Research on Mechanism of Decarboxylation of Intermediates Involved in Preparation of Flavor Furanone(食用香料呋喃酮制备过程中中间体脱羧反应机理研究) [PDF]
Shipin kexue jishu xuebao, 2023 The decarboxylations of the intermediates involved in the industrial production of furanone starting from diethyl α-methyldiglycolate and diethyl oxalate were investigated. Furanone was obtained through two successive Claisen condensations, hydrolysis of
WANG Yutong(王禹茼) +5 more
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Synthesis and Structure Characterization of Bioactive Polymethoxy Flavonoids Carboxylic Acid and Amino Acids Derivatives(生物活性多甲氧基黄酮羧酸和氨基酸衍生物的合成及其结构表征) [PDF]
Shipin kexue jishu xuebao, 2020 Polymethoxy flavonoids (PMFs) are a class natural products, which almost exclusively exist in citrus plants possessing distinguished anti-carcinogenic, anti-inflammatory and antioxidative activities.
LIU Wei(刘伟) +3 more
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Effect of Different Emulsion Stabilizers on Stability of Whole Grain Milk and Proportion Optimization(不同乳化稳定剂对全谷物糙米营养乳稳定性的影响及其配比优化) [PDF]
Shipin kexue jishu xuebao, 2017 The major factors affected the stability of whole grain milk was investigated. Then the emulsion stabilizer was screened and its proportion was optimized.
MA Yongxuan(马永轩) +9 more
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Effect of Adding Lactic Acid Bacteria in Diet on Lipid Metabolism and Meat Quality of Sunit Sheep(日粮添加乳酸菌对苏尼特羊脂质代谢及肉品质的影响) [PDF]
Shipin kexue jishu xuebao, 2022 In order to investigate the effect of adding lactic acid bacteria (LAB) in the diet on lipid metabolism and meat quality of Sunit sheep, twelve Sunit sheep aged 3 months with good body condition [body weight (18.70±2.69)kg] were selected, and then ...
ZHANG Yue(张月) +8 more
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Zhongguo youzhi, 2022 为比较不同修饰方法对油茶籽粕多糖抗氧化活性的影响，通过硫酸酯化、羧甲基化及乙酰化3种方法对纯化的油茶籽粕多糖(COP)进行分子修饰，以制备具有不同取代度的COP。采用体外实验法，以羟自由基(·OH)、超氧阴离子自由基（·O-2）及DPPH自由基(DPPH·)清除率为指标，探究COP及其分子修饰产物的抗氧化活性。结果表明：较低取代度的硫酸酯化修饰能提高COP对·OH、·O-2以及DPPH·的清除能力；高取代度的羧甲基化修饰能提高COP对·OH的清除能力，低取代度的羧甲基化修饰则能提高COP对DPPH ...
杨建安1，2，张超1，文焱炳2，方芳1YANG Jian′an1，2, ZHANG Chao1,WEN Yanbing2, FANG Fang1
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Detection of Volatile Flavor Compounds and Harmful Factors in Four Kinds of Convenience Food(4种方便食品挥发性风味物质与不良因子检测) [PDF]
Shipin kexue jishu xuebao, 2022 In order to explore the correlation between flavor compounds and harmful factors, the contents of volatile flavor compounds and harmful factors including acrylamide, polycyclic aromatic hydrocarbons, and trans fatty acids were determined in 16 samples ...
ZHANG Chenping(张晨萍) +5 more
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Composition Analysis of Phenolic Compounds with Different Polarities in Walnut Green Husk(核桃青皮不同极性酚类物质组成分析) [PDF]
Shipin kexue jishu xuebao, 2019 As a by-product of walnut processing, walnut green husk contains different polar phenolic substances with different compositions. In order to grading utilization of walnut green husk resources, orthogonal test was used to optimize the extraction process ...
LIU Rui(刘瑞) +4 more
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Zhejiang Daxue xuebao. Lixue ban, 2022 2，5-呋喃二甲酸（2，5-FDCA）是生物可降解聚呋喃二甲酸乙二醇酯（PEF）的单体，目前尚未形成廉价的制备技术，其中用己糖二酸脱水环合制备2，5-FDCA是一条具有发展潜力的路线。针对此路线中副产物定性不准确、反应路径研究不完善等问题，通过高效液相色谱、高分辨质谱、核磁共振和傅里叶变换红外光谱分析，开展了副产物定性工作，确定反应体系中的2个主要副产物为糠酸和3-羟基-6-羧基-2-吡喃酮（HOCA）。在硫酸催化下不同己糖二酸脱水环合的反应路径相似，半乳糖二酸易生成副产物HOCA ...
LYUXilei(吕喜蕾) +6 more
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四川大学学报. 自然科学版, 2002 作者以二苄胺 (2 )、原甲酸三乙酯以及亚磷酸二乙酯 (3)为原料经四步反应合成了含羧基的偕二膦酸酯 (1) ,总收率 4 4 %～ 4 5 % .目标物结构经IR ,1HNMR和元素分析确证 .结果表明 ,该方法实验操作简单 ,收率高 ,该反应是合成含羧基的偕二膦酸酯 (1 ...
郭子维, 郭丽, 李佩杰, 吴勇
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Gongye shui chuli, 1995 以高锰酸钾和次氯酸钠为氧化剂对淀粉进行适度重叠氧化制得了高羧基含量和适度分子量的羧酸化淀粉，经磷酸酯化反应制得羧酸磷酸化淀粉。实验表明该药剂具有优良的阻垢和缓蚀性能，并具有良好的协同效应。
叶文玉, 陈卫平, 董自祥
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