vanilline

vanilline

1. DETERMINATION OF FERULIC ACID, VANILLIC ACID AND VANILLIN SIMULTANEOUSLY BY TLC IN BIOTRANSFORM PROCESS

TLC方法同时监测生物转化过程中的阿魏酸、香草酸和香草醛

2. bourbonal, ethyl vanillin

[化] 乙香兰醛; 乙基香兰醛

3. Dextrose mono, Malt dextrine, Vanilline, Sodium Alginate, Various phosphates ;

一水葡萄糖，麦芽糊精， 香兰素，藻酸钠，各 ...

4. A nose of lifted vanillin oak and spices with a full flavour palate of integrated stuble oak, spices and ripe berry flavours with a soft tannin finish.

一股幽然上升的香草气味伴随着多种丰富口感的辛辣味：有完整且微妙的橡木，成熟浆果的气息和辛辣，配以柔和的单宁味结尾。

5. Ingredients: milk chocolate, sugar, co-co, full-milk powder, lecithin, vanillin, toast almond.

主要成分：牛奶巧克力，糖，可可脂，全脂奶粉，蛋黄素，香草荚，烤杏仁。

6. ethly vanillin

乙基香兰素

7. Keywords Ethyl vanillin;Bromination;4-Hydroxy-benzaldehyde;Eethoxylation;

乙基香兰素;溴化;对羟基苯甲醛;乙氧基化;

8. Keywords ethyl vanillin;linear sweep stripping voltammetry;food samples;

乙基香兰素;线性扫描溶出伏安法;食品;

9. Acetyllpropanoic acid is the characteristic component of biended soy sauce, which will become blue when reactingwith vanillin in sulphuric acid solution.

乙酰丙酸是配制酱油的特有成分,在硫酸溶液中,乙酰丙酸可与香草醛反应而呈现蓝绿色。

10. A review was made on the 1 development of production technology of vanillin and relative materials in China. Some key problems of the new processes were pointed.

介绍了我国香兰素技术改进、新工艺开发和相关技术开发的情况,提出了目前存在的问题和发展方向。

11. This paper reviews the progess in the research of microbial fermentation of vanillin from the aspects of different substrates such as Eugenol or Isoeugenol, Ferulic acid, Glucose and so on.

从以丁香酚或异丁香酚、阿魏酸、葡萄糖为底物等方面综述香兰素微生物发酵法的研究进展。

12. The bouquet shows strong blackberries and a hint of tobacco along with hints of sweet vanillin oak.

余韵带有黑莓水果味，微辣橡木味道和紧凑的单宁。

13. Keywords ferulic acid;vanillin;Aspergillus niger;Pycnoporus cinnabarinus;microbial conversion;

关键词阿魏酸;香草醛;黑曲霉;朱红密孔菌;微生物转化;

14. Keywords vanillin 2;4-dinitrophenyl hydrazone antimicrobial activity;

关键词香草醛缩2;4-二硝基苯腙;抑菌性能;

15. Keywords Molecularly imprinting technique;Molecular imprinted polymer membrane;Membrane separation;Vanillin;

分子印迹技术;分子印迹聚合物膜;膜分离;香草醛;

16. Determination of vanillin, ferulic acid and vanillic acid by capillary zone electrophoresis

区带毛细管电泳法测定香草醛、阿魏酸和香草酸

17. Keywords capillary zone electrophoresis（CZE）;vanillin;ferulic acid;vanillic acid;

区带毛细管电泳（CZE）;香草醛;阿魏酸;香草酸;

18. Determination of Ferulic acid, Vanillic acid and Vanillin in Fermentation Broth by High Performance Liquid Chromatography

反相高效液相色谱法同时测定发酵液中的阿魏酸、香草酸和香草醛

19. In this study, five by-products, acetic acid, formic acid, vanillin, furfural and5-hydroxymethylfurfural, were identified by HPLC in the dilute acid hydrolysate of local cornstover.

发酵玉米秸秆稀酸水解液与浓缩液，与模拟培养基的发酵情况对比，得到副产物的共同作用与每种副产。

20. The vanillin oak characters mingle enticingly through the blend with the texture of the wine weighted by soft and furry tannins.

口感 Palate： 口感有香草橡木香味，柔软绒滑的单宁使酒体结构更佳。

21. Palate: A smooth but rich and full palate. Forest floor characters of violet, wild berry, earth and chocolate lead into a soft vanillin finish.

