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类别 Category:solvents/deluents for flavor and/or fragrance agents
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
| 出现 Appearance: | 无色透明液体（est） colorless clear liquid (est) |
| 化验 Assay: | 95.00至100.00 95.00 to 100.00
|
| 其他测定信息 Additional Assay Information: | 外消旋体 Racemate |
| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
| 比重 Specific Gravity: | 1.00100 to 1.00700 @ 25.00 °C.
|
| 磅每加仑-（est）。 Pounds per Gallon - (est).: | 8.329 to 8.379
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| 折光率 Refractive Index: | 1.43200 to 1.43800 @ 20.00 °C.
|
| 熔点 Melting Point: | 25.00 °C. @ 760.00 mm 汞 Hg
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| 沸点 Boiling Point: | 182.00 °C. @ 760.00 mm 汞 Hg
|
| 蒸汽压力 Vapor Pressure: | 0.243000 毫米汞柱 mm汞 Hg @ 25.00 °C. |
| 蒸气密度 Vapor Density: | 3.1 ( 空气 Air = 1 ) |
| 闪点 Flash Point: | 185.00 °F. tcc TCC ( 85.00 °C. )
|
| logp（o / w） logP (o/w): | -0.920 |
| 溶于 Soluble in: |
| | alcohol | | | 水 water, 1.00e + 06 mg / l @ 20°C（实验值） 1.00E+06 mg/L @ 20 °C (exp) |
感官特性 Organoleptic Properties:
| 气味类型 Odor Type: creamy |
气味强度 Odor Strength:介质 medium ,
建议在0.10％或更少的溶液中闻到 recommend smelling in a 0.10 % solution or less |
| fruity creamy buttery |
| 气味描述 Odor Description:at 0.10 % in 二丙烯 dipropylene glycol. 果味奶油黄油 fruity creamy buttery |
| 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found). |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
安全信息 Safety Information:
| 首选SDS Preferred SDS: 视图 View |
| 欧洲信息 European information : |
| 最重要的危害 Most important hazard(s): | | xi-刺激性 Xi - Irritant |
r 36/37/38-刺激眼睛 R 36/37/38 - Irritating to eyes, 呼吸系统 respiratory system, and skin.
S 02 - 保持 Keep out of the 达到 reach of 孩子们 children.
S 25 - 避免 Avoid contact with 眼睛 eyes.
S 26 - In 案件 case of contact with 眼睛 eyes, 冲洗 rinse 立即 immediately with 充裕 plenty of 水 water and 寻求 seek 医疗 medical 忠告 advice.
S 36 - 穿 Wear 适当 suitable 保护性 p腐烂 rotective 服装 clothing.
|
| |
| 危害识别 Hazards identification |
| |
| 物质或混合物的分类 Classification of the substance or mixture |
| 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
| |
| 象形图 Pictogram | |
| |
| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
老鼠 oral-mouse LD50 9000 mg/kg kg
(科普夫 Kopf et al., 1950)
腹腔内小鼠 intraperitoneal-mouse LD50 6075 mg/kg kg
Toxicology and 已应用 Applied 药理 Pharmacology. 卷 Vol. 49, pg。 385 Pg. 385, 1979.
