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1)  wheat oil
麦油
2)  wheat germ oil
麦胚油
1.
Development of the wheat germ oil & its functional components;
麦胚油及其功能组分研究现状
2.
Operation unit of production on wheat germ oil with enzyme;
酶法生产小麦麦胚油操作单元研究
3.
The optimum production conditions of wheat germ oil with immobilized cellulase and immobilized proteinase are as follows:ratio of immobilized celluase to immobilized proteinase 6:1,hydrolysis time 6 hours to 8 hours,pH 6.
研究表明,固定化酶法生产麦胚油的适宜工艺条件为:40目麦胚,经微波90s加热稳定,固定化纤维素酶与蛋白酶之比为4:1,在pH6。
3)  malt absolute
麦芽净油
1.
The methods for malt absolute extracting from malt extract with supercritical fluid CO_2,and then qualitative analyzing by GC/MS were studied.
麦芽净油的挥发性化学成份经GC/MS分析鉴定,并进行了卷烟的加香评吸实验。
4)  oat oil
燕麦油脂
1.
Study on quality of physical and chemic and analysis on composition of fatty acid from oat oil;
麦油脂的理化性质研究及脂肪酸组成分析
2.
Research on anti-oxidation activity of oat oil by different solvents;
不同溶剂提取燕麦油脂的抗氧化活性研究
5)  wheat germ oil
小麦胚油
1.
Separation techniques of wheat germ oil and natural V E from wheat germ;
小麦胚油与天然维生素E的提取技术
6)  oat oil
燕麦油
1.
The crude oat oil was refined by three processes like degumming,depickling and decolorization.
通过脱胶、脱酸和脱色三步对燕麦粗油进行精制,并对燕麦油精制前后酸价、游离脂肪酸含量、碘价和皂化值进行测定。
2.
Extraction solvents from polyphenols contained in oat oil were compared and discussed.
对燕麦油中多酚类物质的提取溶剂进行了比较和探讨,实验表明,采用有机溶剂提取多酚类物质的最佳条件为,甲醇浓度100%,水浴温度65℃,物料比1∶6,提取时间90 min,并对燕麦油脂中的多酚进行了定性分析。
3.
The effect of raw material combination,water content of concentrated vinegar and inner substance formula on the processing performance of tartary buckwheat vinegar-oat oil soft capsules were studied with visual analysis and variance analysis.
通过直观分析、极差比较、方差分析等方法,研究了原料组合、浓缩醋水分含量、内容物配方对苦荞醋—燕麦油软胶囊加工性能和囊壳厚度对其溶解性的影响,以及贮藏期黄酮含量、抗氧化能力、崩解时限、平衡膨胀量等稳定特性。
补充资料:皂化溶解油、肥皂油和调水油
分子式:
CAS号:

性质:又称皂化溶解油、肥皂油和调水油。金属切削油的一类。一般是淡褐色至深褐以液体或半固体。由在矿物油中加入适量的皂类乳化剂(如钠皂、钾皂、松香钠皂、松香皂或环烷酸钠皂)和少量稳定剂(如乙醇或甲醇)而成。使用时与软水掺合成稳定的白色乳化液。作用以冷却为主,润滑为次。用于车制、锯断、钻孔、磨制等金属粗加工。

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