肉桂

The method of catalytic synthesis of benzyl cinnamate with hexadecyl trimethyl ammonium chloride as phase transfer catalyst is studied.

以十六烷基三甲基氯化铵为相转移催化剂催化合成肉桂酸苄酯，考察了催化剂、温度、时间和物料配比等因素对反应的影响。

In the present dissertation, LPP alignment properties and mechanism are investigated and discussed in detail based on the synthesis of novel cinnamate grafted polysiloxanes.

论文系统地研究了肉桂酸酯接枝聚硅氧烷类取向剂的合成和性质，并就LPP取向机理进行了深入的探讨。

The anisotropic distribution of non-dimerized side chains of cinnamate groups is perpendicular to the direction of the vibration director of the polarized UV light.

未发生环加成反应的肉桂酸酯基团在垂直于偏振光振动矢量的方向上形成占优势的各向异性分布。

Its anti-corrosion mechanism is that potassium cinnamon combined with acid materials of food and generated cinnamate which has non-toxic and has a broad-spectum antimicrobial effects.

其防腐机理是与食品中的酸性物质结合，生成安全无毒且具有广谱抑菌效果的肉桂酸。

The results showed, the IC50 of methyl cinnamate for monophenolase and diphenolase were 0.92 mmol/L and 1.65 mmol/L, and it was a non-competitive inhibitor.

3研究肉桂酸甲酯对蘑菇酪氨酸酶的抑制活性，结果表明，对单酚酶和二酚酶，它的IC50分别为0.92 mmol/L和1.65 mmol/L，是非竞争性抑制剂。

Benzyl cinnamate ; phase transfer catalyst ; synthesis

肉桂酸苄酯；相转移催化剂；合成

Comprehensive data showed: the preservation results of potassium cinnamate which was added in pickles is 10-20 times of Sodium benzoate and 5-10 times of Potassium sorbate under no vacuum-packed.

综合数据显示：无真空包装下，肉桂酸钾对酱腌菜的防腐保鲜效果一般为苯甲酸钠的10-20倍，为山梨酸钾的5-10倍左右。

The paper is mainly comparated the preservation effects of three preservatives in pickles under the premise of no vacuum-packed, adding 0.05% of Sodium benzoate、0.05% of Potassium sorbate and different concentrations of potassium cinnamate in pickles, then put them into the box with constant temperature and humidity(T=35℃,R=90%) to speed up the experiment which was respectively packed in non-sterile and sterilization state.

本文主要研究无真空包装的前提下，在酱腌菜中添加0.05%的苯甲酸钠、0.05%的山梨酸钾和不同浓度的肉桂酸钾，分别在非灭菌和灭菌的条件下，将其放入恒温恒湿箱内（T=35℃、R=90%）进行加速实验，对比三种防腐剂对酱腌菜的防腐保鲜效果。

The electrochemical reduction and carboxylation of ethyl cinnamate have been carried out in an undivided cell equipped with a Mg sacrificial anode using MeCN as solvent.

在一室型电解池中，以MeCN为溶剂，Mg为牺牲阳极，成功地实现了肉桂酸乙酯的电化学还原和羧化。

Combined Sensory inspection, Colony counting and E. coli counting, we found that: mixed-Potassium cinnamate had clear preservation results in pickles, when the content was 0.2% under sterilization, only slightly dark color of the phenomenon after saving 84d, and texture, taste and smell of pickles were not significantly changed.

结合感官检查、菌落计数和大肠杆菌计数发现：肉桂酸钾对酱腌菜有明显的防腐保鲜效果，且在灭菌条件下添加量为0.2%时，保存84天仅有轻微颜色发暗的现象，酱腌菜的质地、口感和气味均无明显的变化。

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。