挥发的

As investigated, the shape of the fruit was mainly rotundity, and the color of the fruit were red, black, yellow, mauve. Variation coefficient of mineral elements, which revealed wider variation range and rich genetic diversity. Among them, Fe, the content and the variation coefficient of which was the highest(2.12 mg·100g-1 and 26.99％), it has large potential for futher selection. Ripe fruit of 12 wild myrobalan plum seedlings were analyzed using head space-solid phase microextraction and gas chromatography-mass spectrometry. The results showed considerable genetic variations in these aspects: The total content of volatile components, the classes and contents of each compounds classes, the segregation ratio, and content of main components. There were 83 compounds in total belonging to 6 classes detected in 12 wild myrobalan plum seedlings, including esters, alcohols, ketones, aldehydes, heterocycle and Hydrocarbons. Among them, Formic acid, hexyl ester, the content of which was the highest(4.33 μg·g-1),was important character impact odors.

结果表明，①新疆野生樱桃李实生株系的果实形状主要为圆形，少数为椭圆形、卵圆形、卵形和宽卵形，果实颜色有黄色、红色、紫红色和黑色等4种类型，野生樱桃李果实纵径、横径、单果重、果形指数以及可溶性固形物含量均存在一定程度的变异，遗传多样性较为丰富，其中以单果重的变异系数最大(9.13 %)；②新疆野生樱桃李实生株系果肉组织的Zn、Ca、Mg、Mn、Fe及Cu等6种矿质元素含量变异丰富，其中以Fe元素的含量（平均值为2.12 mg·100g-1）和变异系数（26.99％）最高，进一步筛选高铁性状单株的潜力很大；③从新疆野生樱桃李12个实生株系中共鉴定出醇类、醛类、酯类、酮类、烃类及杂环类等6类83种挥发性化合物，各实生株系挥发性化合物总含量、挥发性化合物种类及其含量以及主要挥发性化合物分离比率与含量等存在广泛的遗传变异，遗传多样性较为丰富，其中以甲酸己酯含量最高（平均值为4.33 μg·g-1），是野生樱桃李果实香气形成的重要特征性化合物。

The analysis of the components and contents of volatile material indicated that fruit of apples treated with 2 and 4ml/kg of ethanol increased the content and kinds of the characteristic volatile and improved flavor and quality in apple, while the fruit treated with 6ml/kg of ethanol produced higher contents of volatile material and developed off-flavor. Fruit of'Yar'pear treated with 2 and 4ml/kg of ethanol increased the sweet taste and aroma, but higher ethanol concentration showed off-flavor.

对苹果挥发性物质成分的分析表明，2及4ml/kg的乙醇处理增加了苹果特征风味挥发性物质的组分及含量，使水果呈现果香和花香，改善了苹果的品质，而6ml/kg的乙醇处理也能增加苹果果香，但由于强烈果香味的乙酸乙酯等组分在所增加的挥发性物质中所占比例较大，果实呈现浓烈的果香，并使果实的在口中的余味较差，在感官评价中稍差。2和4ml/kg的乙醇处理增加鸭梨甜味，并具有清爽的果香味，而高剂量的乙醇处理余味较差。4ml/kg乙醇处理，在挥发性物质组分数量上与对照差异不大，但却使乙醇形成酯类增加，使鸭梨果实呈现浓郁的果香。

Especially after primary distillation, the high volatile components of 1-decanol and α-terpineol, which were of the highest relative conten t, were remarkably declined, even could not be found. The volatile constituents were also lost after rectification. Some constituents with weak volatility were lost because of the excipient, cosolvent and filtration.

特别是经初馏后，原药材中两种相对含量最高的强挥发性成分1-癸醇和α-萜品醇在初馏液中含量明显下降，甚至检测不到；重蒸馏过程也使挥发性成分受到破坏；辅料、助溶剂等的加入和滤过环节使挥发性较弱的成分也在一定程度上受到损失。

In present study, a liquid-liquid extraction method was employed to extract the volatile components in mulberry fruit sparkling wine. The analysis with gas chromatography-mass spectrometry detected 69 peaks, among which 63 volatile components were identified. The first 9 volatile components with high relative content were benzyl alcohol, 2-methyl-1-butanol, mono-(2-ethylhexyl)-1, 2-benzene dicarboxylic acid, 3-methyl-1-butanol, toluene, acrylic acid butyl ester, 1H-indole-3-ethanol, isodecyl octyl phthalate and decyl octyl phthalate.

