咖啡醇

基本解释 (translations)

caffeol  ·  caffeone  ·  cafestol  ·  coffeol

与咖啡醇相关的网络例句 [注：此内容来源于网络，仅供参考]

The coffee made from this kind of coffee Bean tastes richer, mellower and more satisfactory.

用这种咖啡豆制成的咖啡，口味更浓、更醇、更令人满意。

The constituents were extracted by some solvents. 18 constituents were isolated from Chloroform fraction by different chromatography. 15 constituents were identified by IR ,MS and NMR as follows: 3-sitosterol, P-sitosterylpalm itate,succinate acids, 1, 4-benzenediol, 1, 2-benzenediol, p-hydroxybenzaldehyde, syringaresinol, oleanolic acid, usolic acid, ethyl caffeate , Rosmarinic acid ethylster and etc. In such constituents ,nine compounds were isolated for first time from Origanum vulgare L..

牛至药材经水煮醇沉法所得浸膏，利用溶剂法和色谱法从中分离得到18个单体成分，通过IR、MS、NMR等波谱技术鉴定了其中的15个化合物，分别为β-谷甾醇(1)、β-胡萝卜苷(2)、琥珀酸(3)、对-二苯酚(4)、邻-二苯酚(5)、对羟基苯甲醛(6)、1.2-二羟基-4-异丙基-5-甲基苯(7)、新木脂素(8)、丁香脂素(9)、齐墩果酸(10)、乌苏酸(11)、4-二十六烯(12)、正二十六醇(13)、咖啡酸乙酯(14)、迷迭香酸乙酯(15)等，其中化合物3、4、5、6、7、8、9、14、15等9种化合物均为首次从该属植物中分离得到。

Results Eleven compounds were purified and their structures were identified, they were identified as β-sitosterol, stigmasterol, nonacosanyl caffeate, daucosterol, betulinic acid, vanillic acid, inositol methyl ether, sucrose, soyasaponin Ⅰ, kaikasaponin Ⅲ, and dehy-drosoyasaponin Ⅰ.

结果 分得11个已知化合物，经鉴定为β-谷甾醇、豆甾醇、咖啡酸二十九醇酯、胡萝卜苷、白桦酸、香草酸、肌醇甲醚、蔗糖、soyasaponin Ⅰ、kaikasaponin Ⅲ和dehy-drosoyasaponin Ⅰ。

To give you an idea, we sometimes use the wordy "syrupy" to describe a full-bodied coffee like Sumatra.

为了让您理解这一概念，我们有时使用"糖浆"一词来描述一种醇度高的咖啡，例如苏门答腊咖啡。

Seven central depressants,including chloral hydrate,potassium bromide,sodium bromide,cal- cium bromide,alcohol,amytal and chloretone, were studied for their effects on the intraperito- neal toxicity of tartar emetic and sodium stibo- gluconate in mice.

1。关于吐酒石与葡萄糖酸锑 V 钠对小白鼠的致死作用，我们探索了一些中枢抑制药与兴奋药的影响。所试的抑制药有水合氯醛，溴化钾，溴化钠，溴化钙，酒精，安眠妥与三氯叔丁醇七种。兴奋药有苯甲酸钠咖啡硷与士的宁二种，以及溴咖合剂。2。

Their chemical structures were characterizd on the basis of spectral and chemical evidences to be: Sarracenin (1), 2-methyl-5-hydroxy-7-O-ethyl caffeate chromome (2), Naringenin(3), 2-methyl-5, 7-dihydroxychromome (4), 2-methyl-6-hydroxyl-cinnamic acid methyl ester (5), eriodictyol (6), quercetin (7), Naringenin-7-O-β-D-glucoside( 8 ), eriodictyol-7-O-α-D-glucoside (9), quercetin-3-O-β-D-glucoside(10). In addition, one compound was abtained from the n-butanol frationk, which was finally identified as Morrosiside(11) by spectral and chemical evidences.

