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桑叶
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  mulberry leaves
    Study on the preparation of sodium copper chlorophyllin from mulberry leaves
    桑叶制取叶绿素铜钠盐的工艺研究
短句来源
    The extraction condition and purify method and formula of beverage for direct dry mulberry leaves and dry mulberry leaves after fermenting had been compared.
    比较了直接干燥桑叶和发酵后干燥桑叶浸提条件、浸提液净化方式及其饮料配方组成。
短句来源
    The best fermentation conditions are mulberry leaves powder content of 90g/L, the concentration of CaCO3 6g/L, the fermentation temperature 28~30℃ and fermenting for 2 days;
    最佳发酵条件是桑叶粉含量为90g/L,CaCO3浓度是6g/L,在发酵温度28~30℃条件下发酵2d;
短句来源
    Preparation of Mulberry Leaves Vermicelli
    桑叶挂面的研制
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    Studies on Edible Values of Frost Mulberry Leaves
    霜桑叶的食用价值的研究
短句来源
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  mulberry leaf
    Exploring the Processing Technology of the green Mulberry Leaf Jouice
    绿色桑叶汁加工技术探讨
短句来源
    Development of Fermentation Beverage of Mulberry Leaf/Potato
    桑叶/马铃薯发酵饮料的研制
短句来源
    Study on the Processing Technology of the Compound Beverage with Mulberry Leaf and Tea
    桑叶和茶复合饮料加工工艺的研究
短句来源
    The results showed that the optimum extracting condition for mulberry leaf was that mulberry leaf was extracted for 30min in 60℃ (Material―water ratio 1:40);
    研究结果表明:桑叶的最佳浸提条件为浸提温度60℃、浸提时间30min、料水比1:40;
短句来源
    and that the best technology formula of the compound beverage was as follows:the ratio of mulberry leaf to tea juice 5:4,7% sugar and 0.15% citric acid.
    桑叶和茶复合饮料的最佳配方为桑叶汁/茶汤比5:4(体积比)、蔗糖7%、柠檬酸0.15%.
短句来源
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  morusalbal
    The main experiment material was the fresh leaves of Morus alba L.,and it was cooled to30℃,beaten at 1500r /min for 5min,then mixed with0.6%of pectinase and0.4%of neutral proteinase,lyoloyed for 20min,and filtered.
    新鲜桑叶放入4倍质量的90~95℃热水中热烫2min,冷却至30℃,1500r/min打浆5min,加入0.6%的果胶酶和0.5%中性蛋白酶水解20min,过滤。
短句来源
    Improvement of processing technology for Morus alba L.leaf juice drink
    桑叶汁饮料工艺技术的改进
短句来源
    Extraction,Purification and Anti-oxidation Evaluation of Flavonoids from Morus aLba L.Leaves
    桑叶黄酮的提取纯化及对油脂抗氧化活性的研究
短句来源
    THE OPTIMIZATION FOR EXTRACTION TECHNIQUE OF LEAF PROTEIN CONCENTRATE (LPC) FROM MORUS ALBA L.
    桑叶叶蛋白提取工艺的研究
短句来源
    by the ratio of 100ml:0.15g:0.2g:0.1g. A kind of natural healthy drink of the leaves of Morus alba L.was thus obtained,which was freshly green in color,delicious,with no sugar,little heat value and pure after taste with its special scent.
    按照桑叶滤液∶甜叶菊糖∶维生素C∶柠檬酸为100ml∶0.15g∶0.2g∶0.1g的比例进行调配,得到色泽鲜绿、入口清香、回味甘甜纯厚、不含蔗糖、低热值、具有桑叶汁独特风味的天然保健饮料。
短句来源
  “桑叶”译为未确定词的双语例句
    Study on antioxidation activities of juice of Morus alba leaves
    桑叶汁抗氧化活性的研究
短句来源
    Study on the purification of polysaccharide in morus alba leaves with resin
    树脂法纯化桑叶多糖的研究
短句来源
    The leaves contained 3.3%~4.3%N,21%~27%Protain,2.55%Polysaccharide,2.2%Fat and 65mg/100mg Vitamin C.
    霜桑叶中的含氮量为3.3%~4.3%,粗蛋白的含量为21%~27%。 多糖的含量为2.55%。
短句来源
    After testing repeatedly,the results showed that the extracts were maximum with material to water ratio at 1∶80 and 60 min time. Furthermore,the epeadability of the determintion results.
    经反复试验探讨,研究结果表明:浸提茶水比为1:80,浸提时间为60min时,桑叶茶的黄酮类化合物浸出量最大,测定结果重现性较好。
短句来源
    The results show that the adsorption capacity of D101 resin for polysaccharide in morus alba leaves was 46.5mg/mL wet resin.
    实验结果表明:D101树脂吸附和分离桑叶多糖的交换容量为46.5mg/mL湿树脂。
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  mulberry leaves
Sterols of Mulberry Leaves and Small Leaf Curl Disease
      
Red fluorescent protein in the digestive juice of the silkworm larvae fed on host-plant mulberry leaves
      
A red fluorescent protein is present in the digestive juice of silkworm larvae when they are raised on fresh mulberry leaves.
      
Enzymatic analyses showed that silkworms fed on mulberry leaves and artificial diets had similar protease activities, but they had different phospholipase C activities.
      
In mulberry leaves, a subcellular structure is involved in mineral deposition and is described here by a variety of cytological techniques.
      
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  mulberry leaf
The influence of oral intake of an antibiotic (Norfloxacin?) through mulberry leaf at two concentrations (50 and 100 ppm) on the feed conversion efficiency parameters of silkworm hybrids, viz.
      
A second primer set (XF176f and XF686r) amplified a 511-bp fragment specific to 98 PD strains, but not from strains of citrus variegated chlorosis, mulberry leaf scorch, oak leaf scorch, periwinkle wilt, phony peach, or plum leaf scald.
      
An Evolutionary Perspective of Pierce's Disease of Grapevine, Citrus Variegated Chlorosis, and Mulberry Leaf Scorch Diseases
      
Changes in Mulberry Leaf Metabolism in Response to Water Stress
      
Mulberry Leaf Metabolism under High Temperature Stress
      
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The manufacture method and nutritive ingredient of mulberry—tea were studied in this paper.Mulberry—tea contains many kinds of nutrients,such as vitamines, proteins,rutin,sophorin,meletin and chlorophyll etc.It is good for health as a heathy tea.

本文研究了以桑叶为原料生产桑茶的方法,并对桑茶中各种营养成份进行了测试分析。桑茶中含有近二十种氨基酸、多种维生素、芸香甙、檞皮素、叶绿素、类胡萝卜素、谷甾醇等。桑茶是一种有保健作用的老少皆宜的健身茶。

?An antiaging health beverage was made from muberry beaf and chrysanthemum as main raw material. Study was focused on the extract browning and colour fixation of muberry and chrysanthemum, and lemon acid was selected to provent muberry beaf and chrysanthemum extract from browning.

桑叶和菊花为主要原料,研制出色、香、味俱佳的保健饮料。对桑叶和菊花提取液的褐变和护色进行了较详细研究,并确定柠檬酸为护色剂,有效地防止了桑叶和菊花提取液的褐变。

A heat-relieving beverage with natural colour,flavour and taste is prepared using chrysanthemum and mulberry leaf as the main ingredients.Experiments on its toxicity and resistance to high temperatures show that the beverage is resistant to high temperatures without any side effect.

菊花、桑叶作原料研制具有天然色、香、味的清暑饮料,并对其进行耐高温实验和毒性实验证明,该饮料无副作用,能耐高温。

 
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