|
| 皮肤毒性 Dermal Toxicity: |
|
未定 Not determined
|
| 吸入毒性 Inhalation Toxicity: |
|
未定 Not determined
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使用安全信息 Safety in Use Information:
| 类别 Category: | | solvents/deluents for flavor and/or fragrance agents |
| IFRA IFRA 码 Code of 实践 Practice 通知 not Notification of the 49th 修正案 Amendment to the IFRA IFRA 码 Code of 实践 Practice |
| |
| 最大化源自调查的每日摄入量（msdi-eu） Maximised Survey-derived Daily Intakes (MSDI-EU): | 3.00（微克/ 均/天） 3.00 (μg/capita/day) |
| 修改后的理论增加的最大每日摄入量（mtamdi） Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 3900（微克/ /天） 3900 (μg/person/day) |
| 关注点 Threshold of Concern: | 1800（微克/ /天） 1800 (μg/person/day) |
| 结构类 Structure Class: | 1 |
| |
| 根据委员会法规ec EC号的食品类别。 1565/2000（ec , 2000）在fge.06（efsa 2000) in FGE.06 (EFSA, 2002a). 根据 According to the Industry the "正常 normal" use is 定义的 defined as the 平均 average of 已报告 reported 用法 用法 usages and "最大 maximum use" is 定义的 defined as the 95th 百分位 percentile of 已报告 reported 用法 用法 usages (efsa EFSA, 2002i）。 2002i). |
| 注意 Note: 毫克/千克= 0.001 / 1000 = 0.000001 = 1/1000000 = 百万分之几 ppm |
| | 平均 average 用法 usage mg/kg kg | 最大 maximum 用法 usage mg/kg kg |
| 乳制品 Dairy products, 不包括02.0（01.0）类产品 excluding products of category 02.0 (01.0): | 7.00000 | 35.00000 |
| 脂肪和油脂 Fats and oils, 和脂肪乳液（油包水型）（02.0） and fat emulsions (type water-in-oil) (02.0): | 5.00000 | 25.00000 |
| 食用冰 Edible ices, 包括果子露和果汁冰糕（03.0） including sherbet and sorbet (03.0): | 10.00000 | 50.00000 |
| 加工水果（04.1） Processed fruit (04.1): | 7.00000 | 35.00000 |
| 加工蔬菜（包括蘑菇和真菌） Processed vegetables (incl. mushrooms & fungi, 根与根块茎 roots & tubers, 豆类和豆类） pulses and legumes), 和坚果种子（04.2） and nuts & seeds (04.2): | - | - |
| 糖果（05.0） Confectionery (05.0): | 10.00000 | 50.00000 |
| 谷物和谷物产品 Cereals and cereal products, 含税面粉根和淀粉块茎 incl. flours & starches from roots & tubers, 脉冲和豆类 pulses & legumes, 不包括面包店（06.0） excluding bakery (06.0): | 5.00000 | 25.00000 |
| 烘焙用具（07.0） Bakery wares (07.0): | 10.00000 | 50.00000 |
| 肉和肉制品 Meat and meat products, 包括家禽和野味（08.0） including poultry and game (08.0): | 2.00000 | 10.00000 |
| 鱼和鱼制品 Fish and fish products, 包括软体动物 including molluscs, 甲壳类和棘皮类动物（麦克 MCE）（09.0） : | 2.00000 | 10.00000 |
| 鸡蛋和蛋制品（10.0） Eggs and egg products (10.0): | - | - |
| 甜味剂 Sweeteners, 包括蜂蜜（11.0） including honey (11.0): | - | - |
| 盐 Salts, 香料 spices, 汤类 soups, 酱料 sauces, 色拉 salads, 蛋白产品 protein products, 等（12.0） etc. (12.0): | 5.00000 | 25.00000 |
| 用于特定营养用途的食品（13.0） Foodstuffs intended for particular nutritional uses (13.0): | 10.00000 | 50.00000 |
| 不含醇 Non-酒鬼 alcoholic ("柔软的 soft") 饮料 beverages, 不包括乳制品（14.1） excl. dairy products (14.1): | 5.00000 | 25.00000 |
| 含醇的饮料 Alcoholic beverages, 含税无醇和低醇的对口（14.2） incl. alcohol-free and low-alcoholic counterparts (14.2): | 10.00000 | 50.00000 |
| 即食美味（15.0） Ready-to-eat savouries (15.0): | 20.00000 | 100.00000 |
| 复合食品（例如砂锅菜） Composite foods (e.g. casseroles, 肉馅饼 meat pies, 百果馅）-无法放在01.0-15.0（16.0）类别中的食物 mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 5.00000 | 25.00000 |
安全参考 Safety references:
