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柠檬醛

与 柠檬醛 相关的网络例句 [注:此内容来源于网络,仅供参考]

Odor Characteristics—Citrus, aldehydic, green and lemon with a minty

香气特徵:柑橘香,醛香,带有薄荷,樟脑样的青香和柠檬香。

Taste Characteristics— 50ppm. Citrus, green and aldehydic with a fresh lemon fruity

味觉特征:在50ppm 时,有柑橘,带有新鲜柠檬,水果底韵青香和醛香味。

Moisturizer:Water,propylene glycol,saccharide isomerate,chondrus crispus,peg-40 hydrogenated castor oil,imidazolidinyl urea,methylparaben,sodium hyaluronate,pentadecalactone,citrus aurantium dulcisoil,lactic acid,iris germanica root extract,sodium hydroxide,citrus aurantium amara oil,yellow 6(CI 15985),limonene,linalool

保湿精华:水,丙二醇,天然异构寡糖,卡拉胶,PEG-40氢化蓖麻油,尿素醛,羟苯甲酯,透明质酸钠,环十五内酯,甜橙油,乳酸,鸢尾花根萃取,氢氧化钠,苦橙油,黄 6(CI 15985),柠檬精油,芳樟醇

Water,butylene glycol,biosaccharide gum-1,ppg-26-buteth-26,panthenol,peg-40 hydrogenated caster oil,hydroxyethylcellulose,imidazolidinyl urea,saccharide isomerate,benzophenone-4,phenoxyethanol,triethanolamine,citrus aurantium dulcisoil,pentadecalactone,methylparaben,sodium hyaluronate,citric acid,butylparaben,ethylparaben,citrus aurantium amaraoil,propylparaben,methylchloroisothiazolinone,methylisothiazolinone,red 4,yellow 5,red 33,limonene,linalool

水,丁二醇,多醣物质,PPG-26-丁醇聚醚-26,维生素B5,PEG-40氢化蓖麻油,羟乙基纤维素,尿素醛,天然异构寡糖,二苯甲酮- 4,苯氧乙醇,三乙醇胺,甜橙油,环十五内酯,羟苯甲酯,透明质酸钠,柠檬酸,羟苯丁酯,羟苯乙酯,苦橙油,羟苯丙酯,甲基氯异塞唑晽酮,甲基异噻唑啉酮,红4,黄5,红33,柠檬精油,芳樟醇

Water,butylene glycol,glycerin,glyceryl polymethacrylate,triethanolamine,carbomer,ppg-26-bueth-26,chondrus crispus,peg-40 hydrogenated castor oil,phenoxyethanol,imidazolidinyl urea,propylene glycol,benzophenone-4,retinyl palmitate,citrus aurantiudulcisoil,phospholipids,methylparaben,tocopheryl acetate,c12-23 alkyl lactate,disodium EDTA,centella asiatica extract,iris germanica root extract,pentadecalactone,aloe barbadensis leaf juice,mimosa tenuiflora bark extract,sodium hyaluronate,menthol,biosaccharide gum-1,citrus aurantium amara oil,propylparaben,methylchloroisothiazolinone,sodium benzoate,potassium sorbate,citric acid,calcium sorbate,methylisothiazolinone,butylparaben,ethylparaben,yellow 5(CI 19140),limonene,linalool

水,丁二醇,甘油,甘油聚甲基丙烯酸酯,三乙醇胺,卡波姆,PPG-26-丁醇聚醚-26,鹿角菜胶,PEG-40 氢化蓖麻油,苯氧乙醇,尿素醛,丙二醇,二苯酮-4,维他命A酯,甜橙油,磷脂质,羟苯甲酯,醋酸盐维他命E,C12-13 烷醇乳酸酯,乙二胺四乙基二钠,雷公根萃取,鸢尾花根萃取,环十五内酯,吉拉索芦荟叶汁,含羞草萃取,透明质酸钠,薄荷脑,多醣物质,苦橙油,羟苯丙酯,甲基氯异塞唑晽酮,苯甲酸钠,山梨酸钾,柠檬酸,山梨酸钙,甲基异噻唑啉酮,羟苯丁酯,羟苯乙酯,柠檬黄,柠檬精油,沈香醇水:几乎所有护肤品成分第一位都是水。丁二醇:保湿剂及溶剂,质地温和

By the 1930s, the scientists finally separated "ketohexose" from cabbages and lemon juice, comprehended its chemical structures, and recognized that it was an important element of Vitamin C. Therefore, the people then called lemon a mysterious medicinal fruit.

到了30年代,人们终于从肾上腺皮质、包心菜、柠檬汁中分离出&已糖醛酸&,弄清了它的化学结构,并确定它是抗坏血酸的要素,因此人们称它为&神秘的药果&。

Samples were subjected to high pressure ranging from 100 to 500 MPa. After high pressure treatments, the flavour compounds were extracted by Solid-Phase Microextraction. Analysis was carried out by Gas Chromatography-Mass Spectrometry. The key flavour compounds of orange juice were three alkenes (namely limonene, myrcene and α-pinene), two alcohols (linalool and α-terpineol), three aldehydes, one ketone and two esters (ethyl butyrate and 3-OH-ethyl hexanoate).

采用固相微萃取(Solid Phase Microextraction,SPME)方法对不同压力(100~500 MPa)超高压处理的鲜榨橙汁中的香气成分进行富集,并经气相色谱-质谱联用仪(Gas Chromatography-Mass Spectrometry,GC-MS)检测分析,橙汁中的主要香气成分有:3种烯(柠檬烯、月桂烯、α-蒎烯);2种醇;3种醛;1种酮;2种酯(丁酸乙酯、3-OH-己酸乙酯),它们是构成橙汁的主要特征致香成分。

Reaction of citric acid with paraformaldehyde gave anhydromethylene citric acid with a yield of 63%;the reaction of compound with acetic anhydride gave the corresponding anhydride with a yield of 87%;the esterification of compound with lauryl alcohol gave anhydrocitric acid monoester with a yield of 76%.

将等浓度的柠檬酸和多聚甲醛加热,反应生成柠檬酸缩醛环酯,产率为63%;与乙酸酐反应得到相应的柠檬酸酐,产率为87%;与月桂醇酯化,生成产物,产率为76%;用二氧六环做溶剂,将与等浓度的碱进行开环反应,生成柠檬酸月桂醇单酯,产率为83%。

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