烯酮类

The results showed that the first canonical correlation coefficient between aldehydes, ketones, esters and the total quantity of each kind of ingredient and smoking quality achieved 5 % or 1 % remarkable level. And their correlation depended mainly in the correlation between phenylacetaldehyde, furfural, megastigmatrienone-1, megastigmatrienone-3, geranylacetone,β-damascenone, keto-isophorone, dihydroactinidiolide and smoking quality.

结果表明：醛类成分、酮类成分、酯类成分与香气质、香气量的第一典型相关系数达到5%或1%显著水平，各类成分总量与香气质、香气量的第一典型相关系数达到1%极显著水平，其相关关系主要表现在苯乙醛、糠醛、巨豆三烯酮1、巨豆三烯酮3、香叶基丙酮、β-大马酮、氧化异佛尔酮、二氢猕猴桃内酯等成分与香气质、香气量的相关上。

The reaction of α-hydroxyketone with Michael acceptor nitroalkene.was studied. After many experiments, we then found that in the presence of Zn2 and cinchonine, the α-hydroxyketone could successfully react with nitroalkene. Under our optimized condition, we gained the 95% yield of product with the ratio of syn : anti of 3:1 and 72% ee value for syn-product.

有机碱作用下α－羟基酮对硝基烯烃的加成反应研究研究了α－羟基酮类化合物与Michael受体硝基烯烃类化合物的反应，通过分析和实验发现在Zn2和辛可宁的作用下α－羟基苯乙酮能够与硝基烯烃化合物顺利反应，在优化的条件下以95%产率和3：1的Dr主要得到顺式产物，其中顺式产物的ee值最高为72%。

Enaminones are also valuable precursors for α-iodol enaminones, 3-amino sugar derivatives, azo-compounds,β-aminoketone, as well as tetrahydropentalenes, tetrahydroindenes, and hexahydroazulenes.

烯胺酮类化合物同时也是α-碘代烯胺酮类化合物、3-氨基糖衍生物类化合物、氮杂化合物、β-氨基衍生物类化合物和四氢并环戊二烯类化合物和四氢茚类化合物的重要前体。

After cooking, ketones increase, 3-penten-2-one, 1-penten-3-one and 2-nonanone contributed the good flavor. At the same time, cooking reduced the acids and ringed compounds, which was benifical for the flavor. Although the content of aldehydes didn't change significantly, but the contents of some aldehydes, such as benzaldenyde, heptanal, nonyl aldenhyde lilac aldehyde and 4Z-heptenal, which contributed good flavor to the cooked oyster, increased.Maillard reaction was used to improve the flavor of the flavor product from oyster.

对于生牡蛎，烃类以及1-辛烯-3-醇、4-壬烯醛、2-辛醛等会对风味产生较大的影响；在煮制后的牡蛎中，酮类的数量增加，并大多贡献出美好的风味，其中3-戊烯-2-酮、1-戊烯-3-酮、2-壬酮对煮制牡蛎的风味具有好的作用：煮制会使酸类和带有不良风味的环状化合物的数量减少；醛类的数量和含量在煮制前后虽然没有太大的改变，但是苯甲醛、庚醛、壬醛、丁香醛、4-Z庚烯醛等可以产生良好风味的物质含量增加，贡献了煮制后牡蛎的美好风味。

It mainly empoison feed and cropper, such as wheat oat corn and so forth. It can arouse uterine portliness, metrohypertrophia, non-oestrus and abortion of female livestock, female symptom of boar.

玉米赤霉烯酮可引起雌性畜禽的阴道上皮角质化、子宫肥大、流产、假发情或不发情等类雌激素综合症，雄性动物接触玉米赤霉烯酮后出现"雌性化"症状，此外，玉米赤霉烯酮还具有免疫毒性和潜在的致癌性，对动物和人类健康的威胁十分巨大。

By the mechanism of the electrocyclic reaction, three groups of 4-hydroxy-2-cyclobutenones 4 were designed and synthesized to investigate their behaviors underthe thermolysis conditions Meanwhile, a new procedure for preparation of 2(5H)-furanone 5 Was discovered.

根据电环化反应机理，我们设计了三组不同类型的4-羟基-2-环丁烯酮(4)。通过对4-羟基-2-环丁烯酮(4)进行热解，发现了一种制备2(5H)-呋喃酮类化合物(5)的新方法。

It mainly empoison feed and cropper, such as wheat oat corn and so forth. It can arouse uterine portliness, metrohypertrophia, non-oestrus and abortion of female livestock, female symptom of boar.

玉米赤霉烯酮可引起雌性畜禽的阴道上皮角质化、子宫肥大、流产、假发情或不发情等类雌激素综合症，雄性动物接触玉米赤霉烯酮后出现&雌性化&症状，此外，玉米赤霉烯酮还具有免疫毒性和潜在的致癌性，对动物和人类健康的威胁十分巨大。

At the same time, some of the pyrolysates are the important favors in cigarette smoke, such as isophorone and megastigmatrienone, etc. The amounts of these pyrolystaes alter with the change of pyrolysis temperatures and the concentration of oxygen. the lutein is applied to cigarettes as flavoring.

分析结果表明，叶黄素的裂解产物主要是甲苯和对-二甲苯等苯及其同系物、1，2–二氢-1，1，6-三甲基-萘和2，7-二甲基萘等萘及其同系物，另外还生成氧化异佛尔酮和巨豆三烯酮等酮类物质和烯烃类物质等，这些物质随着裂解温度和裂解氛围的变化，其种类和峰面积归一化百分含量有所不同。

Gas chromatography and mass spectrometry technique were employed to analyze the ginger oleoresin. This analysis resulted in the detection of 3 hitherto unknown natural compounds, 24 compounds previously reported as pungent compounds and 50 volatile compounds from ginger. The volatile compounds were mainly α-zingiberene (22.29%),β-sesquiphellandrene (8.58%),α-farnesene (3.93%),β-bisabolene (3.87%),α-curcumene (2.63%), which were mostly consisted of sesquiterpene hydrocarbons.

从姜油树脂中分析出77种化合物，其中挥发油成分50种，主要是α-姜烯(22.29%)、β-倍半水芹烯(8.58%)、α-法尼烯(3.93%)、β-没药烯(3.87%)和α-姜黄烯(2.63%)等倍半萜类化合物；姜辣素成分27种，主要成分为6-姜酚(9.38%)、6-姜烯酚(7.59%)和分析过程中由姜酚类或姜烯酚类化合物受热分解而形成的姜油酮(9.24%)。

Phytochemical investigation on the acetone extract of the stems of K.oblongifolia led to the isolation of 49 compounds and 31 of them were identified.They were 20 lignans,(including 11 dibenzocyclooctadienes,8 spirobenzofuranoid dibenzocycloocta -dienes,1 other lignan),9 flavones,and 1 nortriterpenoid.Among them,4 were new compounds,1 was new natural products,and 8 compounds were isolated from this family for the first time.

通过对冷饭藤的藤茎化学成分的研究，从丙酮提取物中分离得到49个化合物，鉴定了31个化合物，包括木脂素类化合物20个(联苯环辛烯类木脂素11个，螺苯骈联苯环辛烯类木脂素8个，其他类型木脂素1个)，黄酮类化合物9个，降三萜类化合物1个，其中。4个为新化合物，1个新的天然产物，8个为本科首次报道。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。