欧洲食品安全法规（efsa） European Food Safety Athority(efsa):风味使用水平；亚急性 Flavor usage levels; Subacute, 亚慢性 Subchronic, 慢性和致癌性研究；发育/ 毒性研究；遗传毒性研究... Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
|
欧洲食品安全局（efsa EFSA）参考 :
|
食品添加剂科学小组的意见 Opinion of the Scientific Panel on food additives, 调味料 flavourings, 与调味剂组评估11（fge.11）有关的与食品（afc）接触的加工助剂和材料 processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 11 (FGE.11): 脂肪族二醇 Aliphatic dialcohols, diketones, and 羟基酮 hydroxyketones from chemical group 10 (佣金 Commission 规 Regulation (ec EC) No 1565/2000 of 18 July 2000)
视图 View page or 视图 View pdf
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调味组评估11 Flavouring Group Evaluation 11, 版本1（fge.11rev1）-脂肪族二醇 Revision 1 (FGE.11Rev1) - Aliphatic dialcohols, diketones, 和第10类化学成分中的羟基酮-食品添加剂专家组的科学观点 and hydroxyketones from chemical group 10 - Scientific Opinion of the Panel on Food Additives, 调味料 flavourings, 处理中 Processing 艾滋病 Aids and 材料 Materials in contact with Food (afc AFC)
视图 View page or 视图 View pdf
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调味品组评价的科学见解11 Scientific Opinion on Flavouring Group Evaluation 11, 版本2（fge.11rev2） Revision 2 (FGE.11Rev2): 脂肪族二醇 Aliphatic dialcohols, diketones, and 羟基酮 hydroxyketones from chemical 团体 groups 8 and 10
视图 View page or 视图 View pdf
|
调味品组评价的科学见解11 Scientific Opinion on Flavouring Group Evaluation 11, 版本3（fge.11rev3） Revision 3 (FGE.11Rev3): 脂肪族二醇 Aliphatic dialcohols, diketones, and 羟基酮 hydroxyketones from chemical 团体 groups 8 and 10
视图 View page or 视图 View pdf
|
| Epi系统 EPI System: 视图 View |
| nlm NLM有害物质数据库 :搜索 Search |
| 化学致癌研究信息系统 Chemical Carcinogenesis Research Information System:搜索 Search |
| 癌症引文 Cancer Citations:搜索 Search |
| 毒理学引文 Toxicology Citations:搜索 Search |
| 橙花发育和 毒性 NLM Developmental and Reproductive Toxicity:搜索 Search |
| EPA物质注册服务（tsca TSCA） :513-85-9 |
| EPA ACToR:毒理学资料 Toxicology Data |
| EPA物质注册服务（SRS） :注册表 Registry |
| 实验室化学安全摘要 Laboratory Chemical Safety Summary :262 |
| 国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:Data |
| 明智的 WISER:1993年 UN 1993 |
| 德国wgk WGK Germany:1 |
| butane-2,3-diol |
| chemidplus Chemidplus:0000513859 |
| 技术 RTECS:EK0532000适用于CAS＃513-85-9 EK0532000 for cas# 513-85-9 |
参考资料 References:
其他资料 Other Information:
潜在搅拌机 Potential Blenders and core components note
潜在用途 Potential Uses:
| | 湿润剂 humectants |
| | 皮肤调理 skin conditioning |
| | solvents |
存在（自然 Occurrence (nature, food, 其他） other): note
同义词 Synonyms:
| 2,3- | butandiol | | DL-2,3- | butandiol | | | butane-2,3-diol | | (R,S)- | butane-2,3-diol | | DL- | butane-2,3-diol | | 2,3- | butanediol | | 2,3- | butylene glycol | | 2,3- | butyleneglycol | | 2,3- | dihydroxybutane | | | dimethyl ethylene glycol | | | 二亚甲基 dimethylene glycol | | | 二甲基乙烯 dimethylethylene glycol |
文章 Articles:
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| 已发布 PubMed:产生茅台风味的耐热菌株地衣芽孢杆菌cgmcc3962的转录组谱分析。 Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor. |
| 已发布 PubMed:栽培地区不同类型干五味子（五味子）的挥发物和香气活性成分的组成 The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas. |
| 已发布 PubMed:2工程 Engineering of 2,3-丁二醇脱氢酶可减少因甘油过量产生的丙酮酸生成 3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, 低度酿酒酵母。 low-alcohol Saccharomyces cerevisiae. |
