1) Chinese vegetable tallow
桕脂蜡
3) sapium fat
乌桕脂
1.
4% (of fat weight), reaction temperature was 75℃, reaction time was 3 hours, and the proportion of ethanol to sapium fat was 6:1 (mol), the conversion rate of sapi-um fat was 97.
采用正交实验方法研究乌桕脂与乙醇的脂交换的转化率。
2.
The direct synthsis of water insoluble sapium fat alkanolanide from Chinese vegatable tallow has been studied by the method of orthognal experimental design.
以中国乌桕脂为原料 ,用正交实验法在常压下对投料比、温度、催化剂用量和加料方式诸因素进行系统考察 ,取得由乌桕脂直接合成非水溶性乌桕脂烷醇酰胺的优化工艺条件 ,乌桕脂收率达 90 % ,具有可观的开发前
4) Chinese vegetable tallow
乌桕脂
1.
Study on Purification of Cacao Butter Equivalent from Chinese Vegetable Tallow;
以乌桕脂生产类可可脂的产物分离提纯的研究
2.
With methyl palmitate (MP) separated from Chinese vegetable tallow and VC as raw materials, AP was synthsied in this study.
本实验以乌桕脂棕榈酸甲酯为原料,采用化学法将其与抗坏血酸合成AP,并将其应用到大豆油与菜籽油当中,与BHA、TBHQ、VE及AP/VE效果相比较,评价其抗氧化效率。
3.
The optimal conditions and kinetics of enzyme catalyzed interesterification of Chinese vegetable tallow and methyl stearate without solvents was studied.
研究了无溶剂体系酶促乌桕脂与硬脂酸甲酯转酯化反应的工艺条件及动力学，提出了反应初速度和初始浓度及反应历程中组分浓度和时间关系的两种动力学模型。
5) lipid of Sapium sebiferum Roxb
乌桕油脂
6) CTCBE
乌桕类可可脂
1.
Studies on the Crystallization Behavior of CTCBE and Its Chocolate (Ⅰ);
乌桕类可可脂及其巧克力结晶性质的研究(Ⅰ)
2.
Studies on the Relations between Phase Transition and Can-breaking of CTCBE;
乌桕类可可脂晶型衍变与胀罐的关系
3.
Study on the Polymorphism and the Polymorphic Transition Regulation of Cocoa Butter Equivalent(CTCBE);
乌桕类可可脂同质多晶型及其衍变规律研究
补充资料：桕脂蜡
分子式：
CAS号：
性质：又称桕脂蜡，桕脂，皮油，中国植物牛脂。白色蜡状固体脂肪。相对密度(15/15℃)0.918～0.922。熔点52～54℃。碘值20～29。主要组成是棕榈酸、油酸的甘油三酸酯。乌桕籽由果肉和籽仁两部分组成，果肉含油约35％，从果肉取的油称为桕油，可供食用，亦可用于制蜡烛、肥皂、甘油、脂肪酸、油酸等。
CAS号：
性质：又称桕脂蜡，桕脂，皮油，中国植物牛脂。白色蜡状固体脂肪。相对密度(15/15℃)0.918～0.922。熔点52～54℃。碘值20～29。主要组成是棕榈酸、油酸的甘油三酸酯。乌桕籽由果肉和籽仁两部分组成，果肉含油约35％，从果肉取的油称为桕油，可供食用，亦可用于制蜡烛、肥皂、甘油、脂肪酸、油酸等。
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