以波谱数据及其理化性质鉴定为：Sarracenin(1)，2-甲基-5-羟基-7-O-咖啡酸乙酯色原酮(2)，柚皮素(3)，2-甲基-5，7-二羟基色原酮(4)，2-甲基-6-羟基苯丙烯酸甲酯(5)，圣草酚(6)，槲皮素(7)，柚皮素-7-O-β-D-葡萄糖苷(Naringenin-7-O-β-D-glucoside)(8)，圣草酚-7-O-α-D-葡萄糖苷(eriodictyol-7-O-α-D-glucoside)(9)，槲皮素-3-O-β-D-葡萄糖苷(quercetin--3-O-β-D-glucoside)(10)；另外从正丁醇萃取部位分离得到1个化合物，以波谱数据和文献对照鉴定为：Morroniside(11)。

RESULTS:12 compounds separated from Dendranthema nankingense were elucidated as cerotic acid,β-sitosterol,ursolic acid,chrysoeriol,luteolin,caffeic acid,daucosterol,chrysoeriol-7-O-glucoside,luteolin-7-O-glucoside,linarin,rutin and potassium nitrate.

结果：从菊花脑中分离得到12个化合物，即正二十六烷酸、β-谷甾醇、熊果酸、金圣草黄素、木犀草素、咖啡酸、胡萝卜苷、金圣草黄素-7-O--βD-葡萄糖苷、木犀草素-7-O--βD-葡萄糖苷、蒙花苷、芦丁、硝酸钾。

These compounds were identified as follows:chrysophanol (FP-1),physcion(FP-2),eriosematin(FP-3),scoparone(FP-4),lupeol(FP-5),betulinic acid(FP-6),3\',4\'-Dihydroxy-trans-cinamic acid octacosyl ester(FP-7),β-sitosterol (FP-8),flemiphilippinone A(FP-9),monopalmitin(FP-10),emodin(FP-11),islandicin (FP-12),salicylic acid(FP-13),p-methoxyphenylpropionic acid(FP-14),trideca-1, 3-diene(FP-15),lupinifolin(FP-16),flemichin D(FP-17),flemiphilippinin A(FP-18), auriculasin(FP-19),erythrinin B(FP-20),6-C-prenylluteolin(FP-21), 8-(1,1-dimethylallyl) genistein(FP-22),flemiphilippinin E(FP-23),flemiphilippinin F (FP-24),5,7,3\',4\'-tetrahydroxy-6,8-diprenylisoflavone(FP-25),flemiphilippinin D (FP-26),dorsmaninsⅠ(FP-27),osajin(FP-28),6,8-diprenyleriodictyol(FP-29), lupinalbin A(FP-30),genistein(FP-31),3\'-O-methylorobol(FP-32),orobol(FP-33), 5,7,2\',3\',4\'-pentahrdroxyflavone(FP-34),the mixture of biochanin A and prunetin (FP-35 and 36),genistin(FP-37),sophororicoside(FP-38),3\'-O-methylorobol-7-glucoside(FP-39),the mixture of sissotrin and prunetin 4\'-O-β-D-glucoside(FP-40 and 41),adenosine(FP-42) and luteoloside(FP-43,mixture).