| 已发布 PubMed:顶空固相微萃取-气相色谱-质谱法快速测定酱油中的挥发性风味化合物 [Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry]. |
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| 已发布 PubMed: 通过中观 meso-2生产2-丁醇 ,乳酸菌中3-丁二醇的消耗量。 3-butanediol consumption in lactic acid bacteria. |
| 已发布 PubMed: 丙酮酸合成的获得有利于低酸碱度 pH下的大肠杆菌生长。 |
| 已发布 PubMed:nad +再生系统通过2的同源共表达来生产丙酮酸高效全细胞生物催化剂 Efficient whole-cell biocatalyst for acetoin production with NAD+ regeneration system through homologous co-expression of 2,工程化枯草芽孢杆菌中的3-丁二醇脱氢酶和nadh氧化酶。 3-butanediol dehydrogenase and NADH oxidase in engineered Bacillus subtilis. |
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| 已发布 PubMed:混合培养发酵中微生物代谢活性的芝麻精制酒发酵剂的选择。 Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation. |
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| 已发布 PubMed:2,通过工程酿酒酵母从纤维二糖生产3-丁二醇。 3-butanediol production from cellobiose by engineered Saccharomyces cerevisiae. |
| 已发布 PubMed:计算机辅助的代谢工程技术可提高光滑念珠菌的乙醛生成量。 Enhancement of acetoin production in Candida glabrata by in silico-aided metabolic engineering. |
| 已发布 PubMed:2, 3-丁二醇发酵可促进低酸碱度 pH值的粘质沙雷氏菌的生长，但不能抵抗极端酸攻击。 |
| 已发布 PubMed:巴西有缺陷的咖啡种子的挥发性指纹图谱 Volatile fingerprint of Brazilian defective coffee seeds: 证实潜在的标记化合物并鉴定新的低质量指标。 corroboration of potential marker compounds and identification of new low quality indicators. |
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| 已发布 PubMed:代谢产物与发酵产物的转移2 Metabolite transfer with the fermentation product 2,3-丁二醇增强铜绿假单胞菌的毒性。 3-butanediol enhances virulence by Pseudomonas aeruginosa. |
| 已发布 PubMed:2,通过工程化的肺炎克雷伯菌g31-a从淀粉生产3-丁二醇。 3-butanediol production from starch by engineered Klebsiella pneumoniae G31-A. |
| 已发布 PubMed:生产2 Production of 2,3-丁二醇由工程酿酒酵母制成。 3-butanediol by engineered Saccharomyces cerevisiae. |
| 已发布 PubMed:从日本传统食品纳豆中分离出产生乙酰丙酮的芽孢杆菌菌株。 Isolation of acetoin-producing Bacillus strains from Japanese traditional food-natto. |
| 已发布 PubMed:去除klebseilla致病因素的最新见解2 Recent insights in the removal of Klebseilla pathogenicity factors for the industrial production of 2,3-butanediol. |
| 已发布 PubMed:麦格霍利中挥发性成分的表征 Characterization of volatile components in makgeolli, 传统的韩国米酒 a traditional Korean rice wine, 进行或不进行巴氏消毒 with or without pasteurization, 在存储期间。 during storage. |
| 已发布 PubMed:直接引入多维气相色谱系统的可编程温度蒸发器中分析辐照的熟火腿。 Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system. |
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| 已发布 PubMed:克隆 Cloning, 2的表达与表征 expression and characterization of meso-2,肺炎克雷伯菌的3-丁二醇脱氢酶。 3-butanediol dehydrogenase from Klebsiella pneumoniae. |
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| 已发布 PubMed:可可豆特有的乳酸菌的模拟可可豆浆发酵揭示了一种有趣的用于可可豆发酵的发酵剂菌株。 Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria. |
| 已发布 PubMed:栽培地区不同类型干五味子（五味子）的挥发物和香气活性成分的组成 The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas. |
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| 已发布 PubMed:粘质沙雷菌rvh1中群体感应和ph值对乙酰乙酸发酵的综合调控。 Integrated regulation of acetoin fermentation by quorum sensing and pH in Serratia plymuthica RVH1. |
