烯醇

LIN Hailin,CUI Yingde,DU Lin,CHEN JianpingInstitute of Applied Chemistry,Zhongkai University of Agriculture and TechnologySuper water absorbent resins P,SA/NaAA,SA/NaAA/PVA and SA/NaAA/AM were synthesized from sodium alginate,acrylic acid,polyvinyl alcoholand acrylamide,with N,N–methylenebisacrylamide as crosslinking agent,(NH4)2S2O8 - NaHSO3 as initiator,by means of aqueous solution polymerization.

以醚化海藻酸钠、聚乙烯醇、丙烯酰胺、丙烯酸为单体，N， N–亚甲基双丙烯酰胺为交联剂，过硫酸铵-亚硫酸氢钠为引发剂，采用水溶液法制备聚丙烯酸钠p吸水树脂和海藻酸钠/丙烯酸钠、海藻酸钠/丙烯酸钠/聚乙烯醇（SA/NaAA/PVA）及海藻酸钠/丙烯酸钠/丙烯酰胺吸水性复合树脂。

The asymmetric allylation of aldehydes is one of the most important methods for preparation of chiral homoallylic alcohol, which is the building block in organic synthesis of fine chemistry and drugs.

手性烯丙基醇是一类重要医药中间体，合成手性烯丙基醇的常见方法是醛的不对称烯丙基化反应。

ConclusionThe principal chemical constituents of the essential oils from S. plebeia are β-Eudesmol,γ-Eudesmol,-Calamenene , Agarospirol,β-Cadinene.

结论荔枝草挥发油的主要化学成分是β-桉叶醇，γ-桉叶醇，-去氢白菖蒲烯，沉香螺醇，β-杜松烯，为荔枝草资源的进一步开发利用提供了科学依据。

The components were calculated with normalization method and compared with the references. Result: 68 compounds have been identified; comparing with the water decoction, the amount of fatty acids was decreased while the amount of terpenes was increased; at the mean while, carene and pinene which were abundant in single herb were not detected.

结果：从YL2000醇提制剂中初步分离鉴定了68个成分；同水煎剂相比，醇提制剂提高了挥发油的得率，去除了大量脂肪酸类成分，但保留了水煎剂中的88％的萜类成分，并将其含量提高了约6倍；同单味药材相比，醇提制剂和水煎剂均富集了萜类成分而大大降低了蒎烯和蒈烯类成分的含量。

Coleophora obducta (Lepidoptera: Coleophoridae) is a defoliator of larch and exclusively latent in leaves. This article tested behavioral responses of C.

运用触角电位仪和&Y&型嗅觉仪测试鞘蛾对落叶松9种挥发物，即R-α-蒎烯、S-α-蒎烯、β-蒎烯、罗勒烯、水芹烯、3-蒈烯、月桂烯、莰烯和叶醇的EAG和行为反应。

Leaves was 0.11%. 11 compounds were separated and identified, which accounted for 100% of the essential oil of the skins. The main chemical components of the essential oil were 3, 7, 11-trimethyl-, 1, 6, 10-Dodecatrien-3-ol (46.03%),-Globulol (8.39%), adipic acid, dioctyl ester (7.03%), Ledol (7.00%), Copaene (5.86%), etc. ConclusionThe essential oil of leaf of Horsfieldia hainanensis Merr.

结果水蒸气蒸馏提取物得率为0.11%，通过计算机检索、图谱分析鉴定出11个化合物，占总油量的100%，其主要成分为3，7，11-三甲基l-1，6，10-十二碳三烯-3-醇(46.03%)、-蓝桉醇(8.39%)、己二酸二辛酯(7.03%)、喇叭茶醇(7.00%)、胡椒烯(5.86%)等。

And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared withthe dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared with the dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared withthe dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有1定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared with 字串5the dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

I am accused of being overreligious," she said in her quiet, frank manner,"but that does not prevent me thinking the children very cruel who obstinately commit such suicide.""

客人们在卡罗利娜·埃凯家里，举止就文雅一些，因为卡罗利娜的母亲治家很严厉。

Designed by French fashion house Herm è s, this elegant uniform was manufactured in our home, Hong Kong, and was the first without a hat.

由著名品牌 Herm è s 设计，这件高贵的制服是香港本土制造，是我们第一套不配帽子的制服。