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tea extracts     
相关语句
  茶叶提取物
     Tea extracts inhibit the human lung cancer cells (A549) growth in vitro
     茶叶提取物对抗肺癌细胞(A549)体外试验研究
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     Effect of Tea Extracts on Dispeling the Alcoholic Intoxication in Mice
     茶叶提取物对小鼠的醒酒作用
短句来源
     an addition of 0.05% citric acid to 0.05% tea extracts and 0.05% myrobalan extracts produced a PV of 26.2.Conculsion:Both tea extracts and myrobalan extracts have excellent antioxidative effects,and the synergism product of them is even better.
     0 .0 5 %茶叶提取物和 0 .0 5 %诃子提取物中 ,添加 0 .0 5 %柠檬酸 ,PV值为 2 6 .2。 结论 :茶叶提取物和诃子提取物均为优良的天然抗氧化剂 ,其复配产品的抗氧化效果更好。
短句来源
     Study on technology of processing de-bitter tea extracts
     无苦味茶叶提取物加工技术研究
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     Since the process of micro-filtration clarification has the co-synergism function in the aspect of work efficiency and product yield rate,micro-filtration can be used as a kind of matched technology when we use external tannase to process de-bitter tea extracts.
     微滤澄清工艺对外源单宁酶加工无苦味茶叶提取物在工效、产品得率方面具有协同增效的作用,可作为外源单宁酶加工无苦味茶叶提取物的配套技术.
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  茶提取物
     By using the 10L-V type low-speed counter-current chromatography and the petroleum ether/ ethyl acetate/ butanol/ water (0.5: 1: 2: 6) as the solent system, the experiment on the separation of EGCG in the tea extracts was conducted.
     采用10L-V型低速逆流色谱,以石油醚/乙酸乙酯/正丁醇/水(0.5:1:2:6)为溶剂系统,对茶提取物中的EGCG进行了分离实验。
     Take 150 g of tea extracts containing 29.6% EGCG and separated around 71.5 h, 45 g of EGCG product with 92.7% purity was obtained. The productivity per unit time was 0.55 g/ h, 10 times higher than that of GS-10A high-speed counter-current chromatographic method .
     含EGCG 29.6%的茶提取物150g,经过约71.5小时的分离,获得92.7%的EGCG产品45g,单位时间的生产效率为0.55S/小时,是GS-10A高速逆流色谱的10倍。
     An Experiment Study on the Anticarcinogenic Effects of Tea Extracts
     茶提取物与抗癌的实验研究
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     Inhibitory effects of Sichuan brick tea extracts on fatty acid synthase
     四川边茶提取物对脂肪酸合酶的抑制作用
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  茶汁
     The suit able condition of extraction is the rate of 1: 3. 5 between tea and water. The optimum rate between soybeansyrup and tea extracts is 4 to 1. The product with excellent colour and flavour can be gnatly developed.
     其最佳参数:豆乳浓度14°Brix,茶汁浓度为茶水比1:3.5,豆乳茶汁比4:1,GDL添加量0.30%,该产品呈淡绿色,具有一定的茶香味和纯正的豆香味。
短句来源
     The results showed that, in comparison with the tea extracts without enzymatic treatment, the membrane flux of tea extractions increased by 21%~40%, viscosity decreased by 6%~13%, aminonitrogen increased by 11%~41%, while tea polyphenols and theine remained unchanged after enzymatic treatment combined by double enzyme pectase and papain.
     结果表明双酶水解后绿茶汁的膜过滤通量比未经过酶处理的茶汁提高 2 1%~ 40 % ; 粘度下降 6%~ 13 % ,氨基态氮增加 11%~ 41% ,而茶多酚、咖啡碱等成分变化不大。
短句来源
  茶叶提取液
     Growth Inhibitory Effect of Tea Extracts on Helicobacter Pylori in Vitro
     茶叶提取液对幽门螺杆菌生长的抑制作用
短句来源
     Objective To investigate growth inhibitory effect of tea extracts on Helicobacter pylori in vitro.
     目的探讨茶叶提取液对幽门螺杆菌的抑制作用。
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      tea extracts
    Ten aqueous herbal tea extracts were examined using an in vitro method to determine their effects on glucose movement across the gastrointestinal tract.
          
    Antioxidant capacity and antimutagenicity of green tea extracts was higher than activity of tea catechins and flavonoids.
          
    In the CAPL method reduced number of abberant cells as well as decreased number of chromosome breaks was observed using both green tea extracts.
          
    Amounts of (-)catechin and (-)catechin gallate in tea extracts were determined by high performance liquid chromatography on reversed phase (RP-HPLC).
          
    Tea extracts were allowed to be antimutagenic based on their ability to inhibit the mutagenic effect of standard mutagens.
          
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    The contents of tea polyphenolic compounds, ascorbic acid, flavones and tea catechins in 17 kinds of Chinese tea were reported.In multivariable analysis, both factor analysis and regression technique were used to assess the realationship between blocking rate (transferred into In odd, dependent variable) and tea active constituents (independent variable) . It has been shown that the correlation coefficient between each pair of independent variables is comparatively high. One main factor...