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| 已发布 PubMed:使用微真菌处理橡木片 Use of microfungi in the treatment of oak chips: 对葡萄酒可能产生的影响。 possible effects on wine. |
| 已发布 PubMed:在粪乳清中的经碱化补料分批发酵中，对肠球菌球菌粪便肠杆菌cect 410的双相生长和产物形成进行建模。 Modelling the biphasic growth and product formation by Enterococcus faecium CECT 410 in realkalized fed-batch fermentations in whey. |
| 已发布 PubMed:多粘芽孢杆菌zj-9制备菊芋菊粉提取物一步发酵的培养基优化 Optimization of medium for one-step fermentation of inulin extract from Jerusalem artichoke tubers using Paenibacillus polymyxa ZJ-9 to produce R,2一 R-2,3-butanediol. |
| 已发布 PubMed:预固化对挥发性化合物杜里分布的影响加工伊比利亚火腿。 Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams. |
| 已发布 PubMed:多维气相色谱法分析辐照食品中手性化合物的对映体。 Enantiomeric analysis of chiral compounds in irradiated foods using multidimensional gas chromatography. |
| 已发布 PubMed:代谢组学揭示了酒细菌对初级和次级代谢产物的改变。 Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria. |
| 已发布 PubMed:生物技术生产2 Biotechnological production of 2,3-丁二醇-现状与前景 3-butanediol--current state and prospects. |
| 已发布 PubMed:顶空固相微萃取-气相色谱-质谱法快速测定酱油中的挥发性风味化合物 [Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry]. |
| 已发布 PubMed:1h基于葡萄品种和产区的葡萄酒的基于核磁共振的代谢组学表征。 1H nuclear magnetic resonance-based metabolomic characterization of wines by grape varieties and production areas. |
| 已发布 PubMed:2的测定 Determination of 2,传统香醋中的3-丁二醇和2-羟基丁酮立体异构体。 3-butanediol and 2-hydroxybutanone stereoisomers in batteries of traditional balsamic vinegar. |
| 已发布 PubMed:柠檬酸盐 Citrate 代谢 metabolism by by 肠球菌 Enterococcus 粪便 faecium and 肠球菌 Enterococcus durans durans 隔离的 隔离 isolated from goat's and ewe's 牛奶 milk: 葡萄糖和乳糖的影响。 influence of glucose and lactose. |
| 已发布 PubMed:醇发酵及布氏乳杆菌在全谷类青贮饲料中的预防。 Alcoholic fermentation and its prevention by Lactobacillus buchneri in whole crop rice silage. |
| 已发布 PubMed:液相色谱与多变量曲线分辨率-交替最小二乘（mcr-als）的组合用于辣椒粉样品中多环芳烃的定量分析。 Characterization of a luxI/luxR-type quorum sensing system and N-acyl-homoserine lactone-dependent regulation of exo-enzyme and antibacterial component production in Serratia plymuthica RVH1. |
| 已发布 PubMed:粘质沙雷氏菌rvh1 lux的分离和功能分析。 Isolation and functional analysis of luxS in Serratia plymuthica RVH1. |
| 已发布 PubMed:直接热解吸-gc x gc-tof / ms分析切达干酪的挥发性成分。 Analysis of the volatile components of cheddar cheese by direct thermal desorption-GC x GC-TOF/MS. |
| 已发布 PubMed:1 核磁共振 1H NMR, 一种快速的方法来监测铜加索（theobroma 大花 grandiflorum spreng）加工过程中的有机酸。 |
| 已发布 PubMed:醇发酵中酒厂废水的回收 Recycling of distillery effluents in alcoholic fermentation: 抑制10种有机分子的作用。 role in inhibition of 10 organic molecules. |
| 已发布 PubMed:使用分析物保护剂抵消基质效应，通过气相色谱-质谱法测定农药残留。 Determination of pesticide residues by GC-MS using analyte protectants to counteract the matrix effect. |
| 已发布 PubMed:食源性致病性蜡状芽孢杆菌f4430 / 73菌株有氧和无氧营养生长的特征。 Characterization of aerobic and anaerobic vegetative growth of the food-borne pathogen Bacillus cereus F4430/73 strain. |
| 已发布 PubMed:顺序酵母混合物对葡萄酒发酵的影响。 Influence of sequential yeast mixtures on wine fermentation. |
| 已发布 PubMed:气相色谱法定量分析葡萄酒中的主要挥发性化合物和多元醇。 Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection. |
