1) 6-Methyl-1,2,3-oxathiazin-4(3H)-one 2,2-dioxide potassium salt
安塞蜜
2) Acesulfame
安赛蜜
1.
Simultaneous determination of acesulfame,benzoic acid,saccharin acid and dehydroacetic acid in foods by high-performance liquid chromatography;
高效液相色谱法同时测定食品中安赛蜜、苯甲酸、山梨酸、糖精钠以及脱氢乙酸
2.
Acesulfame was determined by PDA detector.
目的:建立食品中安赛蜜的高效液相色谱测定方法。
3) Acesulfame-K
安赛蜜
1.
The separation and determination of non-nutritive sweeteners,acesulfame-K,saccharin,preservatives such as benzoic acid and caffeine in ready-to-serve beverages by using liquid chromatographic methods were described.
应用反相HPLC法，探讨了同一色谱条件下，食品中安赛蜜，糖精钠、咖啡因及苯甲酸的分离条件，并在此基础上建立了饮料中人造甜味剂安赛蜜、糖精钠的测定方法，取得了满意的结果。
2.
According to their nutritional value,several non-nutrient sweeteners in food industry,such as sweeteners,sodium saccharin,acesulfame-K,aspartame and cyclamate were introduced.
非营养型甜味剂是指与蔗糖甜度相等时含量其热值低于蔗糖热值2%物质,该文介绍食品工业常用几种非营养型甜味剂:糖精钠、安赛蜜、阿斯巴甜、甜蜜素,对其安全性的研究进展进行论述,以便为选择合适甜味剂提供参考。
4) Acesulfame potassium
安赛蜜
1.
This paper deals with the process of producing acesulfame potassium by using aminosulfonic acid, diketen, triethylamine, sulfur trioxide and ethanoic acid as raw materials through acetoacetylation, cyclization, hydrolysis and salt formation.
以氨基磺酸，双乙烯酮，三乙胺，三氧化硫，冰醋酸为原料，经乙酰乙酰化，环化，水解，成盐４步反应合成安赛蜜。
2.
A new method for the rapid separation and sensitive determination of sulfanilamide artificial sweeteners,including saccharin sodium,acesulfame potassium and sodium cyclamate,by capillary electrophoresis with conductivity detection was developed.
2%四乙烯五胺为电渗流抑制剂,融硅石英毛细管(45 cm×50μm),负高压分离(-15 kV),柱端接触式电导检测,建立了磺胺类人工合成甜味剂(糖精钠、安赛蜜、甜蜜素)的高效毛细管电泳/电导法分离检测方法。
5) acesulfame K
安赛蜜
1.
Simultaneous Determination of Sodium Benzoate, Potassium Sorbateand Acesulfame K in Carbonated Drinks by HighPerformance Liquid Chromatography;
同时测定碳酸饮料中苯甲酸钠、山梨酸钾和安赛蜜的高效液相色谱法
2.
A method to determine sodium cyclamate,sacchar sodium and acesulfame K in liquor by HPLC/MS is described.
建立了测定白酒中微量甜蜜素、糖精钠、安赛蜜的HPLC/MS分析方法。
6) Anqu' peach
安丘蜜桃
1.
Anqu' peach fruit showed typical climacteric after harvest at 20℃±1℃ The marked there were breakdown and browning in flesh, and poor flavor.
安丘蜜桃采后(20℃±1℃)具有典型的呼吸跃变过程,跃变峰过后,果实硬度明显下降,果肉衰败、褐变、风味显著变淡。
补充资料：安塞蜜
分子式：C4H4KNO4S
分子量：201.24
CAS号：55589-62-3
性质：熔点229-232°C (dec.)。
分子量：201.24
CAS号：55589-62-3
性质：熔点229-232°C (dec.)。
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