heterocyclic amines
英
美
网络 杂环胺; 杂环胺类化合物; 杂环状胺化合物; 杂环胺化合物; 致癌物质杂环胺
双语例句
- Effect Factors of Formation of Polycyclic Aromatic Hydrocarbon and Heterocyclic Amines in Fried Meat and Control Measures
煎炸对肉制品中杂环胺及多环芳香烃化合物含量的影响及其控制措施 - Searing meats in on open-flame grills or with other forms of direct heat creates tasty bits of char but also carcinogens called heterocyclic amines or HCA.
明火烤架上烧烤或用其它方式直接加热加工出来的烤肉别有一种烤焦的风味，但是烧烤过程中也产生了一叫作种杂环化合胺（HCA）的致癌物。 - Determination of Heterocyclic Amines in Atmospheric Particles by Reversed Phase High Performance Liquid Chromatography
高效液相色谱法测定大气颗粒物中的杂环胺 - ITCs can prevent from DNA-damage and cancer caused by some dietary carcinogens such as polycyclic aromatic hydrocarbons, heterocyclic amines and nitrosamines.
ITCs能够有效的防止饮食中的多种致癌物如多环芳烃、杂环胺和亚硝胺所引起的DNA损伤和癌症。 - By ultraviolet spectrophotometry, it can know the volatile component of oil smoke sample included hydrocarbons, halogenated hydrocarbons, alcohols, phenols, ethers, aldehydes and ketones, carboxylic acids and its derivative, condensed ring compounds, heterocyclic compounds and amines.
红外光谱分析标准油品挥发组分初步认定为烃类、卤代烃类、醇酚醚类、醛酮类、羧酸及其衍生物类、稠环杂环类和胺类等。 - Quantitative relationship between the structure and mutagenesis of heterocyclic aromatic amines
杂环芳胺的结构与致突性之间的定量关系研究 - In this paper, a structure-mutagenicity study of 62 heterocyclic amines formed during the cooking of food has been carried out using both feed-forward neural networks and a adaptive selection of procedure from molecular descriptors.
应用自适应分子结构描述符生成方法和神经网络数值模式，研究62种烹调食品过程中产生的杂环芳胺结构与致变活性间的关系。 - Heterocyclic amines ( HCAs) are a kind of low molecular organic amine compounds, which are formed in the pyrolysis process under high temperature. HCAs from food source are widely in the cooking meats, they also exist in our environment.
杂环胺（HCAs）是一类高温热解形成的低分子有机胺化合物，食源性HCAs来源较广，环境中也存在HCAs。 - Beef jerky, a unique food in our country, is shelf-stable, high-protein, low-fat and rich-nutrient. However, the special processing method of beef jerky is easy to promote the formation of heterocyclic aromatic amines ( HAAs).
牛肉干制品耐贮存、高蛋白、低脂肪、营养丰富，是我国特有的牛肉加工食品，然而，其特殊的加工方式容易导致杂环胺的形成。