ethyl lactate
英 [ˈeθɪl lækˈteɪt]
美 [ˈeθɪl ˈlækteɪt]
网络 乳酸乙酯; 乙基乳酸盐; 羟基丙酸乙酯
双语例句
- The Lipase-catalysed Esterification and Transesterification in Ionic Liquid; Study on catalytic conversion of biomass-derivative ethyl lactate to ethyl acrylate
离子液体中脂肪酶催化酯化、转酯反应生物基乳酸乙酯脱水转化生成丙烯酸乙酯 - Optimization of Lipase-catalyzed Synthesis of Ethyl Lactate in Non-aqueous Media by Response Surface Methodology
响应曲面法优化非水相酶催化合成乳酸乙酯 - The principle of producing ethyl lactate for cell-stored jar wine and sour wine, and fermentation process was given.
仓贮坛酒、贮坛装酸酒和发酵过程中乳酸乙酯的形成机理。 - The results showed that the productivity of ethyl lactate was obviously improved by adding dehydrating agent and water-carrying agent in the reaction system.
结果表明，加入脱水剂和带水剂可以显著提高乳酸乙酯的产率。 - The preparation of PEG column and its application in the determination of the contents of ethyl caproate and ethyl lactate in Luzhou-flavor liquors had proved its superiorities including comparatively better separation effects, rapid determination operation, accurate determination results and economic durability.
研究制备了PEG柱，将其应用于浓香型白酒检测酒中己酸乙酯和乳酸乙酯含量，实践证明，PEG柱分离效果较好，检测速度快，结果准确，且经济耐用。 - The production practice indicated that the manmade pit mud had satisfactory production effects, and liquor made by it had higher ethyl caproate content and total ester content and comparatively lower ethyl lactate content.
生产实践表明，效果很好，所产酒己酸乙酯和总酯较高，乳酸乙酯相对较低。 - Peak occurrence sequence of isobutyl alcohol, acetal, ethyl butyrate, isoamyl alcohol, ethyl pentanoate and ethyl lactate were in accord with the reports in previous data.
异丁醇与乙缩醛，丁酸乙酯与异戊醇，戊酸乙酯与乳酸乙酯的出峰先后与已有资料报道的出峰顺序一致。 - Selective oxidation of ethyl lactate to ethyl pyruvate over supported vanadium catalysts
钒催化剂选择性氧化乳酸乙酯制丙酮酸乙酯 - A study of the synthetic method of ethyl lactate
乳酸乙酯合成新方法的研究 - The contents of ethyl caproate, ethyl lactate and ethyl butyrate in base liquor reached the maximum values after 7-8 months storage in cement pits ( accordingly, 7~ 8 months is the best storage period).
基础酒经大水泥池贮存后，己酸乙酯、乳酸乙酯、丁酸乙酯在7～8个月达到最高值，故以7～8个月贮存期为宜； - The Best Experimental Condition by Orthogonal Design of Experiments of Ethyl Lactate
乳酸乙酯最佳合成条件的正交实验设计 - Ethyl lactate was chlorinated by thionyl chloride and pyridine.
以乳酸乙酯为原料，在吡啶作用下与二氯亚砜进行氯代。 - To improve the quality and yield of xiaoqu liquor, following analysis of influencing factors of ethyl acetate and ethyl lactate was done.
为了提高小曲白酒的质量和产量，对小曲白酒生产中乙酸乙酯、乳酸乙酯的影响因素进行了跟踪分析。 - The flavoring compositions quantity, content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0.99% and 1.22% respectively);
试验样（蒸馏液）香气成分的数量、含量和种类均比对照样（蒸馏液）多，尤其乙酸乙酯、乳酸乙酯的含量分别提高0.99%和1.22%； - Catalytic dehydrogenation of ethyl lactate to ethyl pyruvate over ag/ nay catalyst
乳酸乙酯在Ag/NaY催化剂上的脱氢反应制丙酮酸乙酯 - Aspergillus claviform produced flavoring substances during fermentation mainly as ethyl lactate.
棒曲霉在发酵中产风味物质，酯化生成乳酸乙酯。 - Study on Synthesis of Ethyl Lactate from Ammonium Lactate Utilizing AlCl_3 as Catalyst
以AlCl3为催化剂由乳酸铵合成乳酸乙酯的研究 - A method for determining the volatile components in yellow rice wine was studied. Total of 42 volatile components were identified with GC/ MS. Isoamyl alcohol, ethyl lactate and phenyl ethyl alcohol were quantitatively analyzed.
研究了黄酒香气成分的分析方法，通过GC／MS共鉴定到42种香气成分，对其中异戊醇、乳酸乙酯、β－苯乙醇进行定量分析。 - Enzymatic esterification for ethyl lactate synthesis in acid and alcohol inhibition
双底物抑制下脂肪酶催化合成乳酸乙酯的研究 - Synthesis of ethyl lactate from ammonium lactate directly
由乳酸铵直接合成乳酸乙酯的研究 - For instance, the main body flavoring components in Fen-flavor liquors were ethyl acetate and ethyl lactate but just slight content of ethyl caproate.
例如汾酒中以乙酸乙酯和乳酸乙酯为主体香，而己酸乙酯含量甚微。 - The effects of the addition of Ca2+, Na+, K+ during esterification on the production of ethyl acetate and ethyl lactate were studied by gas chromatography.
采用气相色谱法研究了大曲酯化过程中添加Ca2+、Na+、K+对乙酸乙酯和乳酸乙酯酯化生成的影响。 - Study on Green Process of Ethyl Lactate Synthesis by Catalytic Distillation
催化精馏制备乳酸乙酯绿色工艺的研究 - If lactic acid and ethyl lactate content is too high, it will result in a fall in liquor ratio and flavor, even not have wine.
乳酸及乳酸乙酯是白酒的主要风味物质之一，但是如果含量过高，将导致白酒风味寡淡，出酒率下降，甚至不出酒。 - But the content is too high, then it will lead to the liquor astringent, rough sense, in order to reduce the content of ethyl lactate in the liquor, more uses highly alcohol degree pick the wine, which will reduce the rate of spirits yield.
但是含量过高的话就会导致白酒发涩，有粗糙感。酒厂多通过高度摘酒来避免酒体中乳酸乙酯含量过高，但这会降低出酒率。