采用液－液萃取法提取桑椹汽酒中的挥发性成分，经气相色谱－质谱联机分析，共检测出69个峰，鉴定出63种挥发性化合物，其相对含量排在前9位的挥发性化合物分别是苯乙醇、2-甲基－1-丁醇、1，2-苯二酸单（2-乙基）己酯、3-甲基－1-丁醇、甲苯、丙烯酸丁酯、1H-吲哚－3-乙醇、邻苯二甲酸异癸基辛基二酯、邻苯二甲酸癸基辛基二酯。

The present paper mostly concerned was the T. piniperda which was discovered in Yunnan Province, the research advances on Pinus yunnanensis volatiles and using the volatiles to trap T. yunnanensis were reviewed, the successful experiences of using plant volatiles to monitor and control Scolytidae was briefly summarized.

针对云南纵坑切梢小蠹，综述了云南松挥发性化学成分的研究现状及利用各种挥发性成分诱集云南纵坑切梢小蠹的研究进展，同时简要介绍了国内外其他地区利用植物挥发性化学物质监测和防治小蠹类害虫的成功经验。

Typically liquid substances that evaporate easily at average temperatures, plant volatiles play important ecological roles from attracting pollinators to repulsing herbivores and from destroying microorganisms to dispersing seed.

花香被科学家视为&植物挥发物质&，典型的液态物质在常温下容易挥发，植物挥发物质起着很重要的生态作用，它们吸引授花粉者，驱赶草食动物，摧毁微生物，传播植物种子。

According to the change of the kinds of elements content in slag, F in slag volatilizes in the form of KF and NaF, KF volatilizes much more easily than NaF, KF plays a leading role in the F volatilization, theoretical analysis shows that the saturation vapour pressure of KF in the test slag is 31. 4 times of NaF; when F content is far more than K, KF volatilization is first order grade reaction, it is dominated by K content, the apparent activate energy is 275. 30KJ/mol.

4依据对含氟熔渣中高温条件下（1450℃、1505℃）的各种元素含量的变化情况，发现氟在熔渣中是以碱金属氟化物挥发，并且，KF比NaF具有更好的挥发性，在氟的挥发中占主导地位，理论研究也证明，在1505℃试验组成的熔渣中，KF的饱和蒸气压是NaF的31.4倍；在含氟量远大于钾含量的情况下，KF挥发为一级反应，受钾浓度控制，其表观活化能为275.30KJ／mol。

The ammonia volatilizing of fertilizer is suit to the dynamic equation as Y=a+bt, the coefficients in the equation are related to the kind of fertilizer, temperature and water content of soil, and the dynamic equation about ammonia volatilization including water and temperature and the is developed. In addition, the dynamic equation about ammonia fertilizer affected by interaction of water and temperature is gotten.

肥料氨累积挥发量符合零级反应动力学方程Y=a+bt，方程中系数与肥料种类、温度和土壤含水量有关，碳铵a、b值均比硫酸铵高，土壤含水量增大，a、b值降低，温度升高，a、b值增大，并由此得到含温度或土壤湿度因子的肥料氨挥发动力学方程，并建立了含水、热因子的肥料氨挥发水热耦合效应动力学方程。

The ammonia volatilizing of fertilizer is suit to the dynamic equation as Y=a+bt, the coefficients in the equation are related to the kind of fertilizer, temperature and water content of soil, and the dynamic equation about ammonia volatilization including water and temperature and the is developed.

肥料氨累积挥发量符合零级反应动力学方程Y=a+bt，方程中系数与肥料种类、温度和土壤含水量有关，碳铵a、b值均比硫酸铵高，土壤含水量增大，a、b值降低，温度升高，a、b值增大，并由此得到含温度或土壤湿度因子的肥料氨挥发动力学方程，并建立了含水、热因子的肥料氨挥发水热耦合效应动力学方程。

The ammonia volatilizing of fertilizer is suit to the dynamic equation as Y=a+bt, thecoefficients in the equation are related to the kind of fertilizer, temperature and water content of soil, and the dynamic equation about ammonia volatilization including water and temperature and the is developed.

肥料氨累积挥发量符合零级反应动力学方程Y=a+bt，方程中系数与肥料种类、温度和土壤含水量有关，碳铵a、b值均比硫酸铵高，土壤含水量增大，a、b值降低，温度升高，a、b值增大，并由此得到含温度或土壤湿度因子的肥料氨挥发动力学方程，并建立了含水、热因子的肥料氨挥发水热耦合效应动力学方程。

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。