主要成份：去离子水、氢化聚癸烯、对羟基苯甲酸甲酯、对羟基苯甲酸丙酯、丙烯酸共聚物、矿物油、香料。
INGREDIENTS: Deionized water, hydrogenated poly-decene, methyl p-hydroxybenzoate p-hydroxybenzoic acid propyl, acrylic acid copolymer, mineral oil, daily flavor.
两岁幼儿吸收（防腐剂）对羟基苯甲酸丙酯和对羟基苯甲酸丁酯类防腐剂的数量可能会产生类雌激素风险，导致内分泌系统障碍。
The amounts that two-year-olds absorb from the [preservative] parabens propylparaben and butylparaben can constitute a risk for oestrogen-like disruptions of the endocrine system.
上述条件下，对羟基苯甲酸乙酯的产率为87.5%，对羟基苯甲酸丙酯的产率为89.2%，对羟基苯甲酸丁酯的产率为91.1%。
Under these conditions, yields of 87.5%, 89.2%and 91.1%can be reached for the ethyl ester, propyl ester, and butyl ester, respectively.
上述条件下，对羟基苯甲酸乙酯的产率为87.5%，对羟基苯甲酸丙酯的产率为89.2%，对羟基苯甲酸丁酯的产率为91.1%。
Under these conditions, yields of 87.5%, 89.2%and 91.1%can be reached for the ethyl ester, propyl est...
研究了以蔗糖酯及壳聚糖为涂膜剂，并配合防腐剂对羟基苯甲酸丙酯对青椒进行涂膜保鲜处理，观察青椒在贮藏期间亚硝酸盐含量的变化。
The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.
研究了以蔗糖酯及壳聚糖为涂膜剂，并配合防腐剂对羟基苯甲酸丙酯对青椒进行涂膜保鲜处理，观察青椒在贮藏期间亚硝酸盐含量的变化。
The preservation of green peppers by using sucrose ester, chitin and propyl-p-hydroxybenzoate was studied, and the nitrite content of green pepper during storage was analyzed.
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