口感:口感平滑且丰富，紫罗兰，浆果，巧克力口味和清新的泥土香味带出了酒中软滑的香草味

22. Palate: A smooth, full palate with a fine tannin structure. Blackcurrant, chocolate and chicory flavours are enhanced by slight herbal and savoury notes and sweet, vanillin oak.

口感:口感平滑，丰富，具有极好的单宁酸。黑醋栗，巧克力和菊苣的清新在干草和微酸的口感中得以提升，呈现出甜甜的香草橡木桶味

23. Palate: A supple, medium bodied palate combining stone fruit and citrus flavors against a subtle vanillin backbone. Smooth and elegant with a refreshing, crisp finish.

口感:口感混合了柑橘、蜜瓜、桃子等果味特色，少许的香草及奶油味道，更增添其复杂口感，浓度适中，后韵果味犹存，适合尽早饮用以享受新鲜品种果香。

24. Palate: Medium weight berry, spice and vanillin oak flavours balanced with soft tannins, create a well balanced wine.

口感：中等份量的浆果，香料和香草橡木的香味与柔软的丹宁的完美搭配，创造出平衡极佳的这款酒。

25. Palate: A generous mouthful of ripe dark berries completed by flavours of savoury and vanillin oak.

口感：入口充满成熟的黑浆果和复杂的香草橡木的香味。

26. Palate: The vanillin oak characters mingle enticingly through the blend with the texture of the wine weighted by soft and furry tannins.

口感：口感有香草橡木香味，柔软绒滑的单宁使酒体结构更佳。

27. Palate: The palate is spicy and savoury, with some vanillin oak and a dry finish.

口感：辛香可口，有香草橡木味，后味干爽而有力。

28. Palate: The palate is spicy and savoury, with some vanillin oak and a drying finish.

口感：辛香可口，有香草橡木味，后味干而有力。

29. Keywords pyrazolone;vanillin;crystal structure;microwave irradiation;

吡唑啉酮;香草醛;晶体结构;微波辐射;

30. EFFECTS OF ABSORBENTS AND COMPOENTS OF MEDIUM ON VANILLIN BIOSYSTHESIS IN CELL CUTURES OF VANILLA PLANIFOLIA

吸附剂及培养基组成对香荚兰细胞悬浮培养产生香兰素的影响

31. Keywords Adsorbing resin;Vanillin;Adsorption;Desorption;

吸附树脂;香兰素;吸附;解吸;

32. Chitosan react with vanillin aldehyde by Schiff's base reaction in water, A polymer product-VCG can be prepared.

在水溶液中，壳聚糖与香草醛发生希夫碱反应，生成改性壳聚糖VCG。

33. Nitrovanillic acid was synthesized from vanillic acid, which was obtained by oxidation of vanillin with molten KOH in presence of air, followed by nitration in an overall yield of 82.5%.

在空气的存在下,香兰素经熔融氢氧化钾加热氧化制得香兰酸,再经硝化得到5-硝基香兰酸,总收率82.5%。本法操作简易,原辅料价廉易得。

34. Nitrovanillic acid was synthesized from vanillic acid, which was obtained by oxidation of vanillin with molten KOH in presence of air, followed by nitration in an overall yield of 82.

在空气的存在下,香兰素经熔融氢氧化钾加热氧化制得香兰酸,再经硝化得到5-硝基香兰酸,总收率82。

35. Keywords chitosan;vanillin;microcapsules;naproxen;colon drug delivery;

壳聚糖;香草醛;微囊;萘普生;结肠给药;

36. compound vanillin spirit

复方香草醛醑

37. Keywords Multivariate calibration;Spectrophotometry;Vanillin;Ethyl maltol;

多元校正;光度法;香兰素;乙基麦芽酚;

38. This wine is bold and rich, featuring mouth-filling flavours of peachy fruit sweetness, intermingling with toasty vanillin oak.

大胆，丰富，甜甜的桃子带着香草橡木味充满了味蕾。

39. The function of vanillin's antioxidation in fat|containing food was researched.The results showed that the vanillin was not only a good flavor but also an effective antioxidant.

