ethyl lactate

Optimization of Lipase-catalyzed Synthesis of Ethyl Lactate in Non-aqueous Media by Response Surface Methodology

响应曲面法优化非水相酶催化合成乳酸乙酯

Studies on the Amorphous Ru-base Catalysts and Their Applications in the Hydrogenation of Ethyl Lactate

氢化法制备扑热息痛非晶态Ru基催化剂及其乳酸乙酯加氢反应研究

Study on Green Process of Ethyl Lactate Synthesis by Catalytic Distillation

催化精馏制备乳酸乙酯绿色工艺的研究

The Best Experimental Condition by Orthogonal Design of Experiments of Ethyl Lactate

乳酸乙酯最佳合成条件的正交实验设计

A study of the synthetic method of ethyl lactate

乳酸乙酯合成新方法的研究

Preparation of ethyl lactate by a solid catalytic agent

合成乳酸乙酯的一种新型固体催化剂&LH8561

Enzymatic esterification for ethyl lactate synthesis in acid and alcohol inhibition

双底物抑制下脂肪酶催化合成乳酸乙酯的研究

Study on Synthesis of Ethyl Lactate from Ammonium Lactate Utilizing AlCl_3 as Catalyst

以AlCl3为催化剂由乳酸铵合成乳酸乙酯的研究

Selective oxidation of ethyl lactate to ethyl pyruvate over supported vanadium catalysts

钒催化剂选择性氧化乳酸乙酯制丙酮酸乙酯

Synthesis of ethyl lactate from ammonium lactate directly

由乳酸铵直接合成乳酸乙酯的研究

Aspergillus claviform produced flavoring substances during fermentation mainly as ethyl lactate .

棒曲霉在发酵中产风味物质，酯化生成乳酸乙酯。

Catalytic dehydrogenation of ethyl lactate to ethyl pyruvate over ag / nay catalyst

乳酸乙酯在Ag/NaY催化剂上的脱氢反应制丙酮酸乙酯

Discussion on Ethyl Lactate

对乳酸乙酯再认识

Ethyl lactate was chlorinated by thionyl chloride and pyridine .

以乳酸乙酯为原料，在吡啶作用下与二氯亚砜进行氯代。

The principle of producing ethyl lactate for cell-stored jar wine and sour wine , and fermentation process was given .

仓贮坛酒、贮坛装酸酒和发酵过程中乳酸乙酯的形成机理。

The results showed that the productivity of ethyl lactate was obviously improved by adding dehydrating agent and water-carrying agent in the reaction system .

结果表明，加入脱水剂和带水剂可以显著提高乳酸乙酯的产率。

STUDY ON THE SYNTHESIS OF ETHYL LACTATE ⅱ the Application of H-type Strong Acid Ionexchange Resin in the Synthesis of Ethyl Lactate

关于乳酸乙酯合成的研究ⅡH型强酸性离子交换树脂在合成乳酸乙酯中的应用

If lactic acid and ethyl lactate content is too high , it will result in a fall in liquor ratio and flavor , even not have wine .

乳酸及乳酸乙酯是白酒的主要风味物质之一，但是如果含量过高，将导致白酒风味寡淡，出酒率下降，甚至不出酒。

The Lipase-catalysed Esterification and Transesterification in Ionic Liquid ; Study on catalytic conversion of biomass-derivative ethyl lactate to ethyl acrylate

离子液体中脂肪酶催化酯化、转酯反应生物基乳酸乙酯脱水转化生成丙烯酸乙酯

Adequate ethyl lactate content could maintain original liquor style ( low alcohol content but strong liquor taste ) and prevent water taste . ( Tran . by YUE Yang )

乳酸乙酯含量适当，即可保持原酒风格，低而不淡，水味也荡然无存。

Ethyl lactate has numerous attractive advantages including being 100 % biodegradable , easy to recycle , non-corrosive , non-carcinogenic and non-ozone depleting .

乳酸乙酯具有100%生物降解、易循环使用、无腐蚀、不致癌和不易挥发等优点。

A method for determining the volatile components in yellow rice wine was studied . Total of 42 volatile components were identified with GC / MS. Isoamyl alcohol , ethyl lactate and phenyl ethyl alcohol were quantitatively analyzed .

研究了黄酒香气成分的分析方法，通过GC／MS共鉴定到42种香气成分，对其中异戊醇、乳酸乙酯、β－苯乙醇进行定量分析。

Permeation ratio for five kinds of esters ( except ethyl lactate ) and acetal in the original liquor were 100 % , over 70 % for alcohols ( except methanol ), above 87 % for aldehyde .

原酒中5种酯类（乳酸乙酯除外）和乙缩醛的分离效率达到100%，其他醇类（除甲醇）的分离效率为80%，乙醛的分离效率超过87%。

The vats are used as fer-mentation containers . The flavoring components esters mainly are ethyl lactate and ethyl acetate with their average contents above35mg / 100ml ( 95.5 % of the total esters );

其香味成分酯类以乳酸乙酯和乙酸乙酯为主，含量均在35mg/100ml以上，占总酯的95.5%；

But the content is too high , then it will lead to the liquor astringent , rough sense , in order to reduce the content of ethyl lactate in the liquor , more uses highly alcohol degree pick the wine , which will reduce the rate of spirits yield .

但是含量过高的话就会导致白酒发涩，有粗糙感。酒厂多通过高度摘酒来避免酒体中乳酸乙酯含量过高，但这会降低出酒率。

Process Study of Ethyl ( p-tosylate ) lactate with Combinatorial Strategy

组合化学方法研究对甲苯磺酸乳酸乙酯的合成工艺

The reaction is environment friendly and easy to operate , it provides a new method to synthesize ethyl pyruvate from ethyl lactate .

该反应操作简单，无污染，为丙酮酸乙酯合成开辟了新方向。

To improve the quality and yield of xiaoqu liquor , following analysis of influencing factors of ethyl acetate and ethyl lactate was done .

为了提高小曲白酒的质量和产量，对小曲白酒生产中乙酸乙酯、乳酸乙酯的影响因素进行了跟踪分析。

For instance , the main body flavoring components in Fen-flavor liquors were ethyl acetate and ethyl lactate but just slight content of ethyl caproate .

例如汾酒中以乙酸乙酯和乳酸乙酯为主体香，而己酸乙酯含量甚微。

The effects of the addition of Ca2 + , Na + , K + during esterification on the production of ethyl acetate and ethyl lactate were studied by gas chromatography .

采用气相色谱法研究了大曲酯化过程中添加Ca2+、Na+、K+对乙酸乙酯和乳酸乙酯酯化生成的影响。