乙基麦芽酚,ethyl maltol
1)ethyl maltol乙基麦芽酚
1.Determination of vanillin andethyl maltol in food by reversed-phase high-performance liquid chromatography (RP-HPLC);反相高效液相色谱法同时测定食品中香兰素、乙基麦芽酚的含量
2.Determination of Maltol and Ethyl Maltol by Spectrophotometry,HPLC and Voltammetry;分光光度法、高效液相色谱法和伏安法测定麦芽酚和乙基麦芽酚
3.Techno-economic analysis onethyl maltol production;乙基麦芽酚生产技术经济分析
英文短句/例句
1.Study on the Green Synthesis of Food Additive Ethylmaltol食品添加剂乙基麦芽酚绿色合成工艺研究
2.Synthesis of the food additive ethylmaltol食品添加剂乙基麦芽酚的合成工艺研究
3.Both vanillin and ethyl maltol have absorption at UV range, and their absorption spectra are seriously overlapping.香兰素、乙基麦芽酚在紫外区均有吸收,其吸收光谱严重重叠。
4.Detection of the Trace Impurity in Ethylmaltol by ESI TOF MS电喷雾飞行时间质谱分析乙基麦芽酚中的痕量“杂质”
5.Study on Rapid Determination of Ethylmaltol and Christon in Food Additive;食品添加剂乙基麦芽酚及壳聚糖的快速检测方法研究
6.Effect and Mechanism of Selenium-enriched Malt on Hepatocarcinogenesis Induced by Diethylnitrosamine in Rats;富硒麦芽对二乙基亚硝胺诱发大鼠肝癌的影响及其机制研究
7.Effect of Selenium in Selenium-Enriched Malt on Hepatocacinogenesis Induced by Dena in Rats;富硒麦芽硒对二乙基亚硝胺诱发大鼠肝脏肿瘤的影响
8.Effect of Selenium-enriched Malt on Angiogenesis in the Rat Hepatoma Induced by Diethylnitrosamine富硒麦芽对二乙基亚硝胺诱发大鼠肝癌血管生成的影响
9.malt-agar culture test麦芽糖琼脂培养基试验
10.EVOIL? WHEAT GERM OIL HS exhibits greater stability over time due to the addition of natural Tocopherol.通过添加天然生育酚，小麦胚芽油的稳定性很强。
11.phenyl acetophenone 2 -羟基-2-苯基乙酰苯酚
12.propenyl guaethol丙烯基乙基愈创木酚
13.turn into malt, become malt.变成麦芽，转变成麦芽。
14.Study on O-hydroxy by ethylation of diethyl carbonate and catechol碳酸二乙酯乙基化邻苯二酚合成邻羟基苯乙醚
15.chalk beer-wort yeast litmus milk白垩、麦芽汁、酵母浸膏石蕊牛乳(培养基)
16.Preparation, Isolation and Application of Maltosyl(α1→6)β-Cyclodextrins;麦芽糖基β-环糊精的制备、分离及应用
17.Gene Cloning and Characterization of Maltose-forming α-amylase;生麦芽糖α-淀粉酶基因的克隆与鉴定
18.Preparation, Properties of Maltosyl-α-cyclodextrin麦芽糖基-α-环糊精的合成与性质研究
相关短句/例句
Ethylmaltol乙基麦芽酚
1.The Synthesis of Flavoring Agent-Ethylmaltol;增香剂乙基麦芽酚的合成
2.Characteristics and application in poultry meat of ethylmaltol;乙基麦芽酚及其在禽肉加工中的应用
3.Study on Rapid Determination ofEthylmaltol and Christon in Food Additive;食品添加剂乙基麦芽酚及壳聚糖的快速检测方法研究
3)ethyl maltol earboxylates乙基麦芽酚酯
4)3-Hydroxy-2-methyl-4-pyrone甲基麦芽酚
5)2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one5-羟基麦芽酚
6)maltol["m?:lt?ul]麦芽酚
1.Determination of Maltol and Ethyl Maltol by Spectrophotometry,HPLC and Voltammetry;分光光度法、高效液相色谱法和伏安法测定麦芽酚和乙基麦芽酚
2.Determination of Maltol by Differential Pulse Voltammetry;示差脉冲伏安法测定麦芽酚
延伸阅读
乙基麦芽酚分子式：C7H8O3分子量：140.14CAS号：4940-11-8性质：白色结晶性粉末。熔点90-91℃。1g该品溶于约55ml水、10ml乙醇、17ml丙二醇或5ml氯仿。具持久的焦糖和水果香气，味甚甜。稀释溶液呈甜的果香味。制备方法：主要有发酵法、糖醇氯化法和糖醛法。1.发酵法由淀粉发酵得到麯酸，再经醚化、氧化、脱苄、脱羧、羟基化、还原而得乙基麦牙酚。2.糖醇氯化法糖醇用氯气氧化（或用次氯酸钠氧化），加热分解得焦糖酸，然后与乙醛反应，还原得乙基麦芽酚。3.糖醛法以糠醛为原料与乙基格氏试剂反应制得糠基丙酮，再用氯气氧化，然后水解制取乙基麦芽酚。用途：我国GB2760-86规定为允许使用的食和香料。主要用在配制草莓、葡萄、菠萝、香草等香精。乙基麦芽酚是一种香味增效剂，广泛诮用于食品、香烟药物、饮料、牙膏和化妆品，是一种安全无毒，具有增香、增甜、保香和掩盖异味等作用的食品添加剂。和麦芽酚同属于吡喃酮衍生物，乙基麦芽酚增香效果是麦芽酚的6倍左右。小鼠口服LD5050-1200mg/kg。
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