查询词典 caproate

The separation and determination of caproic acid,1-octanol and octyl caproate by high performance liquid chromatography on the Kromasil C18(150 mm×4.60 mm,5 μm) column with V∶V=95∶5 as mobile phase and with refractive index detector were also studied.

按常规有机合成方法合成了己酸正辛酯，采用在Kromasil C18(150 mm×4.60 mm，5 μm)柱上，以V∶V=95∶5为流动相及示差折光检测器的反相高效液相色谱法，30 ℃分离和测定了己酸、1-辛醇及己酸正辛酯。

Standard partial molar volumes of the alkyl chains of amino acids have been calculated by improved hard-sphere model in aqueous sodium acetate, sodium butyrate and sodium caproate solutions.

用改进的硬球混合物模型计算了氨基酸侧链在乙酸钠、丁酸钠、己酸钠水溶液中的标准偏摩尔体积。

Insecticidal sucrose octanoate and sucrose caproate were synthesized by transesterification method or reaction of acid chloride with sucrose.

分别以酯交换法和酰氯法合成了辛酸蔗糖酯和己酸蔗糖酯两种杀虫活性蔗糖酯，其中酯交换法产物单酯含量高，而酰氯法反应速度快。

The produced liquor had elegant and exquisite aroma, sweet taste, and enjoyable aftertaste with 60～80 mg/100 mL increase of ethyl caproate content.

结果表明，应用高温堆积发酵新工艺，不仅丰富了微生物的种类和数量，同时增加其代谢产物的种类和含量，增加了白酒中的香味成分，所产酒的香气更加幽雅、细腻；口味更醇甜、绵软、丰满、味长；且己酸己酯的含量增加了60～80 mg/100 mL。

The following points must be highly valued in the development of Luzhou-flavor liquor production techniques: full and objective understanding of liquor development trend in China; further study of Luzhou-flavor pure-grain liquor production without addition of external flavoring substances; elimination of off-flavor in base liquor; persistence in increasing natural growth quantity of ethyl caproate; proper understanding of the relations of liquor-making and liquor blending to advance better development of liquor-making industry.

必须全面、准确、客观地认识中国白酒的发展方向；努力实现浓香型纯粮白酒不添加外加香的目标；解决基酒中的怪杂味；坚持走以增加己酸乙酯的自然生成量为主的质量之路；正确对待白酒的酿造与勾调工作，才能把握和发展浓香型白酒的生产工艺，全面推进白酒业的进步。

The main esters in Chinese distilled liquor include,ethyl caproate,ethyl acetate,ethyl lactate and ethyl butyrate etc.

中国蒸馏酒中含有一定比例的乙酸乙酯、乳酸乙酯、己酸乙酯和丁酸乙酯等，这几种酯的含量在一定程度上形成了中国蒸馏酒与外国蒸馏酒很不相同的地方。

With the fermenting very well,and improve Ethy1 caproate content by 500～800mg/L,and improve liquor quality by 2～3fens,and make the base liquor's characteristics of Luzhou-flavor liquor very well,Especially the additi.

在转型期间，添加活性干酵母和糖化酶，可以大大缩短转型期，在生产中添加活性干酵母，可以使主发酵期缩短2~5d，糟醅发酵更彻底，出酒率平均提高3.33%，同时，使酒中己酸乙酯平均提高500~800mg/L，酒质提2~3分，基酒具有很突出的浓香型主体香特征，特别是在度夏醅中使用，可以降低酒醅中的酸度，有效地防止掉排现象。

A mold strain producing ethyl caproate esterifying enzyme was isolated from Luzhou-flavor Daqu and it was identified as aspergillus flavus by Biolog microbes automated identification system.

从浓香型大曲中分离得到1株产己酸乙酯酯化酶霉菌，经Biolog微生物自动分析系统鉴定为黄曲霉。

The application of such esterifying monascus in liquor production could evidently increase total ester content and ethyl caproate content in product liquor and the product liquor had mellow and pure taste with enjoyable aftertaste.

将其应用于酿酒生产，能明显提高成品酒总酯及己酸乙酯含量，生产的成品酒窖香纯正浓郁，酒体醇厚爽净，回味悠长。

The experimental results show that the transfer volumes for these amino acids from water to sodium acetate, sodium butyrate, sodium caproate, sodium caprylate and guanidium hydrochloride solution are positive and increase with the increasing concentration of denaturant The standard partial molar transfer volume of zwitterionic end group (NH〓, CO0〓) are larger positive values and the corresponding values of methylene group CH〓 are smaller and negative.

实验结果表明，氨基酸从水到乙酸钠、丁酸钠、己酸钠、辛酸钠和盐酸胍水溶液的标准转移偏摩尔体积为正值，且随变性剂浓度的增加而增大；氨基酸的两性端基的标准转移偏摩尔体积为较大的正值，而CH〓基团标准转移偏摩尔体积为较小的负值。

Do you know, i need you to come back

你知道吗，我需要你回来

Yang yinshu、Wang xiangsheng、Li decang,The first discovery of haemaphysalis conicinna.

1〕 杨银书，王祥生，李德昌。安徽省首次发现嗜群血蜱。