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果胶的含量
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  pectin content
    The result showed: the pectin content of soybean meal was 10.45%, and the galacturoninc acid content was 7.64%;
    结果表明:豆粕中果胶的含量约为10.45%,半乳糖醛酸的含量约为7.64%;
短句来源
    The results are as follows: 1)Along with the growing of M.sativa,the pectin content decreased gradually,the mean pectin contents of five varieties in the vegetation stage,bud stage,early blooming and full blooming were(11.2%),9.23%,9.07% and 8.28% respectively.
    结果表明,1)随着生育期的推移,苜蓿中果胶的含量逐渐降低,营养期、孕蕾期、开花初期和开花盛期5个品种的平均(干物质基础)果胶含量分别为11.2%,9.23%,9.07%和8.28%;
短句来源
    The results are as follows: (1) along with thegrowing of alfalfa, the pectin content decreased gradually, and presented the similar regularchanges with CP.
    结果表明:(1)随着苜蓿生育期的推移,果胶的含量逐渐降低,表现出与粗蛋白质相似的变化规律;
短句来源
    and slowed fruit Color change by 7d. The average soluble sugars contents in treated persimmon fruits after 14d- and 21d- storage were 5.9 % and 6.1 % respectively, which were significantly lower than control. The soluble tannin content of treated persimmon fruits was significantly higher than control after 14d storage, whereas the soluble pectin content of persimmon was lower than control.
    (2) 1-MCP处理使磨盘柿果实软化延迟7-10d,颜色由青转红的时间延迟7d,可溶性糖含量在贮藏的第14和2ld平均为5.9%和6.1%,显著低于对照,可溶性单宁的含量在贮藏第14d后均显著高于对照,可溶性果胶的含量在贮藏的第7d后显著低于对照。
短句来源
    When apples were heated in 45 ℃ water and then crushed at 30 ℃,the pectin content and particles' Zeta potential in Juice were increased, and the Juice's stability of color and turbidity was improved.
    苹果破碎前在45℃热水中处理45min,在30℃破碎可以增加果汁中果胶的含量和悬浮颗粒的ξ电位,增加了果汁的浊度和浑浊稳定性.
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  “果胶的含量”译为未确定词的双语例句
    The compressive strength of the hydrogel was between 0.05 and 0.4 MPa, and the influences of molecular weight (M.W.)
    该水凝胶的压缩强度在0.05-0.4MPa之间,并随着壳聚糖的分子量、果胶的含量和明胶的存在而变化。
短句来源
    Then according to GB/T 5889 - 1986" quantitative analytical method of chemical composition of ramie", analyze the chemical composition of Apocynum venetum, and find that Apocynum venetum and other basts have large differences in chemical composition. It contains less cellulose, while its hemicellulose, lignin, and water-soluble waxiness are somewhat more than those of others.
    按照GB/T5889—1986《苎麻化学成分定量分析方法》,对罗布麻的化学组成进行了分析,发现罗布麻与其它麻类的化学组成差异很大,其纤维素含量较少,而半纤维素、木质素、水溶物和果胶的含量很高,这使得罗布麻的脱胶难度较大。
短句来源
    There was significant correlation between PG activity and the content of water soluble pectin. CX increased throughout the whole development and has two peaks.
    此外 ,除果实成熟期外 ,果皮内果胶脂酶 (PE)和多聚半乳糖醛酸酶 (PG)的活性一直有上升趋势 ,且PG的活性与水溶性果胶的含量有极显著正相关 ,而纤维素酶 (CX)在整个果实发育期都表现出较高的活性且有两次明显的高峰
短句来源
    In this paper, the extraction and determination method of Pectin existing in several of dried fruits of Xinjiang and it's technical condition is presented.
    本文介绍了从新疆各种干果中提取果胶的方法和工艺条件 ,并且测定多种干果中果胶的含量 .
短句来源
    PE and PG activities tended to increase with fruit's developing except ripening, when the fruit became ripening, they turned to decrease sharply.
    除果实成熟期外,果胶脂酶(PE)和多聚半乳糖醛酸酶(PG)的活性一直呈上升趋势,且水溶性果胶的含量与PG的活性有显著正相关关系。
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  pectin content
Because of the complexity of pectic polysaccharides and sugar biosynthesis, it may be necessary to manipulate multiple steps in carbohydrate metabolism to alter the pectin content of alfalfa.
      
