1)Glucono-delta-lactone葡萄糖酸内酯
1.This study is to investigate the effect of glucono-delta-lactone (GDL) and different carbon sources on the quality of the traditional raw cured fermented meat.为了研究添加小米饭、糯米饭、籼米饭、再接种籼米饭以及加入葡萄糖酸内酯对传统酸肉制品中肉毒梭状芽孢杆菌、生物胺含量及产品品质的影响,对预腌和发酵期间产品的水分含量、水分活性、pH及菌相的变化进行了分析。
英文短句/例句
1.Effect of gluconic acid lactone on ultrafiltered Quark cheese yield and quality葡萄糖酸内酯对超滤法生产Quark干酪产量和质量的影响
2.d - glucuronolactoneD-葡萄糖荃酸内酯
3.Food additive--Glucono delta lactoneGB7657-1987食品添加剂D葡萄糖酸δ内酯
4.SYNTHESIS OF GLUCURONIC ACID AND GLUCUROLACTONE OVER Pd/La_(0.5) Pb_(0.5) MNO_3 BY HETEROGENEOUS CATALYTIC OXIDATION OF METHYL GLUCOSIDE非均相催化氧化甲苷制备葡萄糖醛酸及其内酯
5.id dimethylaminoacetate葡萄糖酸二甲氨基乙酸酯
6.Research on the Determination Method of the Content of Food Additives-D-Glucono Delta-lactone Products食品添加剂D-葡萄糖酸-δ-内酯含量的测定方法研究
7.Protective Effect of Glucono- δ-lactone-induced Cold-set Gel of Whey Protein on Bifidobacteria葡萄糖酸-δ-内酯诱导乳清蛋白冷凝胶对双歧杆菌的保护
8.glucose - 1 - phosphate葡萄糖- 1-磷酸
9.glucose - 6 - phosphate葡萄糖- 6-磷酸
10.glucose - 6 - phosphatase葡萄糖- 6-磷酸脢
11.Bacterial Endotoxin Test for Calcium Gluconate Injection葡萄糖酸钙注射液的细菌内毒素检查
12.The Preparation, Purification of Glycol Glucoside and Glycol Glucoside Caproate;乙二醇葡萄糖苷及其已酸酯的制备与纯化
13.Antibacterial activity of 6-O-(10-undecylenoyl) D-glucose6-O-(10)-十一碳烯酸葡萄糖酯的抑菌活性
14.Synthesis of methyl (tri-O-acetyl-α-D-glucopyranosyl bromide)-uronate三-O-乙酰基-α-D-溴代葡萄糖醛酸甲酯的合成
15.Synthesis of methyl glucoside stearate and methyl glucoside stearate polyoxypropylene ether甲基葡萄糖苷硬脂酸酯及其聚氧丙烯醚的合成
16.SYNTHESIS OF METHYL GLUCOSIDE TWO OLEATE BY PHASE TRANSFER CATALYSIS相转移催化合成甲基葡萄糖苷二油酸酯
17.Zinc Glyconate is Synthesized by That Glucose is Oxidized to Gluconic Acid with Hydrogen Peroxid;过氧化氢氧化葡萄糖法制葡萄糖酸锌
18.CATALYTIC SYNTHESIS OF α-D-GLUCOSE PENTAACETATE WITH NIOBIC ACID微波辐射无溶剂体系中铌酸催化合成α-D-葡萄糖五乙酸酯
相关短句/例句
gluconic acid-δ-lactone葡萄糖酸-δ-内酯
1.Peanut and carrot was taken as raw materials,gluconic acid-δ-lactone as coagulant,lactone curd of peanut and carrot was produced.以花生和胡萝卜为原料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出花生胡萝卜内酯豆腐。
2.By reference to traditional technology,gluconic acid-δ-lactone is added in as coagulant,and orthogonal experiment and sensory analysis are adopted,which concludes the optimum ratio in making uncongealed bean curd: gluconic acid-δ-lactone 0.在传统工艺的基础上,加入葡萄糖酸-δ-内酯(GDL)作为凝固剂,采用正交试验方法和食品感官分析方法,确定了豆腐脑的最佳工艺配比为:葡萄糖酸内酯0。
3)D-glucuronolactone葡萄糖醛酸内酯
1.Improvement on the esterification and crystallization of D-glucuronolactone;葡萄糖醛酸内酯酯化及结晶工艺改进研究
4)Glucono-δ-Actone葡萄糖-δ酸内酯
5)glucono delta lactone葡萄糖酸δ内酯
6)glucono δ lactone葡萄糖酸δ-内酯
延伸阅读
葡萄糖酸内酯分子式：C6H10O6分子量：178.14CAS号：90-80-2性质：白色结晶粉末，无臭或略带气味。熔点117.8℃，相对密度1.760。易溶于水，并缓慢水解，在水中溶解度为59g/100ml，稍溶于乙醇，在乙醇中为1g/100ml，不溶于乙醚。新配制的1%溶液pH为2.5。在水溶液中水解形成葡萄糖酸与其内酯的平衡溶液。制备方法：原料葡萄糖酸钙先用硫酸进行水解，得葡萄糖酸溶液。经过滤去除硫酸钙沉淀，再用氢氧化钡及草酸精制溶液，并沉降分离，去除溶液中的SO42-及Ca2+。然后通过离子交换树脂，进一步净化葡萄糖酸溶液。将溶液浓缩至80%-85%浓度，加入葡萄糖酸-δ-内酯晶种，继续浓缩并结晶，经离心分离、水洗、干燥得成品。用途：用作豆腐凝固剂、调味剂、pH降低剂及膨松剂的原料。在日本，作豆腐凝固剂占日本总用量的50%-70%，用该品制作豆腐，质地纯良，嫩滑可口，并可延长保存时间。我国食品添加剂使用卫生标准（GB2760-86）规定最大使用量为3.0g/kg。葡萄糖酸内酯在牛奶工业中用来防止乳石的生成，酿造工业中作啤酒石的防止剂，加入牙膏中有助于清除牙垢，此外还用于畜肉、金属表面处理剂等。
