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1)  Non-Reducing saccharides
非还原性糖
2)  reducing suger and monreducing suger
还原性糖与非还原性糖
3)  non-reducing sugar
非还原糖
1.
The samples were taken regularly to determine fatty acid, soluble acid,reducing sugar,non-reducing sugar,viscosity and peroxidase.
定期取样,测定大米的脂肪酸、水溶酸、还原糖、非还原糖、粘度和过氧化物酶活性的变化。
4)  reducing sugar
还原性糖
1.
was optimized by determining its content of water-soluble sugar,reducing sugar and polysaccharide.
用硫酸-苯酚法测定无花果中水溶性糖、还原性糖和多糖的含量,以多糖含量为指标,优选出无花果的最佳炮制工艺。
5)  disaccharides
还原性双糖
1.
The Maillard reaction of ovalbumin and several disaccharides (maltosa,cellobiose,isomaltose,lactose,melibiose) having glucose at the reducing end was investigated by measuring several properties of the sugar protein Maillard adducts after each sugar was kept with ovalbumin at 50 ℃ and 65% RH for 0~20 d ays.
在50 ℃,65 % RH 的条件下,清蛋白和还原性双糖发生Maillard 反应。
6)  reductive polysacchride
还原性多糖
1.
The thin layer chromatography results of culture extract indicated that toxin may be a reductive polysacchride.
病原菌分泌的毒素是一种还原性多糖 ,是致病的主要成分 ,在 2 0℃~ 2 5℃、振荡、连续黑暗和 p H6条件下培养 1 2天产毒最多。
补充资料:非还原糖
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性质:不能还原费林试剂或托伦斯试剂的糖。蔗糖是非还原糖。多糖的还原链末端反应性极差,实际上也是非还原糖。单糖、双糖或寡糖在与苷元生成糖苷后,也成为非还原糖。

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