对香兰素在含油食品中的抗氧化功能进行了研究,结果发现香兰素除具有呈香功能外,还具有十分有效的抗氧化功能。

40. The function of vanillins antioxidation in fat-co ntaining food was researched.The results showed that the vanillin was not only a good flavor but also an effective antioxidant.

对香兰素在含油食品中的抗氧化功能进行了研究，结果发现香兰素除具有呈香功能外，还具有十分有效的抗氧化功能。

41. The functions of vanillin in zinc-plating with noncyanide-alkaline solution were studied with cathodic polarization, rotating disk electrode and Hull Cell testing methods.

应用阴极极化法、旋转圆盘电极法和赫尔槽试验法研究了香草醛在无氰碱性镀锌中的作用。

42. Microbial transformation for producing vanillic acid and vanillin

微生物转化方法生产香草酸与香草醛的初步研究

43. A Study on Encapsulation Technology and the Releasing Law of Vanillin Inclusion Complexes

微胶囊化香兰素及其释放规律的研究

44. Summarize the last few years the Application of Vanillin in qualitative and quantitative Analysis of Traditional Chinese Medicine.Point out the existent problem and possible development directions.

总结了近几年香草醛在中药材及制剂的定性鉴别与含量测定中的应用情况,提出存在的问题和可能发展方向。

45. A linear sweep stripping voltammetry method for determination of ethyl vanillin in food samples was developed.

报道了食品中乙基香兰素的线性扫描溶出伏安测定方法。

46. Put forward that it will be an important task to exploit the craft of the supercritical gas separating vanillin.

提出超临界气体萃取分离香兰素工艺的开发，将是今后开发研究的一个重要课题。

47. Using dilution-plate method, the inhibiting effect of vanillin to the epiphyte was mensurated.

摘要用稀释平板法测定了香兰素对真菌的抑制作用。

48. Cinnamic acid and vanillin are the allelochemicals commonly existed in eggplant root exudates.

摘要茄子根系分泌物中普遍存在肉桂酸和香草醛等化感物质。

49. With own-root eggplants as control, effects of grafting on soil microbe quantities and enzyme activities of eggplants were studied under exogenous vanillin and cinnamic acid stress.

摘要试验以自根茄子为对照，研究了外源香草醛、肉桂酸胁迫下嫁接对茄子根际土壤微生物数量和土壤酶活性的影响。

50. Intense aromas of blackberries wrapped in milk chocolate. The palate round and luscious with generous fruit flavours, intense raspberries, peppered spice and subtle vanillin oak.

散发强烈的黑莓与牛奶巧克力香气，口感圆润，浓郁的果香、覆盆子、胡椒与香草味让人神往。中等酒体，单宁细致，回味持久，适合搭配禽类。

51. In this paper,a preparatory research is made on preparation of vanillin by photocatalytic oxidation of lignin on nano-semiconductor.

文章对纳米半导体光催化氧化木质素制香兰素的方法进行了初步探索,证明这种方法是可行的。

52. Wood is also the basis for Borregaard’s production of the aroma chemical vanillin (Fine Chemicals).

木材也是鲍利葛香料化工香兰素（精细化工）生产的基础。

53. This paper studied the production of vanillin and vanillic acid from isoeugenol or ferulic acid by enzymatic and microbial methods.

本文主要对酶转化法和微生物转化的方法转化异丁香酚或者阿魏酸生产香草酸和香兰素进行了研究。

54. The melting point of five standard samples(vanillin, etc) have been measured precisely by DSC and capillary tube, respectively.

本文用DSC法和毛细管法精确测量了香草醛等五种熔点标样的熔点。

55. Effects of carbon source, nitrogen source, o-methoxyphenol, vanillin and culture conditions on laccase production from Coriolus versicolor were studied.

本文研究了碳源、氮源、愈创木酚、香兰素及培养条件对漆酶分泌的影响；

56. This article reviewed the recent approach on transformation of different precursors to vanillin by plant cells, ...

本文综述了国外采用生物方法利用不同前体物质生产香兰素的研究进展。

57. Keywords Pycnporus cinnabarnus, microbial transformation, ferulic acid, vanillic acid, vanillin, resin;

朱红密孔菌;微生物转化;阿魏酸;香草酸;香草醛;树脂;

58. Youthful deep red color with an attractive aroma of berry fruits, peppery spice and a hint of vanillin oak character.

