奎尼酸

There are four methods of producing quinic acid at present:extraction of plant,chemosynthesis,enzymology and microbe fermentation.

目前获得奎尼酸的方法主要有4种，即植物提取法、化学合成法、酶工程法和微生物发酵法。

These make this compound a useful and versatile chiron for both cyclic and acycl.

奎尼酸的结构特征以及其价廉、易得的优点，使之成为一个有用的而且重要的手性合成子。

In addition, malic acid and quinic acid content in seedswas far lower than those in pulp and skins.

此外，种子中苹果酸和奎尼酸比果肉和果皮中的低得多。

Quinic acid is an important fine chemical product and intermediates of drag synthesis, which can be numerously used in drag synthesis, food and the chemical industry, So it has increasing commercial demand.

奎尼酸是一种具有极高价值的精细化工产品和医药中间体，在医药工业、食品工业、化工等行业均有广泛的用途，市场需求很大。

No distinct variation regularities were found in fructose, glucose, sorbitol, malate and quinate.

果糖、葡萄糖、山梨醇、苹果酸、奎尼酸品种间差异大，且无明显的变化趋势。

In some range,the addition of chitosan and titriable acidity after deacidification appears linear correlation,1 g chitosan can absorb 0.41 g titriable acidity, but chitosan only can absorb citric acid and malic acid, and it has no effect on quinic acid.

在一定范围内，壳聚糖的加入量与降酸后酒液的滴定酸呈线性关系，1 g壳聚糖可以降低0.41 g／L的滴定酸，但壳聚糖只能吸附主要有机酸中的柠檬酸和苹果酸，对奎尼酸无作用。

The major organic acids identi-fied in skins and seeds were malic and quinic acids.

相似丁果肉，果皮和种子的主要有机酸也足苹果酸和奎尼酸。

In skins, the content of malic acid was far higher than quinicacid, but in seeds it was slightly lower than quinic acid.

果皮中苹果酸含量远高于奎尼酸，但种子中苹果酸含量比奎尼酸稍低。

When deacidification with resins,the flow rate is an important effect factor. The slower the flow rate, the higher the volume of kiwi wine obtained, three weakly basic anion exchange resins, for the absorption order of the main organic acid of kiwi wine , citric acid is first, malic acid is the second, the last one is quinic acid.

流速是影响离子交换树脂降酸的重要因素，较小的流速可使猕猴桃酒获得较大的处理量，树脂对主要有机酸的吸附顺序首先是柠檬酸，其次是苹果酸，最后才是奎尼酸。

High performance liquid chromatographyanalysis showed the mango fruit of these two cultivars contained 3 carbohydrates, 11 organic acids and 4 carotenoids. The carbohydrates were composed of fructose, glucose and sucrose; the organic acids were oxalic acid, tartaric acid, quinin acid, malic acid, ascorbic acid, lactic acid,α-ketoglutaric acid, citric acid, fumaric acid, succinic acid and gallic acid; the carotenoids were violaxanthin,β-carotene, lutein, lycopene.

高效液相色谱分析表明，芒果果实共含3种糖、11种有机酸和4种类胡萝卜素，即果糖、葡萄糖和蔗糖；草酸、酒石酸、奎尼酸、苹果酸、抗坏血酸、乳酸、α-酮戊二酸、柠檬酸、富马酸、琥珀酸和没食子酸；堇菜黄素、β-胡萝卜素、叶黄素和番茄红素。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。