- 更多网络例句与解辣的相关的网络例句 [注：此内容来源于网络，仅供参考]
-
After the garlic is crushed, allin is released, and when the allin decompound completely, Allicin is created. Allicin is a very volatile substances.
大蒜辣素是大蒜被粉碎后，蒜酶被释放出来，将蒜氨酸酶解，产生了大蒜辣素，大蒜辣素是非常不稳定的活性物质。
-
Specially here hand rips 包菜, did not look its where all can eat, but you can think, it is a here oral traditions most resounding vegetable, the flavor foot, because it suffices spicily, suffices the fragrance, suffices crisply, an eldest child bowl puts on the front, eats the people all can 百思不得其解, how is small small 包菜 also can do?
特别是这里的手撕包菜，别看它哪里都能吃到，可是你能想到，它是这里口碑最为响亮的一道菜，味道足，因为它够辣，够香，够脆，老大一碗放在面前，吃的人都能百思不得其解，一个小小包菜还能怎么做？
-
Firstly, headspace solid-phase microextraction was established to determine AITC by orthogonal design. Extraction temperature, stir speed, extraction time, and desorption time were set at 40℃, 900r/min, 30min, and 5min, respectively. Under these optimal conditions, volatile flavor compounds in mustard oil, wasabi, and 'Chongcai'leaf mustard product were identified by SPME/GC/MS. In these three samples, 6,12,17 constituents were identified respectively; Allyl isothiocyanate was the main flavor compound, which accounted for 73.45%, 64.25%, 32.74% of total volatile compounds, respectively. Carbon disulfide, a hydrolysis product of AITC, accounted for 14.37% 25.40%, 51.67% of total volatile compounds respectively. There were some other isothiocycannates, such as butane, 1-isothiocyanato-, isobutyl isothiocyanate, 1-benzene, 4-isothiocyanato-, benzene (2-isothiocyanatoethyl)-, etc.
首先采用正交实验设计优化固相微萃取技术的前处理条件，结果表明，以萃取温度40℃、搅拌速度900r／min、萃取时间30min、解吸时间5min为最佳条件；在此最优条件基础上，利用SPME／GC／MS联用技术分析芥末油、青芥辣、冲菜的挥发性风味成分，分别检出6、12、17种化合物，主要风味物质均为AITC，相对丰度分别为73.45％、64.25％、32.74％；AITC的水解产物二硫化碳的相对丰度分别为14.37％、25.40％、51.67％；还检测到了其它几种异硫氰酸酯，如异硫氰酸丁酯、异硫氰酸异丁酯、异硫氰酸丁烯酯、2-苯乙基异硫氰酸酯等。
- 更多网络解释与解辣的相关的网络解释 [注：此内容来源于网络，仅供参考]
-
antacrid：解辣的
antacid | 中和酸性的, 抗酸性的 抗酸剂 | antacrid | 解辣的 | antaefixae | 互檐饰