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1)  polyphenol [,pɔli'fi:nɔl]
多酚
1.
Optimiazation of the extracting technology of yam bean polyphenols;
析因法优化零余子多酚类物质的提取工艺
2.
Browning substrates and characterization of polyphenol oxidase from taro;
芋艿褐变底物及多酚氧化酶特性研究
3.
Difference Analysis of Polyphenol Contents and Proportions in Different Flue-cured Tobacco Cultivars;
不同品种烤烟多酚含量和组成的差异分析
2)  Polyphenols
多酚
1.
Optimization of condition for extracting polyphenols from Ophiopgon japonicus;
麦冬果实多酚类化合物的提取工艺优化
2.
Determination of the components of polyphenols in the ultrafine powder of grape seed;
葡萄籽超微粉中多酚成分的检测
3.
Study on adsorption and separation of polyphenols for artichoke by macroporous resin;
大孔吸附树脂对朝鲜蓟茎叶多酚类化合物吸附性能的研究
3)  polyphenolics
多酚
1.
Optimization of water extracting conditions for polyphenolics in Cinnamon;
肉桂中多酚物质水提工艺的研究
2.
Folin-Denis(FD)and Prussian Blue(PB)methods were used to determine the contents of polyphenolics in the ethyl acetate,chloroform and n-butanol fractions of Dioscorea opposita Thunb and D.
采用Folin-Den is(FD)法和普鲁士蓝(PB)法测定山药及其同属植物参薯80%醇提物的氯仿相、乙酸乙酯相、正丁醇相中多酚含量。
3.
Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) and reversed-phase high performance liquid chromatography (HPLC) are applied to establish the methods for characterization of plant polyphenolics and to separate phenolic compounds with excellent physiological and pharmacological activities in Citrus grandis,Myrica rubra and Camellia sinensis.
利用基质辅助激光解吸附飞行时间质谱(MALDI-TOF MS)和反相高效液相色谱(RP-HPLC)分析技术探索和完善快速、准确的分析植物多酚结构与含量的方法,筛选杨梅、茶叶和柚子中能用于药物中间体和保健品开发的植物多酚种类,得到如下研究结果:1。
4)  Tea Polyphenols
茶多酚
1.
Influence of Different Techniques on the Separation and Purification Efficiency and The Quality of Tea Polyphenols;
不同工艺对茶多酚提取效率和质量的影响研究
2.
Effect of tea polyphenols on peroxide value of tea seed oil;
多酚对茶籽油过氧化植的影响
3.
Two-phase anaerobic process coupled with ultrafiltration for treating tea polyphenols wastewater;
UF耦合两相厌氧工艺处理茶多酚废水
5)  acid polyphenols
酸性多酚
1.
The detection conditions of acid polyphenols in apple by HPLC were optimized.
对HPLC分离苹果酸性多酚组分(绿原酸、咖啡酸、P-香豆酸)的条件进行了研究。
6)  phenolic compounds
多酚物质
1.
Experiments were conducted in ripened fruits of Malus sieversii obtained from 30 seedlings to study composition,content and genetic diversity of phenolic compounds.
以新疆野苹果(Malus sieversii)30个单株的成熟果实为试材,对果实多酚物质的组成、含量及遗传多样性进行了研究,结果表明:新疆野苹果30个单株多酚物质含量存在广泛的遗传变异,变异系数均在36。
补充资料:多酚
多酚|英语解释:Polyphenol 在植物性食物中发现的、具有潜在促进健康作用的化合物。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
参考词条