己

Content of butanoic acid, methyl ester; butanoic acid, ethyl ester; hexanoic acid, methyl ester; DMHF; DMMF identified in strawberry cultivated from green house were higher than that cultivated in the open field of the correspongding nitrogen levels , and the hexanoic acid, ethyl ester could only identified in green house strawberries.

不同氮素水平温室草莓果实中丁酸甲酯、丁酸乙酯、己酸甲酯、DMHF、DMMF的相对含量和总量均比相应氮素水平的露地草莓的高，且己酸乙酯只是在温室草莓中检测到。

Both in green house and in the open field ,relative content and total content of characteristic aroma components:of butanoic acid, methyl ester; butanoic acid, ethyl ester; hexanoic acid, methyl ester; hexanoic acid, ethyl ester; DMHF; DMMF trended to increase and then decline with the increment of nitrogen fertilizer, and the highest was the Mid-N fertilizer treatment. So favorable nitrogen application can promote the process of fruit aroma, that is , feasible fertilizer application could enhance fruit flavor.

在温室和露地两种栽培条件下，除成熟草莓果实的特征香气成分丁酸甲酯、丁酸乙酯、己酸甲酯、己酸乙酯、DMHF、DMMF的相对含量和总量均是随施氮量增加先增加后减少，中量氮肥处理最高，合理的施氮量有利于果实香气的形成，即适宜的施肥量有利于增进果实风味。3。

Two haptens of MCPA, 6-[(2-methyl-4-chlor phenoxy aceto amino] hexanoic acid and 4-[(2-methyl-4-chlor phenoxy aceto amino]butanoic acid were synthesized with MCPA and amino-hexanoic acid or amino-butanoic acid.

以除草剂2甲4氯、氯化亚砜、氨基己酸和氨基丁酸等为起始原料，经两步化学反应分别合成了两种MCPA半抗原：6-(2-甲基-4-氯苯氧乙酰基)氨基己酸和4-(2-甲基-4-氯苯氧乙酰基)氨基丁酸。

Ethyl caproate and ethyl lactate are the main flavour components of Luzhou－flavour liquor and their ratio is the key to the style and flavour of the liquor.

摘 要：己酸乙酯和乳酸乙酯是浓香型白酒风味物质的主体成分，己、乳比是影响浓香型白酒风味、风格的关键。

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。

It was observed after 24hrs of reaction that this lipase could compete very well with lipase from Candida antartica (93. 0％ for isoamyl butyrate synthesis and 95. 0％ for ethyl caproate synthesis) and lipase from Mucor miehei (75. 0％ for isoamyl butyrate synthesis and 93. 64％ for ethyl caproate synthesis).

反应24h后，来自Candida antartica脂肪酶合成丁酸异戊酯和己酸乙酯的转化率分别为93.0％和95.0％，来自Mucor miehei脂肪酶合成丁酸异戊酯和己酸乙酯的转化率分别为75.0％和93.64％。

In order to improve interlayer pit mud fermentation, self-made pit mud fermenter was used and pit mud functional bacteria were supplied in each turn of fermentation. Such measures could evidently increase contact area between fermented grains and pit mud, enhance ethyl caproate content in fermented grains (enhanced by almost three times than before) with no adverse influence on liquor yield, and improve liquor quality. Its application could effectively settle the problems such as pit mud odor in liquor, difficult operation, recycle use and unsatisfactory effects etc.

采用自制夹泥发酵器和每轮补充窖泥功能菌的夹泥发酵法进行浓香型白酒生产，结果表明，该方法能明显增大糟醅接触窖泥的面积；提高糟醅中己酸乙酯等香味物质的含量，己酸乙酯的含量比对照糟醅增加了近3倍；不影响曲酒的出酒率；可明显提高曲酒的质量；有效地解决了窖泥易进入糟醅，使酒中出现明显的窖泥味、操作困难、难以循环使用、效果不明显等问题。

Based on the analysis of the chromatogram of flavoring compositions of Taishan Tequ, 13 kinds of flavoring compositions including n-propanol, isoamyl alcohol, ethyl caproate, ethyl lactate, ethyl acetate, ethyl butyrate, caproic acid, acetic acid, butyric acid, acetaldehyde, acetal, total acids and total esters were determined as the chromatogram skeleton compositions of Taishan Tequ. The physiochemical indexes of Taishan Tequ could be under proper control through the stipulation of the content range of the above flavoring compositions, which is an effective way to liquor quality improvement and stability and has greatly improved the blending techniques of Taishan Tequ.

以泰山特曲酒香气成分色谱分析结果为基础，确定了正丙醇、异戊醇、己酸乙酯、乳酸乙酯、乙酸乙酯、丁酸乙酯、己酸、乙酸、丁酸、乙醛、乙缩醛、总酸、总酯这13种香味成分作为泰山特曲的色谱骨架成分来控制成品酒理化指标，并制订了控制范围，使泰山特曲的勾兑技术有了飞跃的发展，成为提高与稳定产品质量的有效方法。

The trial use of M-6 in Xifeng Luzhou-flavor liquor had achieved satisfactory effects compared with contrast samples: evident increment of ethyl caproate content, pure and mellow liquor flavor, enjoyable liquor aftertaste and clean liquor body, and better liquor quality.

在酿酒生产试用中，加红曲霉M-6生产的麸曲发酵酒比对照酒己酸乙酯高2倍多；在西凤浓香酒生产中试用效果比较明显，产酒己酸乙酯增高，酒窖香纯正浓郁、酒体醇厚爽净、回味好，质量优于对照样。

The text tells the relations of caproate bacteria and pit mud, methane bacteria ,pit mud and Fen-flavour liquor,Luzhou-flavour liquor,Feng-flavour liquor,analyses the aging reason and prevention measures of pit mud,and introduce the prescripionmaterials chooseoperating and manage of manmade pit mud.

就己酸菌与窖泥、己酸菌与甲烷菌、窖泥与清香、浓香、凤香等白酒之间的关系作了详细阐述，分析了浓香型白酒生产中窖泥退化的原因及防治措施，并就人工窖泥培养的配方、原料选择、工艺操作及管理等方面作了介绍。

Finally, according to market conditions and market products this article paper analyzes the trends in the development of camera technology, and designs a color night vision camera.

最后根据市场情况和市面上产品的情况分析了摄像机技术的发展趋势，并设计了一款彩色夜视摄像机。

Only person height weeds and the fierce looks stone idles were there.

只有半人深的荒草和龇牙咧嘴的神像。