这些化合物分别为大黄酚(FP-1)、大黄素甲醚(FP-2)、eriosematin(FP-3)、滨蒿内酯(FP-4)、羽扇豆醇(FP-5)、白桦酸(FP-6)、咖啡酸二十八烷酯(FP-7)、β-谷甾醇(FP-8)、蔓性千斤拔酮A(FP-9)、单棕榈酸甘油酯(FP-10)、大黄素(FP-11)、islandicin(FP-12)、水杨酸(FP-13)、对甲氧基苯丙酸(FP-14)、十三烷-1，4-二烯烃(FP-15)、lupinifolin(FP-16)、千斤拔素D(FP-17)、蔓性千斤拔素A(FP-18)、auriculasin(FP-19)、erythrinin B(FP-20)、6-C-异戊烯基木犀草素(FP-21)、8-(1，1-二甲烯丙基)-染料木黄酮(FP-22)、蔓性千斤拔素E(FP-23)、蔓性千斤拔素F(FP-24)、5，7，3′，4′-四羟基-6，8-双异戊烯基异黄酮(FP-25)、蔓性千斤拔素D(FP-26)、dorsmaninsⅠ(FP-27)、osajin(FP-28)、6，8-双异戊烯基圣草素(FP-29)、lupinalbin A(FP-30)、染料木黄酮(FP-31)、3\'-O-甲基香豌豆苷元(FP-32)、奥洛醇(FP-33)、5，7，2′，3′，4′-五羟基黄酮(FP-34)、鹰嘴豆素甲和樱黄素的混合物(FP-35和FP-36)、染料木苷(FP-37)、槐属苷(FP-38)、7-葡萄糖基-3\'-O-甲基香豌豆苷(FP-39)、印度黄檀苷和樱黄素4′-O-β-D-葡萄糖苷的混合物(FP-40和FP-41)、腺嘌呤核苷(FP-42)和木犀草苷(FP-43，混合物)。

Based on relative literatures,this part has included five resesearch aspects as below.1 Fifteen compounds were isolated and purified by extraction,column chromatography,and their structures were determined on the basis of spectral analysis: acteoside(Ⅰ-1),isoacteoside(Ⅰ-2),crenatoside(Ⅰ-3),cistanoside F(Ⅰ-4),sinapoyl-4-O-β-D-glucoside(Ⅰ-5),adenosine(Ⅰ-6),β-siterol(Ⅰ-7),oleanic acid(Ⅰ-8), succinic acid(Ⅰ-9),caffeic acid(Ⅰ-10),protocatechuic aldehyde(Ⅰ-11),p-hydro xybenzyl alcohol(Ⅰ-12),β-daucosterol(Ⅰ-13),D-galacitol(Ⅰ-14),D-mannitol(Ⅰ-15).Ⅰ-4～15 were obtained from this plant for the first time,andⅠ-6,7,9,and 13 were isolated from Orobanche genus for the first time.2 The scavenging test of DPPH showed that most compounds have comparative antioxidant activity as L-ascorbic acid and part of them show better activity such as the O.coerulescens extract and phenylethanoid glycosides.Acteoside showed potent free radical scavenging effects with a median inhibition concentration of 25.6μg/ml.3 The anti-HBV activities of acteoside,isoacteoside and crenatoside were measured,and all of them showed suppressive activity on the expression of HBsAg and HBeAg in the HepG2.2.15 cell line.

本论文在文献调研基础上对紫花列当化学成分及生物活性进行了研究，并从免疫抗病毒角度探讨紫花列当中特征性成分类叶升麻苷的肝保护作用及其机制。1采用大孔树脂、硅胶和Sephadex LH-20等色谱技术对紫花列当进行系统的植物化学研究，从中分离得到19个化合物，利用UV和NMR等波谱手段及理化性质鉴定了其中的15个化合物，分别为类叶升麻苷(Ⅰ-1)、异类叶升麻苷(Ⅰ-2)、crenatoside(Ⅰ-3)、cistanoside F(Ⅰ-4)、sinapoyl-4-O-β-D-glucoside(Ⅰ-5)、腺苷(Ⅰ-6)、β-谷甾醇(Ⅰ-7)、齐墩果酸(Ⅰ-8)、琥珀酸(Ⅰ-9)、咖啡酸(Ⅰ-10)、原儿茶醛(Ⅰ-11)、对羟甲基苯甲酸(Ⅰ-12)、β-胡萝卜苷(Ⅰ-13)、D-半乳糖醇(Ⅰ-14)和甘露醇(Ⅰ-15除化合物Ⅰ-1、Ⅰ-2和Ⅰ-3外，其余化合物均为首次从该植物中分离得到。2)通过大孔树脂富集该药材有效部位苯乙醇总苷，并采用HPLC测得其所含特征性成分类叶升麻苷的含量可达80%以上。3DPPH自由基清除试验显示紫花列当提取物及其所含的苯乙醇苷类化合物均具有较好的抗氧化能力，其清除DPPH自由基能力接近于抗坏血酸。4采用卡介苗整体致敏、脂多糖离体攻击构建大鼠原代肝细胞免疫性损伤模型，在体外观察类叶升麻苷的保肝作用。

