1) litchi pericarp
荔枝皮
1.
Mature litchi pericarp was extracted in turn with n hexane,ethyl acetate and φ (C 2H 5OH)=95% for 2,2 and 4 hours in Soxhlet extractor,their extraction rate being 3 66%,1 43% and 9 35% respectively.
用索氏提取器以正己烷、乙酸乙酯、φ(C2 H5OH) =95 %的乙醇依次提取成熟荔枝皮 2、2、4h ,提取率分别是 3 6 6 %、1 4 3%、9 35 % ,添加相当于猪油质量 0 0 2 %的此 3种提取物于猪油中 ,正己烷、乙酸乙酯提取物可使猪油的氧化酸败的时间延长 2 6倍以上 ,φ(C2 H5OH) =95 %的乙醇提取物可延长 1 7倍以上。
2) Litchi pericarp
荔枝果皮
1.
The extraction and the stability of anthocyaninin litchi pericarp;
荔枝果皮花色苷提取及稳定性研究
2.
The mono-factor experiment of microwave extraction of antioxidant from Litchi pericarp shows that the optimum condition for the extraction is as follows: the litchi pericarp and 95% (v/v)ethanol were put in sealed jars with ratio of 1︰20 (g/ml) to extract for 60s under microwave radiation at power of 400w.
从荔枝果皮中微波提取抗氧化物的单因素试验结果表明最佳提取条件是:以95%(v/v)乙醇为提取溶剂,料液比(g/ml)为1:20,400w的微波辐射60s。
3.
The study on the absorption spectrum changes of carbinol extraction (pH=3 00±0 01) of litchi pericarp against the natural light within PE bags of different colours (black, blue, green, yellow and white) was made.
用 6种不同颜色的 PE袋 (黑色、蓝色、红色、绿色、黄色、白色 )包装荔枝果皮的甲醇— HCl提取液 (p H=3。
3) pigment of lychee peel
荔枝皮色素
1.
This paper preliminarily studies the pigment of lychee peel.
本文对荔枝皮色素的提取及性能作了初步研究,该色素颜色鲜艳,易于提取且稳定性好,它是一种有开发应用价值的天然色素。
4) lichi skin pig ment
荔枝果皮色素
1.
The result shows that lichi skin pig ment became dark with increasing pH value.
以生产荔枝干的副产物———富含荔枝果皮色素的护色浸泡废液为试验对象,对其理化性质进行了一系列较为详细的研究。
5) litchi
[英]['li:tʃi:] [美]['litʃi]
荔枝
1.
Study on Brewing Three Different Litchi Varieties;
三个不同荔枝品种的酿酒研究
2.
The Drying Processing Technology of Combining Thermal Airflow with Microwave for Litchi;
热风和微波结合干燥荔枝加工工艺研究
3.
Methods for extracting hydrophobic pigments in litchi;
荔枝果皮组织中疏水色素提取方法比较
6) lychee
[英][,laɪ'tʃi:] [美]['laɪ'tʃi]
荔枝
1.
Determination of Trace Elements in Lychee of Different Growth Periods;
荔枝果实中微量元素测定的研究
2.
Study on a New Controlled Atmosphere Box to Preservelychee;
新型荔枝气调保鲜箱研究
3.
Diversity analysis of primary fruit traits of lychee germplasm resources in Hainan;
海南荔枝种质资源果实主要性状多样性分析
补充资料：脆皮荔枝
原料：荔枝10颗，西兰花200g
配料：面粉、淀粉、泡打粉、盐、糖
做法：
新鲜荔枝剥壳出来，放在淡盐水里浸泡十分钟左右，可防止变黑。烧开一锅水，同时将西兰花洗净掰成小朵，放入开水中，加点盐和油将面粉、淀粉、泡打粉混合盐糖，加适量清水调成糊状。西兰花熟后捞出来，在盘中围上一圈做围边用，同时捞出荔枝沥干水份。起油锅，将油烧至六成热时，将荔枝放入面粉糊中裹匀，荔枝放入油锅，小火炸至金黄色即可捞出，摆盘后食用。
小贴士：
★泡打份如果没有可以不加
★炸荔枝时小心被溅出的汁水烫到
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