1) essential oil crop
香精油罪
2) chive oil
香葱油香精
1.
To apply the method of 3 factors and 6 levels in this paper for the study of the conditions of the preparation of chive oil β-cyclodextrin inclusion complexs.
应用三因素六水平的均匀设计方法,研究β-环糊精对香葱油香精的包合作用,利用研磨法,筛选出香葱油香精—β-环糊精包合物的较佳制备条件。
3) flavoring vanilla oil essence
香草油香精
4) essence(banana oil)
香蕉油香精
1.
The Arab plastic,oxidized starch and gelatin were used as shell-material and essence(banana oil) were used as core-material.
采用阿拉伯胶、氧化淀粉和明胶为壁材,香蕉油香精为芯材,主要研究了复相凝聚法制备香精微胶囊的工艺过程和方法;并通过响应面分析,确定了微胶囊化的最佳工艺条件,即壁材溶液浓度为2%,pH值为4。
5) Clove essential oil
丁香精油
1.
Study on the anti-oxidation and bacterioslasis of Clove essential oil;
丁香精油抑菌及抗氧化作用研究
2.
The minimum inhibition concentrations (MICs) of single clove essential oil,single cinnamon essential oil and their comination were determined by the same ratio dilution method respectively,and their combined antiseptic effects were evalu-ated by fractional inhibitory concentration (FIC).
采用等比稀释的方法,分别测定丁香精油和肉桂精油单独使用及联合使用时的最低抑菌浓度(MIC),利用FIC值对两者联合使用后的抑菌效果进行评价。
6) perfume essential oil
香精油
1.
The perfume essential oil in ponkan peel was extracted by ameliorated simultaneous distillation extraction.
本文采用改进的同时水蒸气蒸馏与萃取法从椪柑皮中提取香精油,经气相色谱-质谱联用(GC-MS)分析鉴定了香精油的化学成分,共分离出73个组分,鉴定了柠檬烯、α-萜品烯、α-月桂烯、α-蒎烯等25个百分含量较高的化合物。
2.
Using the orange peel as material, the perfume essential oil (the main ingredient of limonene) respectively was extracted by soxhlet's extraction methods(SEM),solvent-extraction and cool-milling extraction.
以橙皮为试验材料 ,比较不同提取方法对香精油的质量和出油率的影响。
3.
A study has been made on the feasibility and the process of producing both perfume essential oil and pectin from orange peel.
研究了从柑桔皮中提取香精油联产果胶的可行性及工艺方法，实验表明，在从柑桔皮中提取香精油过程中，可同时提取出果胶；改进工艺流程，加入氯化钠可提高出油率和产品质量。
补充资料：香精
| 香精 essence 以天然香料或合成香料为原料，调配成具有预定香型的混合物。按用途分为日化香精和食用香精两大类。香精主要成分有：①主香剂，赋予香精基本香型特征的原料，成为香精香气的主体。②调和剂，同主香有相似的韵调，用以调合主香的成分，使香气和谐。③变调剂，通常由与主香不同韵调的香料组成，用以修饰、变化香精格调，使整体香气更丰盈、多调，并突出个性。④定香剂，由香气持久、挥发度较低的香料组成，使香气挥发均匀，留香久远。通常某种香精的制备要将上述4种组分以合适的比例配合，使各种香气能扬长避短，取得香气的和谐和平衡，自始至终散发出令人愉悦的香气。香精的香气在挥发过程中随时间有头香（最先嗅闻到的香气）、体香（经常挥发的主体香气）、底香（最后阶段的香气）的变化。 |
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