In a study of different coffees they found people were more satisfied with their choice if it came from a categorised selection, although it did not matter if the categories were marked simply A, B and C, or "mild","dark roast" and "nutty".

他们在对不同品牌的咖啡进行的一项研究中发现，当顾客发现自己购买的咖啡被分类后，对自己的选择就更加满意，不管这些咖啡是被简单的分成 A 类、 B 类和 C 类，还是轻醇、深度烘烤和果仁味。

与咖啡醇相关的网络解释 [注：此内容来源于网络，仅供参考]

aftertaste：余韵

写下你对啜吸风味(flavor),酸性的质地(acidity),余韵(aftertaste)与醇度(body)的描述. 试验下一杯而且试著比较这几杯的风味. 在每杯咖啡都冷却了之后,常常有可能发现新的啜吸风味(flavor). 因此分别在咖啡仍温时及冷却至室温后两种温度来测试是很重要的.

Bland：[清淡]

比如,咖啡的浓烈(strong)、清淡(bland)、芳醇(mellow)、苦味(bitter)、酒味(winy)等. 但是,自从出了科技咖啡馆(Cafe Scientifique)以后,咖啡英语也开始有了新的含义. 英国文化协会科技咖啡馆的标识(logo),是一杯热气腾腾的咖啡,,

Cafes：咖啡店/茶馆/酒馆

cafe /咖啡店/音乐咖啡店/餐馆/咖啡/咖啡馆/ | cafes /咖啡店/茶馆/酒馆/ | cafestrol /咖啡固醇/

caffeinism：咖啡生佥中毒

无咖啡因咖啡 caffeine-free coffee | 咖啡生佥中毒 caffeinism | 咖啡醇,咖啡焦油 caffeol,caffeone

caffeol：咖啡醇

其中一种叫咖啡醇 (caffeol)的咖啡油在200度时会出现,它会使咖啡变得更有风味(flavor)和湿香气(aroma)更加浓郁. 烘焙完成的时候,蔗糖 (sucrose)基本上已经消失殆尽,完全变成焦黑. 基本上来说,咖啡的烘焙可以分为轻度烘焙(Light,

caffeol：咖啡油,咖啡醇

caffeinism | 咖啡碱中毒, 慢性咖啡中毒 | caffeol | 咖啡油,咖啡醇 | cage circuit | 笼形电路, 网格电路

caffeol,caffeone：咖啡醇,咖啡焦油

咖啡生佥中毒 caffeinism | 咖啡醇,咖啡焦油 caffeol,caffeone | 咖啡单宁酸 caffetannic acid

caffetannic acid：咖啡单宁酸

咖啡生佥中毒 caffeinism | 咖啡醇,咖啡焦油 caffeol,caffeone | 咖啡单宁酸 caffetannic acid

Lupeol：羽扇豆醇

rol)、羽扇豆醇(Lupeol)、一群咖啡酸的高级烷酯醇等.越南槐中含苦参碱、氧化苦参碱、金雀花碱(Cytisine)、氧化槐果碱(Oxysophocarpine )、槐安(Sophovamine)及槐醇(Sophovauol)等.山豆根提取物、苦参碱、氧化苦参碱对移植S180的小鼠有延缓死亡的效果,

carbohydrates：糖类

这样,能将生豆内部的脂质赶到细胞孔的出口处,让高压的热水可以充分地乳化它们,形成咖啡的稠度与醇味;并且,咖啡内部的糖类(Carbohydrates)经过高温烘焙之后,会转化为焦糖(Caramel),给人甜味的感觉.