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以基质络合化法防止果蔬酶促褐变的研究 被引量:12
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作者 侯金铎 白宝兰 《食品科学》 EI CAS CSCD 北大核心 1991年第5期6-11,共6页
酶促褐变是果蔬在受到损伤时,组织被暴露在空气中,自身所含有的酚类基质被酚酶所催化与O_2发生氧化还原反应而醌式化,再经过一系列的反应而聚合成黑色素的过程.
关键词 果蔬 酶促褐变 基质络合化 防止
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Preparation and Crystal Structure of Sarcosine 5-Nitrosalicylic Acid Organic Adduct
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作者 金轶 车云霞 +1 位作者 魏荣敏 郑吉民 《Chinese Journal of Structural Chemistry》 SCIE CAS CSCD 北大核心 2004年第11期1292-1294,共3页
The title compound (C10H12N2O7, Mr = 272.22) crystallizes in triclinic, space group P1 with a = 5.532(2), b = 9.760(4), c = 11.731(5) ?, α = 68.107(7), β = 89.179(7), γ = 77.830(7)o, V = 573.1(4) ?3, Z = 2, Dc = 1.... The title compound (C10H12N2O7, Mr = 272.22) crystallizes in triclinic, space group P1 with a = 5.532(2), b = 9.760(4), c = 11.731(5) ?, α = 68.107(7), β = 89.179(7), γ = 77.830(7)o, V = 573.1(4) ?3, Z = 2, Dc = 1.578 g/cm3, F(000) = 284 and μ(MoKa) = 0.136 mm-1. The final R = 0.0400 and wR = 0.0951 for 1468 observed reflections with I > 2σ(I). The title compound is a 1:1 adduct of sarcosine and 5-nitrosalicylic acid. The nitrogen atom of sarcosine is protonated, and the proton is from the carboxyl group of sarcosine and 5-nitrosalicylic acid with the probability of 50 percent for each. The 5-nitrosalicylic acid and sarcosine molecule of the title adduct are ABAB arranged along the c axis. There exist a lot of hydrogen bonds in the structure, linking sarcosine and 5-nitrosalicylic acid to form a three-dimensional network. 展开更多
关键词 crystal structure SARCOSINE 5-nitrosalicylic acid hydrogen bond PROTONATED three-dimensional network
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