http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Hyang-Sook Choi,Masayoshi Sawamura 한국식품영양과학회 2002 Preventive Nutrition and Food Science Vol.7 No.1
The comparison of the volatile flavor components from Korean, Japanese Satsuma mandarin (C. unshiu Marcov. forma Miyagawa-wase) peel oils, isolated by cold-pressing, was performed by gas chromatography, mass-spectrometry, gas chromatography-olfactometry (GC-O). Eighty-five volatile components were identified in each oil by GC, GC-MS. Forty-three components were detected in each oil by GC-O. The total amount of monoterpene hydrocarbons was 95.88% (Korean mandarin), 95.29% (Japanese mandarin). Limonene, γ-terpinene, myrcene, α-pinene were the main components of the cold-pressed oils from the both samples. The volatile composition of the Japanese mandarin was characterized by a higher content of sesquiterpene hydrocarbons, especially bicyclogermacrene, α-humullene, valencene. The volatile composition of two samples can easily be distinguished by the percentages of aldehydes, ketones, esters, which were found at higher levels in the Japanese mandarin. The sweet, fruity flavor was stronger in the Korean mandarin oil while herbaceous flavor was stronger in Japanese sample. From GC-O data it is suggested that the sweet, fruity flavor of the Korean mandarin resulted from terpinolene, linalool,, the herbaceous note of the Japanese mandarin from α-humullene, neral, l-carvone, perill aldehyde.
Park, Hyang-Sook,Sawamura, Masayoshi The Korean Society of Food Science and Nutrition 2002 Preventive Nutrition and Food Science Vol.7 No.1
The comparison of the volatile flavor components from Korean and Japanese Satsuma mandarin (C. unshiu Marcov. forma Miyagawa-wase) peel oils, isolated by cold-pressing, was performed by gas chromatography, mass-spectrometry and gas chromatography-olfactometry (GC-O). Eighty-five volatile components were identified in each oil by GC and GC-MS. Forty-three components were detected in each oil by GC-O. The total amount of monoterpene hydrocarbons was 95.88% (Korean mandarin) and 95.29% (Japanese mandarin). Limonene, ${\gamma}$-terpinene, myrcene and $\alpha$-pinene were the main components of the cold-pressed oils from the both samples. The volatile composition of the Japanese mandarin was characterized by a higher content of sesquiterpene hydrocarbons, especially bicyclogermacrene, $\alpha$-humullene and valencene. The volatile composition of two samples can easily be distinguished by the percentages of aldehydes, ketones and esters, which were found at higher levels in the Japanese mandarin. The sweet and fruity flavor was stronger in the Korean mandarin oil while herbaceous flavor was stronger in Japanese sample. From GC-O data it is suggested that the sweet and fruity flavor of the Korean mandarin resulted from terpinolene and linalool, and the herbaceous note of the Japanese mandarin from $\alpha$-humullene, nepal, ι-carvone and perill aldehyde.
Asai, Hanako,Fujii, Kenta,Ueki, Takeshi,Sawamura, Shota,Nakamura, Yutaro,Kitazawa, Yuzo,Watanabe, Masayoshi,Han, Young-Soo,Kim, Tae-Hwan,Shibayama, Mitsuhiro American Chemical Society 2013 Macromolecules Vol.46 No.3
<P>Upper critical solution temperature (UCST)-type phase separation behavior and its conformational change of well-defined poly(<I>N</I>-isopropylacrylamide) (pNIPAm) in deuterated room-temperature ionic liquid (IL), 1-ethyl-3-methylimidazolium bis(trifluoromethanesulfonyl)amide (<I>d</I><SUB>8</SUB>-[C<SUB>2</SUB>mIm<SUP>+</SUP>][TFSA<SUP>–</SUP>]), were investigated by means of dynamic light scattering (DLS) and small-angle neutron scattering (SANS) measurements. From the temperature dependence of time-averaged scattering intensity obtained by DLS, it was found that the cloud points of pNIPAm/<I>d</I><SUB>8</SUB>-[C<SUB>2</SUB>mIm<SUP>+</SUP>][TFSA<SUP>–</SUP>] solutions increased with molecular weight (<I>M</I><SUB>w</SUB>) and concentration. In addition, it was found that there are two relaxation modes of pNIPAm in the IL solutions. From SANS measurements, the radius of gyration, <I>R</I><SUB>g</SUB>, and the Flory–Huggins interaction parameter, χ, were evaluated as a function of temperature during the phase separation.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/mamobx/2013/mamobx.2013.46.issue-3/ma3020273/production/images/medium/ma-2012-020273_0009.gif'></P><P><A href='http://pubs.acs.org/doi/suppl/10.1021/ma3020273'>ACS Electronic Supporting Info</A></P>