橙

Using traditional distillation, the orange flower essential oil is extracted from France bitter orange petals. With warm, soft, and sweet orange flowers' fragrance, it brings you full of happiness in a moment.

用传统蒸馏法，萃取自法国苦橙花瓣而得的橙花精油，温柔甜蜜的橙花芬芳，让人瞬间充满幸福的感觉。

The main varieties are navel orange, summer orange, the brocade orange, the blood orange, and so on.

主栽品种有脐橙、夏橙、锦橙、血橙、桠柑等。

The behavior of static adsorption and desorption, dynamic adsorption and desorption of twelve kinds of resins was compared. Toyopearl TSK HW-40S colunm was employed to separate and purify the anthocyanin extracts from blood orange.

分别采用12种不同类型树脂对血橙花色苷静态和动态吸附解吸试验进行比较，优化了大孔树脂提取分离血橙花色苷的工艺，采用Toyopear1 TSK HW-40S柱层析对血橙花色苷提取物进一步分离纯化。

Experiment results indicate the more desirable orange-pomace bread can be produced if the orange pomaces are not washed in water, the sample is oven-dried and the particle diameter distribution of the orange pomaces in use is less than 250 μm. Due to the fact that the water-absorption ability of orange pomaces is strong, we may want to mix pomaces with the oil of the recipe first during the process of making orange-pomace bread and add the mixture later to the formation of the structure of gluten. Under the condition that orange pomaces account for 14% of the ingredients, the adjusted optimal condition calls for extra 2% of oil, 3% of water and 4% of gluten, the amount of yeast is increased to 2% and the fermentation time is 2 hours. The orange-pomace bread made under this condition has a specific volume of 5.19 cm3/g and receives a rating of 9.5 point. It is close to the American-style sweat bread of the control group. It is also found that the addition of orange pomaces can help slow down the rise in hardness, gumminess and chewyness of the bread during the time it is in storage.

实验结果显示，柳橙果渣於制备过程不经过清水漂洗、利用烘箱乾燥样品、使用粒径分布尺寸小於250 μm之柳橙果渣对於制作柳橙果渣面包有较理想之结果，另外由於柳橙果渣吸水性强，於制作果渣面包时需将柳橙果渣先与配方中之油脂混合，待面团搅拌成筋后再加入。14%柳橙果渣添加量下，配方上调整的最适条件为额外添加2%油脂、3%水量、4%面筋，并将酵母量增加为2%，发酵时间为2 h，所制作出之柳橙果渣面包比体积为5.19 cm3/g，评分为9.5分，接近控制组美式甜面包，并且发现添加果渣制作面包可以减缓面包於储藏期间硬度、胶性度、咀嚼度上升之程度。

The contents of linalool, it's oxide,α-ionone, 24,25-dihydroxycholecalciferol, and nerolidol were higher no matter in fresh leaves or in finished tea, which showed that they were characteristic aromatic constituents of Guangxi Huangdan cultivar.

与广东黄棪毛茶比较，香气组分的种类有很大的差异，且特征成分之一的橙花叔醇在相对含量上也有很大的差异，广西黄棪毛茶的橙花叔醇相对含量是在3%-6%之间，广东黄棪毛茶的橙花叔醇相对含量是在21%-27%之间，相差大约6倍。

There are two principal species: the sweet orange and .the sour orange.

橙有两大种：甜橙和酸橙。

Sour orange and sweet orange may be the hybrid of pummelo and mandarin.

6根据胞质基因组的差异和聚类分析的结果对一些生物型的起源进行了分析，得出如下一些结论：葡萄柚是柚与甜橙的杂种，可能是与柚的回交种；本研究所包括的两个来檬生物型，其中之一的起源与枸橼、柚和澳洲指橘有关，另一个被误认为是枸橼的来檬生物型最后被认定为墨西哥来檬，来源与大翼橙和枸橼有关；粗柠檬是枸橼与宽皮橘的杂种；红黎檬可能是宽皮橘与粗柠檬的杂种；酸橙和甜橙为柚与宽皮橘的后代。

To improve the non-biology-stability of navel orange dry wine,the clarification effects of 5 different quantities clarificant s of agar,glutin,diatomite,benotonite and chitosan on navel orange dry wine were compared at zero to 2,40 to 45 centigrade degree and normal temperature,respectively.

为了提高甜橙干酒的非生物稳定性，分别用不同量的琼脂、明胶、硅藻土、皂土和壳聚糖等5种澄清剂对甜橙干酒进行澄清处理，以比较其澄清效果，并分别将甜橙干酒在常温、0~2℃和40~45℃下放置5 d，比较各处理方法对甜橙干酒澄清效果的影响。

This study also makes orange-pomace bread out of orange pomaces and examines conditioning factors including the amount of orange pomaces added, different pomaces preparation processes, the ways pomaces are added, the particle diameter distribution of pomaces and the amount of water, oil and gluten added, changes of the amount of the yeast; and the time it takes for the flour to be fermented.

新鲜柳橙榨汁后剩余之连皮果渣部分富含膳食纤维，因此本实验将其制成乾燥柳橙果渣粉末，探讨不同制备过程对於柳橙果渣样品的化学组成分及物理性质的影响，并将柳橙果渣用於制作果渣面包，探讨的条件因子包括果渣添加量、不同果渣制备过程、果渣添加方式、果渣粒径分布以及添加水量、油量、面筋量、改变酵母添加量、面团发酵时间，将所制作之果渣面包进行比体积分析与评分，以得到制作高果渣纤维含量面包之最适条件因子，并将最后制作出之柳橙果渣面包进行质地剖面分析测试，探讨其对面包质地以及储藏性的影响。

DIVINE UNION Essential Oil: Orange 8、神性联盟精油:甜橙 Orange oil has a lovely sweet scent and taste and is useful for stimulate digestion in brushing the tongue.

甜橙精油有一种可爱的甜香与滋味，当轻刷舌头时对促进消化有益。甜橙精油也具有一些溶解死皮细胞以让表皮更好再生的物质。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。