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白酒入口甜、回味苦的产生原因及解决办法 被引量:10
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作者 杨官荣 黄志瑜 《酿酒》 CAS 2009年第5期24-27,共4页
新型白酒在经勾调后出现回苦,针对全国白酒行业普遍存在的这一技术难题,本文通过对白酒骨架成分理论,尤其是白酒中酸的成分进行分析,介绍了苦味物质产生的机理,提出了解决问题的可行性方案和建议:关键在于掌握白酒中各种酸量比的合理区... 新型白酒在经勾调后出现回苦,针对全国白酒行业普遍存在的这一技术难题,本文通过对白酒骨架成分理论,尤其是白酒中酸的成分进行分析,介绍了苦味物质产生的机理,提出了解决问题的可行性方案和建议:关键在于掌握白酒中各种酸量比的合理区间,使酸酯达平衡。 展开更多
关键词 新型白酒 回苦 酸量比 酸酯平衡
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Correlation between the transdermal characteristics of pseudoephedrine and amygdalin in majiepingchuan in vitro
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作者 Kong Hui Qu Huihua +4 位作者 Qu Baoping Zeng Wenhao Zhao Yan Wang Xueqian Wang Qingguo 《Journal of Traditional Chinese Medicine》 SCIE CAS CSCD 2016年第2期238-242,共5页
OBJECTIVE: To analyze the transdermal profile of pseudoephedrine and amygdalin in the Traditional Chinese Medicine majiepingchuan in rat skin and to reveal their interaction.METHODS: A Franz diffusion cell was used in... OBJECTIVE: To analyze the transdermal profile of pseudoephedrine and amygdalin in the Traditional Chinese Medicine majiepingchuan in rat skin and to reveal their interaction.METHODS: A Franz diffusion cell was used in vitro to evaluate the transdermal parameters of cumulative transdermal flux(Q_(tot)), cumulative transmission(T_(tot)), and mean penetration rate(Kp) of pseudoephedrine and amygdalin in majiepingchuan. Linear regression analyses of Q_(tot)over time of pseudoephedrine vs amygdalin and their ratios was adopted for correlation evaluation.RESULTS: At 1, 2, 4, 6, and 8 h, the Q_(tot),T_(tot)and Kp of pseudoephedrine showed a good correlation with that of amygdalin.CONCLUSION: There was a small difference in theratios of Q_(tot), T_(tot)and Kp between pseudoephedrine and amygdalin, and a correlation between them. 展开更多
关键词 PSEUDOEPHEDRINE AMYGDALIN Ma jiepingchuan Transdermal flux CORRELATION
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