A new method on separation and identification of flavonoids in plum was studied.

1、

Plum wine has three effects, the first is to regulate gastrointestinal functions.

青梅酒具有三大功效，第一就是能调节肠胃功能。

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2、

The non-enzymatic browning of greengage juice in processing

青梅果汁加工过程非酶褐变

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3、

Besides, 4-hydroxy-phenethanol and ethyl 4-hydroxybutyrate were also determined in fermenting wine.

青梅酒中还有4-羟基苯乙醇、4-羟基丁酸乙酯。

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4、

Study on the Produce Technique of Sour Plum Juice

青梅原汁的生产工艺研究

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5、

About Technical Defects of and Improvement on Su-27 Fighter

青梅煮酒论英雄&苏-27系列在现代战争中的技术缺陷及其技术发展

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6、

Study on the Technology of Half-fermentation in the Production of Greengage Wine

半发酵青梅酒的生产技术研究

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7、

A preliminary study on conservation of endangered species Vatica guangxiensis

濒危树种广西青梅保护初步研究

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8、

A technique of sour plum juice was researched in this paper.

确定了青梅原汁的生产工艺流程和参数。

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9、

Content Changes of Main Components of Greengage in Pickling Process

青梅腌渍过程中主要成分的变化规律

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10、

Study on the Manufacturing Procedure of High Transparency Prunus Mume Concentrate Juice

高透光率青梅浓缩汁生产工艺的研究

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11、

Selecting of Resins for Deacidification of Plum Wine by Ion Exchange

青梅酒降酸的阴离子交换树脂选择及动力学研究

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12、

Greengage wine was produced by half-fermentation with greengage as essentials.

以青梅为原料，采用半发酵工艺生产青梅酒。

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13、

The ability of antioxidation of ethyl acetate extract to lard is less than that of iso-Vc, TBHQ and BHT, to peanut oil it superior to that of iso-Vc, but less than that of BHT and TBHQ.

青梅乙酸乙酯萃取物对猪油的抗氧化效果比异Vc、TBHQ和BHT差；对花生油的抗氧化效果比异Vc好，但低于BHT和TBHQ；Iso的相序。

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14、

Results The concentrations of hydrocyanic acid, acetonitrile, methane, and carbon dioxide were very high in the air of the pool.

结果事故发生6h后，青梅腌制池内空气中氰化氢浓度高达156mg/m3。

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15、

Ripeness. The main factors effecting browning were PPO and POD in the Prunus mume juice during processing.

PPO和POD是青梅果汁加工中褐变的主要影响因素；

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16、

Finally compounds the greengage tonic wine, in the liquor includes 0.15% amino acid and Vitamin C, nutrition ingredient and so on polysaccharide.

最后配制成青梅补酒，酒中含有0.15%的氨基酸和维生素C、多糖等营养成份。

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17、

Orthogonal was designed to study the effects of quantity, reaction temperature and time of pectinase on viscosity and transparency of green plum juice from green plum produced in Yongtai.

通过正交试验研究了酶加入量、酶解时间、酶解温度对青梅汁粘度和透光率的影响。

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18、

Color kinetics of high transparency green plum juice concentrate during storage

高透光率青梅浓缩汁贮藏过程颜色的动力学研究

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19、

Based on the z scan method, we present a new method, the time scan method, to measure the dynamic behavior of the photorefractive nonlinear parameter.

在z扫描方法的基础上，提出了一种测量光折变非线性参量动态行为的新方法&时间扫描方法。

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20、

Using the transmitting volume grating recorded in Photo-Thermal Refractive glass ( PTR glass), the low-pass spatial filtering of the spatially-deformed laser is realized.

利用光热折变玻璃（Photo-Thermal Refractive Glass，PTR Glass）透射型体光栅，完成了对空域畸变高斯光束的空间低通滤波实验。

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