目的：探讨琯溪蜜柚中主要苦味物（柚皮苷、柠碱和诺米林）的丙酮提取最佳工艺条件。

Objective:To optmize the acetone extraction processing for bitterness such as naringin, limonin and nornilin in Guanxi pomelo.

youdao

但是科学家证明了啤酒制造过程中产生了几十种主要的苦味物质——啤酒花中的所谓“异戊烯基多酮类化合物”。

But scientists have identified several dozens of the key bitter-tasting substances formed during beer manufacturing - so-called 'prenylated polyketides' which are derived from hops.

youdao

“基于我们的研究，我们认为最好的药物是苦味化合物的变型——将它雾化，用吸入器即可将它吸入到肺部。”他说。

"Based on our research, we think that the best drugs would be chemical modifications of bitter compounds, which would be aerosolized and then inhaled into the lungs with an inhaler," he said.

youdao