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sdspspsp木虫 (正式写手)
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[求助]
食品 酒类 白兰地方面 论文摘要汉译英 急用！！！
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挥发性香气物质对白兰地的感官特征有着极其重要的影响，长期以来，国外学者对白兰地的研究主要是在挥发性香气物质上，近些年来，国内学者也逐渐把白兰地的挥发性香气物质作为重点研究方向。白兰地的橡木桶贮藏陈酿是白兰地酿造工艺中至关重要的一步，是白兰地从未成熟到成熟成长的摇篮，经过橡木桶贮藏陈酿，白兰地的色泽、口感、风味等品质都有明显改善。 本研究以张裕陈酿过程中的白兰地为研究对象，使用顶空固相微萃取（HS-SPME）耦合气相色谱-质谱联用技术（GC-MS），建立了一系列检测分析方法，目的是确定张裕白兰地陈酿过程中挥发性香气成分的种类和含量，找到白兰地陈酿规律，建立关键香气成分的系统动力学模型，最终实现可以通过陈酿时间调整关键香气成分的含量，达到提高产品品质的目标。主要研究内容如下： （1）首先简要地对白兰地进行了概述，介绍了白兰地的中外发展史。详细的介绍了固相微萃取技术（SPME）的原理及应用，简要讨论了挥发性成分的鉴定方法。对国内外目前对白兰地的研究现状进行了阐述，并指出依然存在的问题。 （2）对白兰地挥发性成分测定的预处理方法（HS-SPME）进行了优化，优化后的萃取条件为预平衡10min，萃取温度50℃，萃取时间5min，样品取样5mL，乙醇浓度10%（v/v），加盐量1.5g；萃取头解吸附时间5min；可以通过调节分流比对饱和峰进行检测。 （3）采用优化的HS-SPME条件，结合GC-MS技术对陈酿0~6年的张裕白兰地进行定性定量分析，共鉴定出113种挥发性物质，其中，酯类和高级醇是陈酿白兰地中含量最高的两种挥发性成分，分别占总挥发物的59%和33%左右。 （4）本次实验共稳定的检测出29种关键香气成分，获得了关键香气成分与陈酿时间变化的关系，可以通过陈酿时间调整关键香气成分的含量，达到提高产品品质的目标。 |
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【答案】应助回帖
★
爱与雨下: 金币+1 2013-03-29 21:54:11
爱与雨下: 金币+1 2013-03-29 21:54:11
| Volatile Aromatic constituents have an extremely influence in the organoleptic properties of brandy. for a long time , foreign scholors' research of brandy concentrated on the volatile aromatic constituents about. In recent years ,domestic scholars are also gradually taking it as key research directions.先给100金币。 |
2楼2013-03-29 16:15:46
3楼2013-03-29 16:30:30
fjtony163
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4楼2013-03-29 17:20:43
5楼2013-03-29 17:28:30
【答案】应助回帖
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爱与雨下: 金币+1 2013-03-29 21:54:30
爱与雨下: 金币+1 2013-03-29 21:54:30
| Volatile Aromatic constituents have an extremely influence in the organoleptic properties of brandy. for a long time , foreign scholors' research of brandy concentrated on the volatile aromatic constituents。In recent years ,domestic scholars are also gradually taking it as key research directions。Aging in the storage of oak barrel is a crucial step in the brewing technology of brandy.It is the bassinet of brandy from inmature to mature.After aging in the storage of oak barrel ,quality such as tincture、taste、aroma have a distinct improvement |
6楼2013-03-29 17:29:22
cory0931
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【答案】应助回帖
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ...
sdspspsp: 金币+400, 翻译EPI+1, ★★★★★最佳答案, 谢谢了，虽然某些专业词汇不太对，我自己修饰就可以了 2013-03-30 00:03:33
sdspspsp: 金币+400, 翻译EPI+1, ★★★★★最佳答案, 谢谢了，虽然某些专业词汇不太对，我自己修饰就可以了 2013-03-30 00:03:33
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volatile aromatic substance have great effect on the organoleptic properties of brandy. For a long time, international researchers’ effort of brandy study is mainly on its volatile aroma, and it has been gradually highlighted by domestic researchers in the past few years. Oaken bucket storage of brandy is a key step in brewing of brandy and the main procedure of its maturation. After storaged with oaken bucket, brandy’s color, mouthfeel and its flavor had been significantly improved. Brandy of Zhangyu aging procedure was our object of study, using headspace solid-phase microextraction(technique) coupling with gas chomatography-mass spectrometry technique, a series of detecting and analyzing methods were established. Aimed to determine the evaporated component and content in Zhangyu Brandy aging process, find its rule of aging, establish the maturing kinetic model and finally accomplish to modify the component and content of the related fragrance of Zhangyu Brandy to improve its quality. The main content of this article are as follows: (1) introduction of brandy’s domestic and international history. The principle and application of SPME technique will be introduced in detail. brief discussion the assaying method of volatile substance. review the current situation of brandy study both in and abroad, and try to suggest propose the problems remained unsolved. (2) preprecessing method of brandy volatile substance was optimized. And the optimized parameter of extraction is pre-equilibration for 10 min, extraction 5 min at 50℃ for 5 min with 5 mL samples, with 10% ethanol and 1.5 g salt. The extraction tip undo absorption time is 5 min, and the component and content can be detected by modifying diffluence and comparing saturation peak. (3) 113 substance had been identified by quantitatively analyzing the 5 to 6 years aged Zhangyu Brandy, using optimized HS-SPME parameters combined with GC-MS technique. Of which, lipids and fatty alcohol are of highest content of the volatile substance, account for 59% and 33%, respectively. (4) 29 key aromatic substance had been identified in this study. the relation of the key aroma substance component changing and time was obtained, and the quality of Zhangyu Brandy can be improved by modifying the content of key aromatic substance and the aging time.  |
7楼2013-03-29 22:08:29
cory0931
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8楼2013-03-29 22:11:29