橙

Methods: Zinc has catalysis ability in the system of oxidze xylenol orange in medium, and the discoloration extent of methyl orange has a linearity to the content of zinc. Based on this fact, a new photometric method for the determination of zinc was proposed.

在H2SO4介质中，微量锌对过氧化氢氧化二甲酚橙的反应体系具有催化作用，且二甲酚橙被氧化后的褪色程度ΔA与微量锌的含量有线性关系，据此建立了二甲酚橙褪色光度法测定微量锌的新方法。

Rhodamine B, Malachite green, Auramine O, Bismark Brown,Methyl Violet 5BN, Basic Magenta, Acid Orange II, Chrysophenine GX, Direct Fast Black G, Indigo, Sulphur Black, Solvent Red 24, Solvent Red 49, Solvent Brown 41, Solvent Orange 3,Pigment Yellow 154,155, Pigment Red 188,208, Meta-Diethyiaminophenol, M-Amino acetanilide , P-Amino acetanilide, etc.

主要产品：碱性玫瑰精，碱性品绿，碱性嫩黄O，碱性品红，碱性紫5BN，碱性红6DDN，酸性橙II，靛蓝，硫化黑，直接冻黄，直接黑G，溶剂红24，溶剂红49，溶剂棕41，溶剂橙3，溶剂橙62，颜料黄154，155，颜料红188，208，间羟基－N，N－二乙基苯胺，间氨基乙酰苯胺，对氨基乙酰苯胺。

Oil of bergamot is extracted from the peel of the bergamot orange ( Citrus bergamia or Citrus aurantium bergamia ), a small pear shaped sour orange, which is cultivated today mostly in southern Italy, but its origins are in Vietnam and Southern China.

香柠檬油来自于佛手柑的皮（贝加毛橙或者是黄色贝加毛橙）像梨状的小型酸橙。如今在意大利南部广泛种植，但是其起源是越南和中国南方。

Several non-enzymatic types of browning reactions that might possibly occur in citrus juice during storage were also discussed, the result indicated that degradation of Vc was the main cause of browning, whereas the possibility for Maillard reaction, Caramelization, Polyphenol oxidation and condensation to take place in juice was little.

在贮藏过程中，还对橙汁中可能发生的几种非酶褐变类型进行了探讨，发现Vc的降解反应是橙汁褐变的主要原因，而美拉德反应、焦糖化反应或酚类化合物的氧化缩合反应在橙汁中发生的可能性都很小。

Inflorescence forked with a pair of racemelike, helicoidal cymes; perianth segments orange to reddish orange, inner ones usually with purple or reddish orange patches at middle

用总状花序状一对，螺旋状聚伞花序分叉的花序；花被片橙到带红色橙，有紫色或者带红色的橙小块地在中部的内轮通常 5 HEMEROCALLIS fulva 萱草

The photodegradation of methylic orange under UV light irradiation in aforementioned photocatalyst were studied.

通过对甲基橙光催化的研究表明：在同样条件下，TiO2-PEG400颗粒的甲基橙光降解效果明显优于其他颗粒，甲基橙光降解率最高达到97。

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。

Disposal on methyl orange solution by two kinds of nanometer sized iron oxyhydroxides:α-FeOOH and β-FeOOH in visible light showed that methyl orange solution decolored by 90% by FeOOH/H2O2 system.And phenyl in methyl orange molec...

用2种纳米氧氢氧化铁针铁矿，正方纤铁矿处理偶氮染料分子甲基橙溶液，在自然光下，FeOOH/H2O2体系能使甲基橙溶液脱色率达90%，并且能将甲基橙分子中的苯环部分打开。

The main intermediates were detected during decomposition,such as acetic acid,oxalic acid,malonic acid,phenol,3-hydroxyhypnone,naphthalene,benzene sulfonic acid,phthalic acid,β-naphthalene etc . by ultraviolet-visiblespectroscopy,ion chromatographand gas chromatograph coupled with mass spectrophotometertechniques.The possible degradation pathway of Acid Orange Ⅱ was also speculated,that was,hydroxyl radical reacted with the azo linkage-bearing carbon of naphthol-ring,and the C—N cleaved,the azo-dye decolored and mineralized.

运用紫外光谱、离子色谱、色谱-质谱联用等方法，测定出酸性橙Ⅱ的主要降解产物有乙酸、乙二酸、丙二酸、苯酚、3-羟基苯乙酮、萘、苯磺酸、邻苯二甲酸、β-萘酚等，并依此推测酸性橙Ⅱ的降解机理，即羟基自由基攻击酸性橙Ⅱ分子上与萘环相连的C—N键，导致C—N键的断裂，进而染料脱色矿化。

The results showed the optimal conditions of pectinase hydrolysis are amount of pectinase 0.127%,temperature 45.5 ℃,and time 3.3 h; The optimal technological parameters of alcoholic fermentation are amount of yeast 3%,temperature 28 ℃,and initial sugar content 16%; The optimal technological parameters of acetic fermentation are amount vinegar agarics 8%,temperature 32.5℃,...

以锦橙为原料研制锦橙果醋，并对锦橙果醋的酿造工艺参数等进行研究，研究结果表明，果胶酶水解的最佳条件为：加酶量0.127%、温度45.5℃、时间3.3h；酒精发酵的最优条件为：酵母接种量3%、温度28℃、初始糖度16%；醋酸发酵的最优条件为：醋母接种量8%、温度32.5℃、酒精度7%；澄清效果以壳聚糖添加量0.05%时为佳。

I didn't watch TV last night, because it .

昨晚我没有看电视，因为电视机坏了。

Since this year, in a lot of villages of Beijing, TV of elevator liquid crystal was removed.

今年以来，在北京的很多小区里，电梯液晶电视被撤了下来。