Vitamin C, acid and amino-N of Baishu 1 stem tips treated by three different cookeries, frying, scalding and microwave cooking, were tested in this paper.
结果表明，油炒和微波处理使百薯1号茎尖的总酸性物质含量增加，氨基态氮、维生素C含量降低；漂烫导致三者降低。
Using phenol and benzyl chloride as raw materials and n, N-dimethyl formamide (DMF) as solvent, benzyl phenyl ether was synthesized under microwave radiation.
采用微波辐射技术，以苯酚、氢氧化钾和氯化苄为原料，N, N -二甲基甲酰胺为溶剂合成了苄苯醚。
Microwave cooking increased the contents of acid, soluble sugar, decreased the contents of vitamin c, amino-N.
微波使蒲公英、荠菜的总酸性物质、可溶性糖含量增加，维生素c、氨基态氮含量降低。
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