1)  hydroxybenzene
酚类物
1.
The main materials caused color in the sugar were hydroxybenzene,amino nitrogen,iron,therefor reducing these contents in the sugar had very important meaning in decreasing the color value and promoting the quality of sugar.
蔗糖成品的致色杂质主要是由酚类物、氨基氮、铁的含量引起的,因此研究如何降低白糖成品中酚类物、氨基氮以及铁等杂质含量对降低蔗糖产品色值、提高蔗糖产品质量具有重要意义。
2)  phenolic compound
酚类物质
1.
New studying thought of phenolic compounds in fruit juices;
果汁中酚类物质的研究新思路
2.
The contents of phenolic compounds in apple juice concentrate of Lujia 1 and Lujia 5 were studied by high performance liquid chromatography (HPLC) on an Eclipse XDB-C18 column (150 mm×4.
利用高效液相色谱法(HPLC)分析了儿茶素、绿原酸、咖啡酸、表儿茶素、香豆酸、阿魏酸等六种酚类物质在鲁加1号和鲁加5号苹果浓缩汁中的的含量。
3.
A simple,rapid and sensitive reversed-phase high-performance liquid chromatographic method for the simultaneous determination of six phenolic compounds in apple juice has been developed.
建立了同时测定苹果汁中儿茶素、绿原酸、咖啡酸、表儿茶素、香豆酸和阿魏酸6种酚类物质的反相高效液相色谱方法,并对酚类物质的稳定性进行了探讨。
3)  phenolics
酚类物质
1.
Determination of phenolics in Lilium davidii var. unicolor during sulb storage at low temperature by HPLC;
低温贮藏过程中百合鳞茎内酚类物质的高效液相色谱法测定
2.
Phenolics metabolism in sweet potato infected by Fusarium oxysporum Schlecht.f.sp;
甘薯抗蔓割病的酚类物质代谢的研究
3.
Effects of temperature on the content of Phenolics and related enzyme activity in sweet cherry flower buds and dormancy;
温度对甜樱桃花芽酚类物质含量和相关酶活性及休眠的影响
4)  phenolic compounds
酚类物质
1.
Study on competitive adsorption of phenolic compounds by partial least-squares method;
偏最小二乘法用于研究酚类物质的竞争吸附
2.
A Study on the Dynamic Changes of Phenolic Compounds in Leaves, Fruit, and Calyx of Mopan Persimmon (Diospyros kaki L. f.cv. Mopan);
磨盘柿叶片、果实及萼片中酚类物质的动态变化初报
3.
Study on extraction of minerals,phenolic compounds and antioxidant activity of Huyou (Citrus paradisi changshanhuyou) peel by hot water;
热水提取胡柚果皮中矿物质、酚类物质及其水提液抗氧化性研究
5)  polyphenols
酚类物质
1.
Studies of the effect of high pressure on the extraction of polyphenols from peach residue;
高压对从桃渣中提取酚类物质影响的研究
2.
Based on the single factor experiment,the results of orthogonal experiment show that the optimum extraction processing for polyphenols:70% of alcohol,extraction temperature 60 ℃ and time 15min,adding 1 000∶1(v/v)HCl.
在单因素实验的基础上,通过4因素3水平正交实验,确定用乙醇溶液从梨渣中提取酚类物质的最佳参数为:乙醇体积分数70%,提取温度60℃,提取时间15min,盐酸添加量1000∶1(体积比)。
3.
In order to study the effect of high pressure on the number of microbes and content of polyphenols in fresh apple juice,100~800MPa pressure was conducted on fresh apple juice.
为探讨高压对鲜榨苹果汁中微生物数目和酚类物质含量的影响,对鲜榨苹果汁产品进行了100～800MPa处理。
6)  phenols
酚类物质
1.
Studies on rejection of phenols in water by nanofiltration membranes and quantitative structure-property relationships;
纳滤膜对水中酚类物质的截留率及其定量结构关系的研究
2.
Effects of Micro-oxygenation on Phenols of Dry Red Wine;
微氧处理对干红葡萄酒酚类物质的影响
3.
Structures and properties of phenols and the association with grapes and wines;
酚类物质的结构与性质及其与葡萄及葡萄酒的关系
参考词条
补充资料：类物
1.谓区别事物善恶以利器用。 2.谓摹写事物。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。