vanillin

The contents of vanillin and ethyl maltol in food are determined by RP-HPLC in this paper.

采用 反相 高效液相色谱法同时测定食品中香兰素、乙基麦芽酚.

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Vanillin has a pleasing odor.

香草醛的味道很好闻.

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This wine is bold and rich, featuring mouth-filling flavours of peachy 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.

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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.

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Now it is produced mainly through chemical synthesis, which means the vanillin obtained is not natural.

香草醛目前主要由化学方法制备，随着生活水平的提高，人们对健康和营养越来越关心，对天然香草醛的需求量也越来越大，但用化学合成法制得的香草醛不是天然香料。

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The market also offers baking powders flavored with vanillin of ethyl vanillin.

市场上也出售含有良好风味的香草醛或乙基香草醛的焙烤粉.

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Vanillin is one of the most important flavours widely used in food, beverage and medical industry.

香草醛是重要的香味物质之一，广泛应用于食品、饮料和医药工业中。

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The thesis explore extract kinetics and extract mechanism for extracting vanillin with mixed mellow ( butanol: propanol, volume ratio is 7:3) fundamentally, confirming extract velocity equation and reaction series.

本论文对体积比为7：3的正丁醇和异丙醇组成的混合醇萃取香兰素过程的萃取动力学及萃取机理进行了初步研究，确定了萃取速率方程及反应级数。

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A natural macromolecule adsorbent-modified chitosan ( VCG ) was prepared by using chitosan with vanillin.

利用壳聚糖与香草醛反应制备出更为高效的天然高分子吸附剂 —— 改性壳聚糖 ( VCG ).

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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.

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

用稀释 平板 法测定了香兰素对真菌的抑制作用.

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Research shows vanillin has the effect of anti-anxiety, anti-bacteria and anti-oxidation.

研究显示香兰素具有抗焦虑、抗菌、抗氧化等作用。

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METHODSColorimetry was used with vanillin-perchloric acid as coloring reagent to determine the content of total saponins.

方法采用香草醛 - 高氯酸显色,比色法测定总皂苷的含量.

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I study effect of the stirring speed 、 interface area and vanillin content on extract rate by experiment and calculate the reaction activation energy.

通过实验考察了搅拌速率、两相接触面积及水相香兰素浓度对传质系数的影响，并通过温度对萃取速率的影响，求出了萃取反应的活化能。

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A new method of synthesis of Vanillin from 2 methoxy 4 methyl phenol was studied.

研究了4甲基愈创木酚一步氧化法合成香兰素的新工艺.

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Macroporous resin purified the saponins. UV spectrophotometric is used to assay saponin content after the vanillin acetic acid-perchloric acid color reaction when the standard substance is Astragaloside.

大孔吸附树脂纯化皂苷，以黄芪甲苷为对照品，香草醛乙酸&高氯酸显色反应后，紫外分光光度法测定皂苷含量。

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The conclusions were made: the vanillin had the inhibiting effect to the epiphyte, the MIC was 0.118% to Saccharomyces cerevisiae, the MIC was 0.059% to Aspergilla sp., it could be empoldered and developed as a new type of crude food preservative.

结果表明：香兰素对真菌有抑制作用，对酿酒酵母的最小抑菌浓度（MIC）为0.118%，对黑曲霉的最小抑菌浓度为0.059%。可开发研制为一种新型的天然食品防腐剂。

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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.

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Plumy aromas and a dash of sweet, earthy, raspberry fruit and spicy vanillin on the nose.

梅子的香甜气味, 混合着泥土 、 覆盆子的果香与带有香草味的辛香.

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Synthesis and Characterization of Tetranuclear Copper Complex of O-Vanillin-Methionine

邻香兰素甲硫氨酸席夫碱四核铜配合物的合成及结构表征

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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.

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Buy: Vanillin, Agar-agar, Citric acid.

采购：香兰素，琼脂，柠檬酸。

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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.

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Ingredients: sugar, cocoa butter, cocoa mass, vegetable, whole milk powder, chestnut power, soya lecithin, vanillin.

配料: 白砂糖 、 可可白脱 、 可可液块、全脂牛乳粉 、 植物油脂 、 栗子粉 、 大豆磷脂 、 香兰素.

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The effect of Vanillin on the fully amygdala-kindled seizures in the rat

香荚兰素对抗大鼠杏仁核点燃效应

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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.

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A Study of the Benzoin Condensation Reaction Using the PTC UNDER Microwave Heating; Determination of Vanillin from Tincture and Extract Products of Vanilla by Using Reversed Phase High Pressure Liquid Chromatography

微波加热相转移催化安息香缩合反应反相高效液相色谱法检测香草兰豆酊、浸膏中香兰素

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Vanillin absorbs UV light at wavelengths of 308 and 278 nnm.

香兰素可吸收波长为308到278纳米的紫外光.

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