采用真空间歇精馏技术对桃醛原料进行分离试验，考察了桃醛的热敏性，确定了安全的操作温度范围和适宜的操作方法。
The experimental study for purification of peach aldehyde by vacuum batch distillation, as well as the heat sensitivity of the product, is carried out.
经异构化和氧化得到桃柱螟性信息素——反-10-十六碳烯-1-醛。
After isomerization and oxidation dichocrocis punctiferalis guenec, trans-10-hexadecene-l-al, was synthesized.
本研究发现猕猴桃酒的挥发成分主要包括：醇类、酯类、挥发酸、醛酮类近80种香气物质，并非国内外资料所报道的40多种香气物质。
Therer are about 80 aroma components of alcohols, acids, esters, ketones and aldehydes in kiwi wine, which are not the 40 aroma components in reports of home and abroad.
本研究发现猕猴桃酒的挥发成分主要包括：醇类、酯类、挥发酸、醛酮类近80种香气物质，并非国内外资料所报道的40多种香气物质。
Therer are about 80 aroma components of alcohols, acids, esters, ketones and aldehydes in kiwi wine, which are not the 40 aroma components in reports of home and abroad.
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