此酒清新亮丽，酒色深红，充满了浆果与胡椒的混合芬芳，隐约中散发着淡淡的香草与橡木桶的清香。

59. It embraces the vibrant red fruit tones, raspberry and cherry, that predominate in this vintage, layered with mocha, cocoa, vanillin notes.

此酒酒香以红色水果味为基调，还有覆盆子，樱桃的味道，摩卡咖啡，可可豆和香兰素的芬芳更是层次分明地表露无遗。

60. Determination of vanillin in chocolate by capillary electrophoresis with electrochemical detection

毛细管电泳安培检测法快速测定巧克力中的香兰素

61. Bouquet: Stone fruits and melon aromas with a hint of walnuts and buttery yeast notes followed by subtle vanillin oak.

气味：有水果和柠檬的芳香，隐约有胡桃木和酵母的香味，以及微妙的香草橡木气味。

62. Bouquet: Blackberry with the vanillin and savoury aromas of new oak.

气味：有黑莓、香草、和很好的橡木香味。

63. Catalytic oxidation of vanillin with Rhus Laccase

漆树酶催化氧化香草醛

64. Assay of Vanillin by Reversed Phase -High Pressure Liquid Chromatography

用反相高效液相色谱法测定香兰素含量

65. Use the method of plate dilution to measure the inhibited effect of vanillin for the Bacteria and the Eumycota .

用平板稀释法测定香兰素对细菌及真菌的抑菌作用。

66. The Study on Easy Ripening of Alcoholic Drinks Using Vanillin and Tannin Inducing

用鞣酸和香兰素诱发乙醇饮料老熟的研究

67. The content of vanillin of vanilla extracts was determined by HPLC.

用高效液相色谱测定萃取物中香兰素的含量。

68. Since it has special aromas, vanillin is used as the concocting materials for high-rank cigarettes, wines, coffee, and chocolate etc.

由于它具有特殊的香型，广泛用作高级香烟、名酒、奶油、咖啡、可可、巧克力等高档食品的调香原料。

69. Keywords methoxylation;catalysis;syringaldehyde;vanillin;

甲氧基化;催化;丁香醛;香兰素;

70. Objective:The adsorption mechanism of metal ions on chitosan modified by vanillin(V-CTS)was studied.

目的:研究香兰醛改性的壳聚糖(V-CTS)对金属离子的吸附机理。

71. The method of using adsorbent resin to enrich vanillin in the oxidative liquors of acidic sulphite pulping was studied.

研究了用树脂吸附分离法在酸法制浆氧化废液中富集香兰素。

72. The Study and Application of Determination of Vanillin by Spectrophotometry with Thiobarbituric Acid

硫代巴比妥酸光度法测定香草醛

73. A number of the 30-40 chemicals in balsam of Peru are identical or closely related to chemicals present in spices and food flavors (e. G., Vanillin, eugenol, cinnamic aldehyde)

秘鲁香液与食品香料或风味物质(如香兰素、丁子香酚、肉桂醛)有30-40种相同的化学成分

74. Keywords Serratia marcescens;enzyme;hydrogen peroxide;catalyze;vanillin;isoeugenol;degrade;phenol;aniline;cleavage;cometabolism;

粘质沙雷氏菌;离体酶;过氧化氢;催化;香兰素;异丁香酚;降解;苯酚;苯胺;开环;共代谢;

75. Keywords Serratia marcescens;vanillin;isoeugenol;catalyze;

粘质沙雷氏菌;香兰素;异丁香酚;催化;

76. Keywords Bacillus fusiformis;Isoeugenol;Vanillin;Screening;Identification;

纺锤芽孢杆菌;异丁香酚;香草醛;分离筛选;鉴定;

77. Constituents for Benzoin from Siam: Coniferyl benzoate, benzoic acid, vanillin, siaresinolic acid, cinnamyl benzoate.

组成:安息香酸盐,安息香酸,香兰素等.

78. Smooth, silky tannins and vanillin flavours are evident from time spent with oak maturation.

经过橡木桶中的发酵，酒会更加顺口，并有淡淡的单宁味和香草味。

79. Theresults show:vanillin has strong inhibited effect to the microorganism.

结果表明,香兰素具有较强的抑菌作用。

80. The resultshows the reclaim rate of the vanillin is 93.6% and the resin possesses favorable recycling capability.

结果表明香兰素的回收率达96.3%,而且吸附树脂的再生循环使用性能良好。