    The contents of tea polyphenolic compounds, ascorbic acid, flavones and tea catechins in 17 kinds of Chinese tea were reported.In multivariable analysis, both factor analysis and regression technique were used to assess the realationship between blocking rate (transferred into In odd, dependent variable) and tea active constituents (independent variable) . It has been shown that the correlation coefficient between each pair of independent variables is comparatively high. One main factor could explain 80% of variation among independent variables, of which the factor loadings were 0.951 (tea catechins), 0.88 (tea polyphenolic compounds), 0.842 (ascorbic acid). It has been found that tea polyphenolic compounds had a higher contribution to the blocking rate. The blocking rates on NPRO formation were 88% for 2 ml green tea extract, 74% for tea polyphenolic compounds extracted from 2 ml green tea, and 75% for 20 mg of tea catechins, the same amount as contained in 2ml of tea extract. The blocking rate -was 28% for the same amount of ascorbic acid contained in 2 ml of tea extract, and therefore ascorbic acid in tea didn't play an important role in the blocking of NPRO formation. Tea polyphenolic compounds and tea catechin affected NPRO formation in the same manner as tea extract, i.e. inhibtion in higher level and promotion in lower level. Thus, it might be concluded that blocking effect on NPRO formation was mainly due to tea polyphenolic compounds especially tea catechin in tea.

    首先通过对茶叶中可能影响N-亚硝化反应的物质(抗坏血酸、茶多酚、茶儿茶素,黄酮)进行测定,并与阻断能力进行简单相关和多元(相关、回归、主成分)分析,结果提示茶叶中以茶多酚作用为最大。而后,进行证实试验。结果:黄山毛峰(绿茶)水提取液2ml的阻断率为88%,2ml水提取液所含抗坏血酸的阻断率为28%,而水提取液中茶多酚阻断率为74%;相应量的茶儿茶素阻断率为75%,茶多酚及茶儿茶素对N-亚硝化反应的作用与茶叶水提取液相似,即高水平抑制,低水平促进。由此可以认为,茶叶中影响N-亚硝化反应的主要成分为茶多酚,尤为茶儿茶素。

    It has been found that the extracts of a tea cultivar have strongantioxidative activity, with lard and three vegetable oils (rapeseed oil, soybean oil,salad oil)as tested materials. Under the condition of temp. 60±1℃ and active oxygenmethod (AOM), we compared it with 2-tocopherol and synthetic antioxidant BHT(butylated hydroxytoluene) with respective to the antioxidative effects. The results showthat the effects of tea extracts at 0.03%to 0.04% basis fat or oil are 1.3 and 4 timesthat of 0.02% BHT and...

    It has been found that the extracts of a tea cultivar have strongantioxidative activity, with lard and three vegetable oils (rapeseed oil, soybean oil,salad oil)as tested materials. Under the condition of temp. 60±1℃ and active oxygenmethod (AOM), we compared it with 2-tocopherol and synthetic antioxidant BHT(butylated hydroxytoluene) with respective to the antioxidative effects. The results showthat the effects of tea extracts at 0.03%to 0.04% basis fat or oil are 1.3 and 4 timesthat of 0.02% BHT and 0.02% 2-tocopherol respectively in protecting lard and threevegetable oils from autioxidation. In the presence of citric acid synegerst at 0.02 to0.04% levels, the antioxidative activity of tea extracts can be inoreased in 1.6 to 3times than that of the absence of Citric acid. Also, we find that citric acid is not onlya chelating agent for Cu~(2+), Fe~(3+), Mn~(2+) etc, but also acts as a hydrogen donerBecause it can form strong hydrogen-bonding compounds with the phenolic componentin the extracts and provide a large hydrogen doner, the antioxidative stability of theextracts might be greatly increased, which had been identified by Infrared spetra.The extracts were separated into six fractions by column chromatography, twoof them exhibit the strongest antioxidative ability.

    用茶叶中提取的多酚类物质(TPE)加入油脂中,用烘箱静置法观察油脂过氧化值(POV)的变化。结果表明,茶叶多酚类提取物添加量为0.03-0.04%(按油脂重量计),对猪油、精炼菜油、色拉油和精炼豆油的抗氧化效果相当于0.02%BHT的1.3-2倍和0.02%DL,α-生育酚的4倍,且具有良好的抗氧化稳定性。在有0.02-0.04%柠檬酸增效剂存在下,TPE的抗氧化效果可提高1.6-3倍。红外光谱分析证明,TPE中多酚类组分和柠檬酸产生氢键缔台,形成大的氢给予体,因而增强了抗油脂氧化的稳定性。柱层析分离TPE总共得到六个部分,其中二个部分抗油脂氧化效果最佳。

    Green tea extract(GTE) inhibited the mutagenicity of AFB-1, BaP, MeIQ, cigarette smoke condensate and extract of fried fish in Salmonella typhymurium test. A significant inhibitory effect of GTE on malignant transformation was observed in BTB/3T3 cells induced by BaP, X-ray, or MCA/TPA (initiation and promotion)separately. Our preliminary results indicate that the mechanism, especially for anti-promotion, is related to the following functions:

    绿茶提取物可以抑制AFB_1,BaP等致癌物诱导细菌回复突变及V79细胞SCE和染色体畸变等,并明显抑制BaP,X-射线或MCA/TPA(启动和促癌变)诱导BALB/3T3细胞恶性转化。绿茶提取物抑制突变和癌变(尤其是促癌)的机制与其下列作用有关:诱导谷胱甘肽硫转移酶活性;抑制TPA诱导的炎性反应;抑制TPA诱导鸟氨酸脱羧酶活性;阻止TPA对细胞间信息传递的抑制作用,清除自由基;及具有抗氧化作用等。绿茶提取物的主要成分是茶多酚。该研究表明,绿茶多酚可能对于人类肿瘤的预防及抗衰老具有应用价值。

     
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