| 已发布 PubMed:The 'buttery' 属性 attribute of 葡萄酒-二乙酰-理想 wine--diacetyl--desirability, 腐败和超越。 spoilage and beyond. |
| 已发布 PubMed:工程乳酸乳球菌用于生产甘露醇 Engineering Lactococcus lactis for production of mannitol: 缺乏乳酸脱氢酶和甘露醇转运系统的食品级菌株的高收率。 high yields from food-grade strains deficient in lactate dehydrogenase and the mannitol transport system. |
| 已发布 PubMed:粟酒裂殖酵母消耗葡萄酒中的葡萄糖酸及其对主要挥发性化合物和多元醇浓度的影响。 Gluconic acid consumption in wines by Schizosaccharomyces pombe and its effect on the concentrations of major volatile compounds and polyols. |
| 已发布 PubMed:葡萄糖酸变化 Changes in gluconic acid, 淹没的花酵母培养物陈酿期间雪利酒中的多元醇和主要挥发性化合物。 polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures. |
| 已发布 PubMed:2的物种特异性比 The species-specific ratios of 2,3-丁二醇和乙酰丁香酮异构体可作为评估葡萄酒酵母性能的工具。 3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance. |
| 已发布 PubMed: 通过gc-ms和多维gc / gc-o确定了水性香精和新鲜的粉红番石榴果泥（psidium 瓜瓜 guajava l。）中的挥发性成分和芳香活性化合物。 |
| 已发布 PubMed:熊果琥珀亚种干酪亚种十一月 Staphylococcus succinus subsp. casei subsp. nov., 从表面成熟的奶酪中分离出来的主要分离物。 a dominant isolate from a surface ripened cheese. |
| 已发布 PubMed: 地区（西班牙）的红酒品种差异。 Varietal differentiation of red wines in the Valencian region (Spain). |
| 已发布 PubMed:黄瓜甜瓜果实的水质和新鲜水果中的挥发性成分。蜀葵（甜瓜）由gc-ms和gc-o提供。 Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O. |
| 已发布 PubMed:气相色谱-质谱法（gc-ms）和气相色谱-嗅觉法（gc-o）测定含水香蕉香精和香蕉果实的芳香特征。 Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). |
| 已发布 PubMed:乳酸菌形成二乙酰基。 Diacetyl formation by lactic bacteria. |
| 已发布 PubMed:早产儿用乳酸菌gg喂养对肠道发酵的影响。 Effects of feeding premature infants with Lactobacillus GG on gut fermentation. |
| 已发布 PubMed:与正常和高酸碱度牛肉中微生物生长相关的挥发性化合物，其储存在低温下。 Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures. |
| 已发布 PubMed:多粘芽孢杆菌突变株的开发显示出增加的2 Development of a Mutant Strain of Bacillus polymyxa Showing Enhanced Production of 2,3-丁二醇。 3-Butanediol. |
| 已发布 PubMed:d-（-）-2的气相色谱检测 Gas chromatographic detection of D-(-)-2,孢子形成剂在奶油状玉米和牛肉罐头汤中产生的3-丁二醇和丁酸 3-butanediol and butyric acid produced by sporeformers in cream-style corn and canned beef noodle soup: 合作学习。 collaborative study. |
| 已发布 PubMed:生物技术来生产燃料和工业化学品。 2。 Fuels and industrial chemicals through biotechnology. 2. |
| 已发布 PubMed:嗜热拟南芥atcc 11509t和两个精神营养型乳酸杆菌属菌种在发酵罐中的生长和终产物形成。在不同的气体气氛中。 Growth and end-product formation in fermenter cultures of Brochothrix thermosphacta ATCC 11509T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres. |
| 已发布 PubMed: 两种精神营养型乳酸菌的生长和终产物形成。和不同温度下的ph值和温度下的嗜热性溴化拟杆菌（Brochthrix 嗜热菌 thermosphacta）atcc 11509t。 |
| 已发布 PubMed:嗜热溴球菌发酵葡萄糖的终产物。 End Products of Glucose Fermentation by Brochothrix thermosphacta. |
| 已发布 PubMed:酶法测定丁烷2 Enzymatic determination of butane-2,葡萄酒中的3-二醇。 3-diol in wines. |
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2,3-丁二醇是丁二醇的结构异构体之一。 2r 3-Butanediol is one of the constitutional isomers of butanediol. The 2R,2的3r立体异构体 3R stereoisomer of 2,3-丁二醇是由多种微生物产生的 3-butanediol is produced by a variety of microorganisms, 在称为丁二醇发酵的过程中它存在于可可脂和芸香芸苔的根中。 （维基百科） in a process known as butanediol fermentation. It is found in cocoa butter and in the roots of Ruta graveolens. (Wikipedia)
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3D/INCHI