Bacteria that were not strictly identified, Trichoderma- and Aspergillus moulds increased the water absorption capacity with simultaneously decreasing pectin content.
      
The pectin content of three varieties of carrots (Nantes-3, Pobeditel-4 and Gross Karotel) was investigated.
      
Except for the water-binding capacity, the pectin content was found to have only a small effect on the functional properties of the materials.
      
Materials with cellular structure and a low protein content but a high pectin content have been prepared from apple parenchyma by simple procedures with only a few steps using small amounts of solvents.
      
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The multisitamin haw jelly is made from hawthorns together with carrots.Thecontent of fruit jelly in the raw material is over 1.5%,The pH value is 2.9—3.1and the content of solid material is over 60%The multisitamin haw jelly is a new type of naw jelly produced by a specialechnological proccesThe colour,taste and texture of multivitamin naw jelly satisfies the qualhyrequirments of commercial haw jelly.It contains plenty of vitamin A,B_1 B_2 as well as PP.The cost of raw material is low and economical benifitis...

The multisitamin haw jelly is made from hawthorns together with carrots.Thecontent of fruit jelly in the raw material is over 1.5%,The pH value is 2.9—3.1and the content of solid material is over 60%The multisitamin haw jelly is a new type of naw jelly produced by a specialechnological proccesThe colour,taste and texture of multivitamin naw jelly satisfies the qualhyrequirments of commercial haw jelly.It contains plenty of vitamin A,B_1 B_2 as well as PP.The cost of raw material is low and economical benifitis remarkable.

多维山楂糕是利用山楂及胡萝卜按一定比例配料,原料果胶含量在1.5%以上,pH 在2.9—3.1之间,固形物在60%以上,按一定工艺流程所生产的一种新型果糕。多维山楂糕的颜色、口味及质地达到原山楂糕的质量要求,并含有较丰富的维生素 A,维生素 B_1、B_2及维生素 PP。所用原料成本低廉,成品经济效益显著。

Premna microphylla is a deciduous shrub of Premna in Verbenaceae, which becomes a new material of pectin production. In this study, there were no seed germination while 77.6% suvival rate were reached by using over 2-years branches for cuttage in autumn, winter or early spring. Stem cuttage cultivation was one of the main techniques for high yield. Leaf collecting was in the middle of June, August and October when the pectin content reached the highest.

豆腐柴(Premna microphylla)系马鞭草科豆腐柴属的落叶灌木,是一种新开发的具有较高经济价值的果胶原料。本试验播种种子未发芽,用2年生以上枝条在秋冬或早春扦插繁殖,水培沙固定法成活率达77.6%,是较为理想的育苗方法。采用截干栽培是丰产的主要措施之一。采叶期在6月中旬,8月中下旬和10月中旬,是果胶含量高峰期。

Composition and comtent of the Starch,poctin,oligasaccharido and monosaocharido from panax qulnquofolius linn from domestic and oxtornal difforont place of production has boon determined by methods of acidic calcium chlorido disporsion opital rotation,G.C.and phonol -sulfuric acid reagent etc. The rosults show that thoro aro a littlo difforoncos on composition and contont of saccharidos and main dofforoncos lay in xyloso composi tion in the poctin and composition、conent of the Starch. Tho contont of straight...

Composition and comtent of the Starch,poctin,oligasaccharido and monosaocharido from panax qulnquofolius linn from domestic and oxtornal difforont place of production has boon determined by methods of acidic calcium chlorido disporsion opital rotation,G.C.and phonol -sulfuric acid reagent etc. The rosults show that thoro aro a littlo difforoncos on composition and contont of saccharidos and main dofforoncos lay in xyloso composi tion in the poctin and composition、conent of the Starch. Tho contont of straight chain Starch in oxtonal samplos is moro than domestic that,while the total starchs contont is to the contrary.

本文以酸性氧化钙增溶旋光法,气相色谱法,纸层析及酚—H_2SO_4法,分别测定了几种国内外不同产地的西洋参中淀粉、果胶、单糖、寡糖的组成与含量。结果表明:各样品总糖含量基本接近,但各西洋参总糖含量皆比生晒人参高。单寡糖含量国外西洋参较高;淀粉含量国外西洋参低或略低;果胶含量则略高。在组成方面,果胶组成成份差异并不大,各成份比例有差异;淀粉组成、国外样品直链淀粉比例较高;单寡糖组成成份基本一致,各成份比例亦有所差异。

 
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