中分离得到两个具有杀菌活性的化合物,其结构经质谱、核磁共振氢谱及碳谱等分析确定其分别为枯茗酸(对异丙基苯甲酸,p-isopropyl benzoic acid)和枯茗醛(对异丙基苯甲醛,p-isopropyl benzaldehyde)。
2.
The fungicidal activities of p-isopropyl benzaldehyde and p-isopropyl benzoic acid against Alternaria solani,Verticillium dahliae,Rhizoctonia cerealis,Alternaria alternata,Gaeumannomyces graminis,Sclerotinia sclerotiorum,Phytophthora capsici,Thanatephorus cucumeris,Blumer graminis and Botrytis cinerea systemically studied in this paper.
以番茄早疫病菌、棉花黄萎病菌、小麦纹枯病菌、烟草赤星病菌、小麦全蚀病菌、油菜菌核病菌、辣椒疫霉病菌、水稻纹枯病菌、小麦白粉病菌和番茄灰霉病菌等为供试菌种,采用离体与活体相结合的方法系统地测定了枯茗醛和枯茗酸的抑菌活性。
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5)  cumin oil
枯茗油
6)  Cuminonitrile
枯茗腈
补充资料：枯茗
　　俗称孜然，一二年生草本植物。我国新疆是主要产地。常用于羊肉串等烧烤肉食中。香味浓厚而独特，深受北方人的喜爱，是重要的食品佐料，需求量逐年增长，种植面积也逐年扩大。作为食品香料已有1500多年历史，是一种十分受欢迎的调味圣味。在我国南北都可种植。
    （源自：中国林业网）
    
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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